If you are tired of monotonous food like simple dal and roti all week, then this weekend is a good time to prepare something special and aromatic. Regardless of the season or the desire for a special weekend breakfast, crispy khachori with green beans will be an ideal choice.
When the filling of fried beans, seasoned with asafoetida, fennel, green pepper, and other spices, is placed in a crispy semolina shell and fried, its aroma fills the entire house.
Serving these hot, spicy, and juicy khachori with rich potato ragout creates such a delight that it is impossible to stop. Below is a simple way to prepare khachori of restaurant quality.
For the khachori dough:
2 cups semolina (or 1 cup semolina + 1 cup wheat flour)
1/4 cup clarified butter or vegetable oil (for moina)
1/2 teaspoon ajwain
Salt to taste
Cold water (for kneading the dough)
For the bean filling:
1.5 cups green beans (fresh or frozen)
1 tablespoon oil
1/2 teaspoon asafoetida (hing)
1 teaspoon cumin (jeera)
1 tablespoon fennel (chopped)
1 tablespoon whole coriander (coarsely ground)
1-2 green peppers and 1 inch ginger (grated)
1 tablespoon chickpea flour (besan) (to absorb moisture and enhance flavor)
1/2 teaspoon turmeric and red pepper powder
1 teaspoon amchur powder and garam masala
Salt and black salt to taste
Oil for frying
Preparing the dough: In a bowl, mix the semolina, salt, ajwain, and moina oil. Rub well with your hands until the flour starts to form a lump. Then gradually add cold water and knead a soft and elastic dough. Cover it with a damp cotton cloth and leave it for 20 minutes.
Preparing the filling: Lightly crush the green beans in a blender without adding water to obtain a coarse crumble. Heat 1 tablespoon of oil in a pan. Sauté cumin, asafoetida, ground coriander, fennel, ginger, and green pepper. Add 1 tablespoon of chickpea flour and fry on low heat for one minute. Then stir in the crushed beans and all dry spices (turmeric, red pepper, amchur, garam masala, salt), frying for 4-5 minutes until the mixture dries out. Let the filling cool and form small balls.
Shaping the khachori: Take a piece of dough, stretch it at the edges to form a bowl shape. Place a ball of filling in the center and carefully seal the edges, thoroughly enclosing the filling. Press with your fingers to give the item a flat shape.
Frying: Heat the oil in the pan to a low or medium heat (the oil should not be too hot, otherwise the khachori will not become crispy). Place the khachori in and let them float gently. When they start to expand and take on a light golden color, increase the heat to medium and fry on both sides until a crispy and golden crust is achieved.
Serving: The finished, crispy, and hot khachori with green beans should be served with spicy and juicy potato ragout and green paste.
