Lucknowi Singhade Ki Kachori Recipe
Discover the magic of Lucknow with this spicy and tangy Singhade Ki Kachori! This famous snack from the streets of Lucknow is made using water chestnut flour (singhade ka atta) and stuffed with a flavorful potato filling. Perfect for fasting days as it avoids onions, yet it delivers an explosion of taste with a medley of chutneys and crunchy toppings.
Description
Lucknowi Singhade Ki Kachori is a delightful Indian snack made using water chestnut flour and stuffed with spiced potatoes. The kachoris are deep-fried to golden perfection and topped with chutneys, curd, and a variety of seasonings, making it a treat for your taste buds. This vegetarian recipe is also suitable for fasting days and can be prepared without onions and garlic.
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Boiled and grated potatoes | 1 cup |
| Water chestnut flour | 200 grams |
| Green chili (finely chopped) | 1 piece |
| Ginger (grated) | 1/2 teaspoon |
| Amchur (dry mango powder) | 1 teaspoon |
| Black pepper powder | 1 teaspoon |
| Salt | To taste |
| Oil | For frying and dough preparation |
| Onion (finely chopped) | 1/4 cup (optional for non-fasting days) |
| Fresh coriander (chopped) | 1/4 cup |
| Sev (crunchy gram flour noodles) | 1/4 cup |
| Roasted peanuts | As needed |
| Chaat masala powder | To taste |
| Green chutney | As needed |
| Tamarind chutney | As needed |
| Garlic chutney | As needed |
| Yogurt | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~230 kcal |
| Carbohydrates | ~28 g |
| Proteins | ~3 g |
| Fats | ~12 g |
| Fiber | ~2 g |
| Sodium | ~210 mg |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Instructions
Step 1: Prepare the Dough
- Sift the water chestnut flour into a mixing bowl.
- Add 2 teaspoons of oil and a pinch of salt. Mix well to create a crumbly texture (this step is called “moin”).
- Gradually add water and knead into a soft, smooth dough. Cover and set aside for 10 minutes.
Step 2: Make the Potato Filling
- In another bowl, combine the grated potatoes, chopped green chili, grated ginger, dry mango powder (amchur), black pepper powder, and salt.
- Mix thoroughly and shape the mixture into small balls. These will be used as the stuffing.
Step 3: Assemble the Kachoris
- Take a small portion of the dough and roll it into a ball.
- Flatten the ball using your palms to create a small disc.
- Place one potato ball in the center of the disc.
- Gently fold the edges of the dough over the filling, sealing it completely. Ensure the dough is evenly thin to avoid uneven frying.
- If cracks appear in the dough while sealing, use a damp hand to smooth them out.
Step 4: Fry the Kachoris
- Heat oil in a deep frying pan over medium heat.
- Carefully slide 1-2 kachoris into the hot oil.
- Fry on low to medium heat, turning occasionally, until the kachoris are golden brown and crisp.
- Remove and place them on a paper towel to drain excess oil.
Step 5: Assemble the Chaat
- Place the fried kachoris on a serving plate.
- Using a spoon, gently create a small depression in the center of each kachori.
- Top each kachori with:
- Green chutney
- Tamarind chutney
- Garlic chutney
- A dollop of yogurt
- Sprinkle finely chopped onions (if not fasting), sev, roasted peanuts, and chaat masala over the top.
- Garnish with fresh coriander leaves.
Step 6: Serve and Enjoy
Serve the Lucknowi Singhade Ki Kachoris warm, paired with additional chutneys for a true taste of Lucknow’s street food. These kachoris are not just a snack but an experience of vibrant flavors and textures.
Indulge in this delectable kachori recipe and bring a slice of Lucknow to your kitchen! This recipe is perfect for family gatherings, festive occasions, or simply when youβre craving something unique and flavorful.
