Banarasi Kachori is a deep fried poori from the state of Utter Pradesh, popularly available in Banaras. These pooris are famous on the streets of Banaras and are easy to make.
These Banrasi Kachoris are served with aloo ki sabji and sitaphal ki sabzi. The Banaras is well known for its street food, with one of the most popular dishes are these deep fried pooris. These are called Kachoris locally, and yes the khasta kachori are snacks while these are eaten as a meal for any time.
I adapted my kachori from here and of course all the side dishes are from this website. Since I have been to Banaras, getting an authentic source is very important and I haven’t deviated much from the recipe. We totally enjoyed the whole fare.
Add a mix of wheat flour and Urad dal flour to make these kachoris. This poori is different from the rest as it is kneaded with water infused with hing, cumin and ajwain. The dough is mixed completely with this water and that surely gives such an aromatic flavour to the whole experience.
When do you serve these Banarasi Kachori?
These are crispy kachoris that are actually pooris. These are popular street food and served with different sides dishes.
There are many other Urad dal stuffed and blended pooris that are popularly called as Bedmi Pooris as well, where similar urad dal paste is added along with spices.
When I started the AtoZ Indian Pooris, I had explored so many variations, many such variations already on the blog. Some of the other popular pooris are the Mathura Ke Dubki Wale Aloo and Bedmi Poori I had made these pooris with readymade Bedmi Poori flour that Vaishali gave me.
We are starting our third week, I will be sharing Thalis featuring Indian Flatbreads on both my blogs. Here it will be Indian Breads from different states and on SYL, it is going to be flatbreads are starting with B. For Day 1, it is going to be healthy poori.
Thalis & Platters
Week 1 – Platters for Elders
Week 2 – Thalis featuring Non Veg Regional Cuisines – Non Veg Thali
Chicken Donne Biryani – Non Veg Thali 1 for Day 1
Raju gari Kodi Pulao – Non Veg Thali 2 for Day 2
Mutton Biryani – Non Veg Thali 3 for Day 3
Mutton Dum Biryani – Non Veg Thali 4 for Day 4
Fish Curry – Non Veg Thali 5 for Day 5
Prawns Curry – Non Veg Thali 5 for Day 6
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Step By Step Pictures for making Banarasi Kachori
Ingredients Used to make Banarasi Kachori
If you have Urad dal flour, you can use it to mix in the wheat flour. Else you can soak and use ground urad dal paste.
Add the infused water into the dough and knead it stiff. Once you boil the spices in water, cover it and let it steep into the water.
When you use the flour, you may not notice the presence in the poori. However, you can notice it when you grind it coarse and see it inside.
Serve these delicious Pooris with ras wale aloo and chane aur kaddu ki subzi
If you want to serve it as such, increase the spice powders and served it with pickle
Banarasi Kachori Recipe
For the Dough
- 2 cups Wheat flour
- 1/2 cup Urad dal
- Salt to taste
- 1 tbsp Ghee
For the Water
- 2 cups Water
- 1 tsp Cumin Seeds
- 1 tsp Ajwain / Carom Seeds
- 1/4 tsp Asafoetida / Hing
- 1/4 tsp Red Chili powder
- 1/4 tsp Pepper Powder
- Soak the urad dal for 30 mins and grind to a smooth paste.
- Bring the water to a boil and add all the spices and let it simmer for 10 mins, until all the flavours settle down.
- Strain the spices and have the water to knead the dough.
- In a wide bowl, take the wheat flour, salt, urad dal paste, spice powders, and mix well.
- Slowly add the warm water and knead to a stiff dough.
- Pinch and divide into equal balls. Dust well and roll out into 6 inch discs.
- Heat a kadai with oil for deep frying.
- Slide each disc on and gently press on the top for the pooris to puff up.
- Turn to the other side and cook till both sides are done.
- Drain to a kitchen towel.
- Serve with ras wale aloo and chane aur kaddu ki subzi