Kachori is popular snack in various parts of India. Kachoris can be a great tea/coffee time snack or morning breakfast, that is how it is in many parts of India.
Stiff dough of plain flour, ghee and salt for outer cover, different vegetables or lentils are stuffed with spices inside the outer cover, sealed and deep fried. Nowadays even oven baked for healthier version.
Onions, Peas, Paneer and so on are used for stuffing. I have even heard sweet stuffing, which I have not tried.
Kachoris made in Gujarat, has a dash of sweetness in it. But for me generally kachoris are to be spicy.
The flaky crisp outer cover, and a spicy inside mixture is just a perfect tea time snack or great for winter breakfast. These kachoris with spicy mint or coriander chutney is my way to enjoy it, a complete no no to ketchup or sauce.
This sounds me soo old fashioned ha ha...
There is also a variety of kasta kachoris which is very crisp outer layer.
Today it is Mutter Ki Kachori or simply fresh/frozen green peas kachoris.
Ingredients:
For Outer Cover:
Plain/All Purpose flour - 2 cups,
Ghee - 1/3 of a cup,
Salt,
Oil for deep frying.
For Stuffing:
Fresh/Frozen Peas - 2 cups,
Green Chillies - 2,
Ginger - 1 inch chopped,
Oil - 1 tablespoon,
Cumin Seeds - 1 teaspoon,
Red Chilly Powder - 1 teaspoon,
Garam Masala Powder - 1/2 teaspoon,
Salt.
Method:
Mix plain flour, ghee and salt with water to make a stiff dough.
Keep aside, rest it covered for half hour.
Cook the peas in enough water until soft and cooked.
Drain the water completely. Cool.
Pulse the cooled peas, with ginger and green chillies to a coarse mixture, without adding water.
You can pulse in a food processor or mixer.
In a pan heat oil and add cumin, when it crackles, add coarse mixture and fry until it thickens, so you can make balls out of it.
Add salt, red chilly powder and garam masala powder.
Cook for a minute and remove from heat. Allow to cool.
Heat sufficient oil in a frying pan/kadai.
The oil should be medium hot.
Pinch a medium lemon size dough and roll it to your palm size.
Fill a medium lemon size stuffing mixture and and cover and seal well from all sides.
Now again roll to your palm size.
Repeat the same with rest of the dough and stuffing mixture.
Deep fry these discs on both sides to medium brown and serve hot with green chutney.
Stiff dough of plain flour, ghee and salt for outer cover, different vegetables or lentils are stuffed with spices inside the outer cover, sealed and deep fried. Nowadays even oven baked for healthier version.
Onions, Peas, Paneer and so on are used for stuffing. I have even heard sweet stuffing, which I have not tried.
Kachoris made in Gujarat, has a dash of sweetness in it. But for me generally kachoris are to be spicy.
The flaky crisp outer cover, and a spicy inside mixture is just a perfect tea time snack or great for winter breakfast. These kachoris with spicy mint or coriander chutney is my way to enjoy it, a complete no no to ketchup or sauce.
This sounds me soo old fashioned ha ha...
There is also a variety of kasta kachoris which is very crisp outer layer.
Today it is Mutter Ki Kachori or simply fresh/frozen green peas kachoris.
Ingredients:
For Outer Cover:
Plain/All Purpose flour - 2 cups,
Ghee - 1/3 of a cup,
Salt,
Oil for deep frying.
For Stuffing:
Fresh/Frozen Peas - 2 cups,
Green Chillies - 2,
Ginger - 1 inch chopped,
Oil - 1 tablespoon,
Cumin Seeds - 1 teaspoon,
Red Chilly Powder - 1 teaspoon,
Garam Masala Powder - 1/2 teaspoon,
Salt.
Method:
Mix plain flour, ghee and salt with water to make a stiff dough.
Keep aside, rest it covered for half hour.
Cook the peas in enough water until soft and cooked.
Drain the water completely. Cool.
Pulse the cooled peas, with ginger and green chillies to a coarse mixture, without adding water.
You can pulse in a food processor or mixer.
In a pan heat oil and add cumin, when it crackles, add coarse mixture and fry until it thickens, so you can make balls out of it.
Add salt, red chilly powder and garam masala powder.
Cook for a minute and remove from heat. Allow to cool.
Heat sufficient oil in a frying pan/kadai.
The oil should be medium hot.
Pinch a medium lemon size dough and roll it to your palm size.
Fill a medium lemon size stuffing mixture and and cover and seal well from all sides.
Now again roll to your palm size.
Repeat the same with rest of the dough and stuffing mixture.
Deep fry these discs on both sides to medium brown and serve hot with green chutney.
No comments:
Post a Comment