Plain Kalonji Kachori Recipe is one of my favorite traditional Indian snacks. They are crispy, flaky, and full of flavor and is perfect to enjoy with a cup of tea or whenever you’re in the mood for a savory treat.
Today, I’m sharing a simple Kachori recipe.
This version is light, crunchy, and full of flavor, with the unique taste of kalonji (nigella seeds) making it extra special. (step-by-step-recipe)
About Kalonji Kachori Recipe:
Kalonji Kachori or Nigella Seeds Kachori is a traditional Indian snack known for its light, crispy texture and the distinct flavor of kalonji (nigella seeds).
It’s a simple yet flavorful recipe.
Unlike stuffed kachoris, which are often filled with spiced lentils, peas, or onions, Kalonji Kachori keeps it minimal.
The addition of kalonji seeds to the dough gives it a subtle yet aromatic flavor.
Nigella seeds are known for their slightly bitter, nutty taste with a hint of onion-like sweetness, which makes this kachori stand out.
Serving Suggestion:
With Chutneys: Serve the kachoris with tangy tamarind chutney or refreshing mint-coriander chutney for a burst of flavor.
With Chai: Pair them with a hot cup of masala chai or your favorite tea for a perfect tea-time snack.
With Yogurt: Enjoy them with a bowl of chilled spiced yogurt (raita) for a lighter, cooling side.
As a Side Dish: Serve them with aloo ki sabzi or a light curry for a wholesome meal.
On Their Own: These kachoris are so delicious that they can be eaten plain!
Lunch Box: The best part I like about this recipe id that they can be packed for lunch box or snack box.
Storage Suggestion:
Once the kachoris cool completely, store them in an airtight container. They stay fresh and crispy for 2 days at room temperature.
Pro Tips:
Measure Ingredients Carefully: Use the right ratio of flour to ghee (or oil). The ghee is key to achieving flaky and crispy kachoris.
Don’t Overwork the Dough: Knead the dough just until it comes together. Over-kneading can make the kachoris dense instead of flaky.
Rest the Dough: Let the dough rest for at least 20-30 minutes before rolling. This helps it soften and makes the kachoris easier to shape. But incase you are short of time you can make immediately.
Fry on Medium Heat: Fry the kachoris on medium heat for the perfect golden-brown color and crispiness. High heat can cause them to brown quickly on the outside but remain uncooked inside.
Check Oil Temperature: Before frying, test the oil by dropping a small piece of dough into it. If it rises slowly to the surface, the oil is ready.
Use Fresh Kalonji: Ensure your nigella seeds (kalonji) are fresh for the best flavor and aroma.
Serve Immediately: Kalonji Kachoris taste best when served hot and fresh.
Why You Should Make this Crispy Indian Snack:
Simple Ingredients, Great Taste: This recipe needs just a few basic ingredients like maida, ghee or oil, kalonji, salt, and water.
Easy to Make: Unlike stuffed kachoris, this plain version is simple and quick to prepare. It’s perfect for beginners or when you’re short on time.
Unique Flavor: Kalonji (nigella seeds) adds a nutty, earthy taste that makes these kachoris special and different from other snacks.
Great for Any Occasion: Whether it’s a tea-time snack, a party treat, or part of your festive menu, Kalonji Kachori is always a hit.
Perfect for Sharing: Serve them to guests, take them to picnics, or add them to a snack platter. Their crispiness and flavor will impress everyone.
Customizable: You can add a pinch of ajwain or enjoy them with chutneys for extra flavor, if you want.
Homemade Goodness: These are fresh, hygienic, and preservative-free. Plus, homemade snacks always taste better!
Budget-Friendly: This snack uses affordable ingredients and is easy on the pocket while feeling indulgent.
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Basic Ingredients Used to Make this Crispy Indian Snack:
Maida: Maida is the main ingredient for making the dough. It gives the kachori its flaky and crisp texture. The soft, pliable dough made from maida ensures the perfect crunch when fried.
Ghee: Ghee adds richness and flavor to the kachori. It’s also responsible for making the layers flaky and crispy. Properly mixing ghee into the flour (a process called “moyan”) is the secret to a perfect kachori texture. You can use oil also instead of ghee.
Kalonji: Kalonji is the star ingredient in this recipe. These tiny black seeds add a unique nutty, slightly bitter flavor that makes the kachori stand out from other snacks. They also have a wonderful aroma that enhances the overall taste.
Salt: A pinch of salt balances the flavors and gives the kachori just the right savory taste.
Water: Water binds the ingredients together to form a smooth dough. The consistency of the dough is crucial for the kachoris to puff up and become crispy.
Kalonji Kachori Recipe
Ingredients
- 2 cup Maida
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 2 tsp Kalonji
- 3 tbsp Ghee
- Water as needed
- Oil to deep fry
Instructions
- In a bowl add flour, nigella seeds, salt and sugar. Mix well.
- Add melted ghee and mix for 2 minutes.
- Add water little by little and knead into a smooth dough.
- Now make small balls out of the dough.
- Apply little oil on the rolling board and roll each balls into small flat kachori.
- Heat enough oil in a wok.
- Gently slide the oprepared kachori in the medium hot oil and fry from both the sides until it gets puffy and golden brown in color.
- Once fried take out the fried pooris onto the kitchen paper towel to remove excess oil.
- So the easy to make kachoris are ready to serve.
- It goes well with aloo bhujiya or tamarind chutney.
Nutrition
Frequently Asked Question About Kachori Recipe:
Can I use whole wheat flour instead of maida?
Yes, you can use whole wheat flour as a healthier alternative. However, the texture might be slightly denser and less flaky compared to maida.
What can I pair with Kalonji Kachori?
Kalonji Kachoris taste great with tamarind chutney, mint-coriander chutney, or a cup of hot masala chai. You can also serve them with yogurt or aloo ki sabzi for a more filling meal.
Can I add spices to the dough?
Absolutely! You can add ajwain (carom seeds), chili flakes, or cumin seeds to the dough for extra flavor.
What oil is best for frying kachoris?
Any neutral-flavored oil like vegetable oil or sunflower oil works well. Ghee can also be used for a richer flavor.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling and frying.
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