Kachori
Kachori is a deep-fried, spicy snack that is popular in several regions of India, including Rajasthan, Uttar Pradesh, and Madhya Pradesh. It is a round or flattened ball of dough made with flour, stuffed with a spiced filling, and then fried until golden brown and crispy. The filling for kachori can vary depending on the region and the cook's preferences, but it typically includes a combination of lentils, potatoes, peas, spices, and herbs. Some varieties of kachori may also include onions, nuts, or dried fruit. Kachoris are often served with tamarind or mint chutney, and are a popular street food snack in India. They are also commonly served as a breakfast item or as a snack with tea. Some variations of kachori include pyaaz kachori, which is stuffed with onions, and mawa kachori, which is filled with a sweet mixture of milk solids, sugar, and nuts.
Ingredients
For the stuffing: Soak 50g Urud Dal, 100 g Moong Dal for 2 hours and grind into a slightly coarse paste.
Use this flour in Idli plate and steam in a large vessel (as for Idli).
Remove them from the plate and allow to cool in a large vessel or plate.
Instructions
Make a paste of green chilies and ginger and keep aside.
In a pan heat
- 2 tsp of oil add
- 1/2 tsp turmeric powder
- 1/2 tsp red chillie powder,
- 1 tsp coriander seeds(powdered)
- 1/2 tsp salt
- 1/2 tsp cumin seeds( powdered).
Add 1 tsp of chillie-ginger paste. And fry. To this, add the prepared stuffing.
Squeeze out 1/2 lime on it and add few coriander leaves and mix well.
For the kachori.:
- maida - 2 cups
- salt - 1/2 tsp
- oil - 1 tsp
Mix the above by adding water little by little until the flour becomes tight. Keep this flour in a wet cloth and close for 10 min.
Make small balls out of this flour and flatten them. Place the stuffing on this and close.
Deep fry in oil. Side dish - mint chutney or sweet chutney
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