Thatheri Bazaar Kachauri

Ingredients

For the Spice-Infused Water

• 1½ cups water

• 1 teaspoon cumin seeds (jeera)

• 1 teaspoon carom seeds (ajwain)

• ¼ teaspoon asafoetida (hing)

• ½ teaspoon salt

For the Kachori Dough

• 2 cups whole wheat flour (atta)

• ½ cup soaked urad dal paste (or urad dal flour)

• 2 tablespoons semolina (sooji / rava, for crispness)

• 3 tablespoon Banaras Gold Ghee Pure Desi Cow A2 Ghee

• ½ teaspoon red chili powder

• Oil for deep frying

Methods

1. In a small saucepan, bring the water, cumin seeds, carom seeds, asafoetida, and salt to a boil. Simmer for 2 minutes until aromatic, then turn off the heat and let it cool until lukewarm. Strain out the seeds (or keep them in for texture).

2. In a mixing bowl, combine the whole wheat flour, soaked urad dal paste, semolina, red chili powder, and 1 tablespoon of ghee. Mix well by rubbing the ingredients together with your fingers.

3. Gradually pour the warm spice-infused water into the flour mixture and knead into a smooth, firm dough. Cover with a damp cloth and let it rest for 15–20 minutes.

4. Divide the dough into small, equal lemon-sized balls. Roll each ball into a 3- to 4-inch round disc (slightly thicker than a standard poori).

5. Heat oil in a deep frying pan (kadhai) over medium heat. Carefully slide a rolled kachori into the hot oil, gently pressing down with a slotted spoon until it puffs up completely. Flip and fry until both sides turn golden and crispy. Drain on paper towels.

For an authentic Banarasi experience:

• Serve hot alongside classic Aloo Raswala (tangy potato curry) or sweet-and-spicy Kaddu ki Subzi (pumpkin curry).