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Kachori Recipe

From admin
  • Ingredients 9 Count
  • Nutrition 470 Calories
  • Directions 35 Minutes

4 servings


imperial units us

    Kachori Ingredients:

    For the covering
    Refined flour 100 gms.
    Soda bicarb ¼ tsp.
    Water to knead As required
    Rava 50 gms.
    Ghee 2 tbsps.
    Oil for frying As required
    Bread, slices 6 nos.
    Salt 1 tsp.
    For the filling
    Moong dal 225 gms.
    Ginger 1 " piece.
    Coriander leaves 1 cup
    Green chilies 5 nos.
    Asafoetida ½ tsp.
    Coriander-cumin powder ½ tsp.
    Raisins 50 gms.
    Coconut ¼
    Chili powder 1½ tsp.
    Turmeric powder ¾ tsp.
    Lime 2 nos.
    Sugar 1 tsp.
    Ghee 3 tbsps.
    Salt To taste.

    Kachori Method :

    1.Wash, soak the dal overnight and next morning grind it coarsely.
    2.Grate the ginger, chop green chilies and grate the coconut.
    3.Heat ghee, add the coarsely ground dal and sauté over medium heat.
    4.Add the grated coconut, coriander leaves, green chilies, turmeric powder, chili
    powder and salt to taste.
    5.Stir, add the lime juice and sugar, and cook for a few more minutes .
    6.Once the mixture becomes nice and dry, add the raisins and seasonings.
    7.For the dough add salt to the sieved flour and rub ghee into it.
    8.Add the rava and enough water and knead into a stiff dough.
    9.Rest the dough for 45 minutes, then knead well again and divide into equal
    10.Roll out each ball to a 4 inch diameter and put some filling in the center.
    11.Bring all the edges together, seal using a little water and roll into a round ball.
    12.Heat oil in a kadhai and deep fry the kachories on a medium flame till golden

    13.Drain off excess oil and place the kachories on a tissue paper so as to remove
    the excess oil.
    14.Serve with tamarind chutney.