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Crispy Kachori

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Number of Votes 10
Number of times Viewed 25009
Comments 5
Rating 3.5/5.0
 
Occasion: Ramadan   Total servings: 4-5
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 1 hr
How to serve: Hot    

Crispy Kachori recipe by SumeraNawed at PakiRecipes.com.
A Kachori is a stuffed deep fried bread. The most favorites of all are the aloo kachori, daal kachori and pyaz (onion) kachori.The stuffing can vary from person to person depending on their individual choices. This khasta moong daal Kachori is a good start.


Ingredients
For Covering:
Refined flour 100 gms.
Rava (SemolinaClick to find more about Semolina) 100 gms.
Baking soda ¼ tsp.
GheeClick to find more about Ghee 2 tbsp.
SaltClick to find more about Salt 1 tsp.
Water (to knead the dough)
Oil For frying


For Filling:
Split Green GramClick to find more about Split Green Gram (moong daal) 225 gms.
GingerClick to find more about Ginger 1" piece
Coriander leavesClick to find more about Coriander leaves 1 cup
Green chilies 5 nos.
Heeng ½ tsp.
Coriander-cumin powder ½ tsp.
GheeClick to find more about Ghee 3 tbsp.
RaisinsClick to find more about Raisins 50 gms.
Coconut ¼ cup.
Chili powder 1 ½ tsp.
TurmericClick to find more about Turmeric powder ¾ tsp.
LimeClick to find more about Lime 2 nos.
Sugar 1 tsp.
SaltClick to find more about Salt To taste


Preparation
Wash the split green gramClick to find more about split green gram and soak overnight.
Grind coarsely.
Scrape the skin off the gingerClick to find more about ginger and grate.
Chop the green chilies and set aside.
Grate the coconut and set aside.
Sieve the refined flour and set aside.

For the filling :
Heat the gheeClick to find more about ghee in a frying pan and add the split green gramClick to find more about split green gram and saute over medium to low heat until cooked.
Add the grated coconut, coriander leavesClick to find more about coriander leaves, green chillies, turmericClick to find more about turmeric, chili powder and saltClick to find more about salt to taste.
Now mix in the heeng, gingerClick to find more about ginger and cummin-coriander powder.
Stir and add the limeClick to find more about lime juice and sugar and cook for a few minutes longer making sure that he mixture is moist but not liquidy.
Adjust seasoning to taste, remove from the flame and add the raisinsClick to find more about raisins.
Set aside and start preparing the covering.

For the Covering :
Add saltClick to find more about salt to the sieved flour and rub in the gheeClick to find more about ghee, add the rava and enough water to make stiff dough.
Keep the dough covered with a damp cloth for 45 minutes. Knead well and divide the dough into equal portions.
Roll each portion to make a puri and put some of the filling mixture
in the centre. Bring all the edges of the puri together and seal using little water.
Pinch the edges together.
Heat the oil until quite hot in a frying pan and deep-fry the kachoris on medium heat until golden brown.
Serve hot with imliClick to find more about imli or hara dhanya chutney.



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There are 5 comment(s) for this recipe.
by Anonymous 5/5 Stars
ITS 2 GOOD

Wed Aug 10, 2011

by sadiya 5/5 Stars
very nice

Sat Jul 23, 2011

by NawedKhan (Administrator) 5/5 Stars
Rawa is actualy Rava. It is Semolina (Suji).

Tue Jul 12, 2011

by fahmeen 1/5 Star
what is rawa

Fri Feb 04, 2011

by samna 5/5 Stars
good

Sun Aug 22, 2010


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  Crispy Kachori at PakiRecipes.com
 

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