Kachri Chutney Bajra Poori

Instructions

1. 1

   Prepare the Kachri Chutney

   • In a bowl, combine the dried kachri and dried red chilies. Pour 1 cup of warm water over them and let them soak for 30 minutes until they become soft.
   • After soaking, drain the water completely.
   • Transfer the softened kachri, red chilies, garlic cloves, cumin seeds, and 0.75 tsp of salt to a grinder or food processor.
   • Grind the mixture into a coarse, thick paste. Add a tablespoon of water only if necessary to facilitate grinding. Avoid making it too watery.
   • Scrape the chutney into a serving bowl and set aside.
2. 2

   Make the Bajra Poori Dough

   • In a large mixing bowl (parat), combine the bajra flour, thoroughly mashed potato, carom seeds, red chili powder, turmeric powder, and 1 tsp of salt.
   • Add 2 tsp of oil and mix everything well with your fingertips until the mixture resembles coarse breadcrumbs.
   • Gradually add warm water, a little at a time, and begin to knead. Use the heel of your palm to knead the dough for 5-7 minutes until it is smooth, pliable, and crack-free.
   • Cover the dough with a damp cloth and let it rest for 15 minutes.
3. 3

   Roll the Pooris

   • After resting, knead the dough again for one minute.
   • Divide the dough into 16 equal-sized balls and roll them smoothly between your palms.
   • Place a dough ball between two sheets of greased plastic or parchment paper. Gently press it flat and then use a rolling pin to roll it into a circle of about 3-4 inches in diameter. Keep them slightly thicker than regular wheat pooris to prevent tearing.
4. 4

   Fry the Pooris

   • Heat the oil for deep frying in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking (around 180°C / 350°F).
   • To test the oil, drop a tiny piece of dough into it. If it sizzles and rises to the surface immediately, the oil is ready.
   • Carefully slide one rolled poori into the hot oil. Gently press it down with a slotted spoon to encourage it to puff up.
   • Fry for about 30-40 seconds, then flip it over. Fry the other side until it turns golden brown and crisp.
   • Remove the poori from the oil, allowing excess oil to drain off. Place it on a plate lined with paper towels.
   • Repeat the process for the remaining pooris, frying one or two at a time to maintain the oil temperature.
5. 5

   Serve

   • Serve the hot and crispy Bajra Pooris immediately with the freshly prepared Kachri Chutney.