Kachori is a spicy snack, originating from the Indian subcontinent, and common in places with Indian diaspora and other South Asian diaspora. Alternative names for the snack include kachauri, kachodi and katchuri. Kachoris were popular in old Indore, even before samosas gained popularity after the partition of India.
Prep Time : 1.30-2 hour
Cooking time : 26-30minutes
Course : Chatpata Snacks
Serve : 4
level of cooking : ModerateIngredients for Kachori Recipe
- Step-1: Combine all the ingrediants for the covering and knead in a semi-soft dough using a littile water.Dividing the dough into twelve eaqual parts and keep with covered a dam muslin cloth. Sook moongdal for a hour drain heat 3 tablespoon oil in a pan. Add cumin seeds fry till the begin to change colour. Add the drain moong daal and saute for a feww seconds.
- Step-2: Add ginger-green chilli paste,red chilli powder,garam masala powder,amchur powder,gram flour and salt than stir for five minutes till the masala are cooked. cool and divide the 12 equal portions.Shape each portion into an even sized ball and keep aside.Roll out each portion of the dough into small diskette. Place one portion of the filling in the centre of diskette.
- Step-3: Cover the filling with the dough by slowly streching it over the filling. Seal the ends and remove any excess dough.Roll out each portion lightly into small circle ensuring that the filling does not spill out. Gentally press the centre of the kachori with the help of your thumb.Repeat the same steps for remaining. Heat sufficient oil in a kadai Deep-fry the kachoris in hot oil over low heat till golden brown on both sides. The kachori should puff up like puris. Cool at room temprature than serve with spicy and sweet chuteny's.
- Calories : 2130 Kcal
- Carbohydrates : 251gm
- Protein : 55.9gm
- Fat : 100.2gm
- Other : Zinc- 4.7mg
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