Showing posts with label kachori. Show all posts
Showing posts with label kachori. Show all posts
Saturday, February 15, 2014
Kathiyawadi Suki Kachori Dry Kachori
Kathiyawdi dry kachori is deep fried crispy balls stuffed with spicy, tangy mixture of gram flour or gathiya flour and lots of Indian spices. This dry kachoris store about a month in room temperature. It can be served with tea/ coffee as well. It can be served without chutney because it’s very spicy and tangy but if u like served with tamarind chutney.
Ingredients:
For Pastry or Pad:
1 cup all purpose flour
2. 3 tablespoon warm oil
3. Salt to taste
4. Water as needed
For stuffing:
1. 1 1/2 cup gathiya/papdi gathiya/sev coarse powder or roasted gram flour
2. 3 tablespoon oil
3. 1/4 cup tamarind pulp
4. 1/2 cup palm sugar or jaggery
5. 1/2 cup water
6. 1/2 teaspoon clove powder
7. 1/2 teaspoon cinnamon powder
8. 1/2 teaspoon asafetida
9. 1 tablespoon garam masala
10. 1 tablespoon red chilli powder
11. 1 tablespoon coriander cumin powder
12. 1 tablespoon sesame seeds
13. 1 tablespoon coriander seeds
14. 1 tablespoon fennel seeds
15. Salt to taste
16. 1/8 cup raisins
17. 1/4 cup cashew nuts chopped
18. Oil for deep frying
1. In bowl add salt, all purpose flour and warm oil and mix well.
2. Add water as needed and knead smooth dough. Cover the dough and leave for 30 minutes.
3. Coarsely crushed the gathiya or sev if you don’t have roast the gram flour until lightly pink.
4. You can take half gathiya and half roasted gram flour also, mix well and use.
5. In bowl mix jaggery, tamarind and water.
6. Heat 2 tablespoon oil in pan, add asafetida and tamarind mixture.
7. Cook for 2 minutes now add all spices and mix well.
8. Now add gram flour or gathiya flour and mix very well.
9. Than add raisins and cashew and sauté this mixture until dry and look like dough.
10. Turn off the flame, Your stuffing is ready.
11. After cool this stuffing make small ping pong size balls.
12. Heat the oil in medium flame, Divide the all purpose flour in same equal portion.
13. Give them a shape a ball and roll each ball into thick puri.
14. Put the stuffing ball in middle, wrap stuffing with puri.
15. Seal the edges and give it a shape of ball.
16. Deep fry 5 to 6 (Balls)kachori in medium to low flame until they turn light brown.
17. Store in airtight container cool and dry place.
Note:
Kachori pad or outer layer is very thick so make thick puri and cover the stuffing. cook evenly kachori, deep frying it over medium or high flame will make small bubbles on its outer layer leaving and inner layer uncooked.
brush with oil and baked the Kachori in 180c for 20 to 30 minutes or until golden brown.
brush with oil and baked the Kachori in 180c for 20 to 30 minutes or until golden brown.
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Friday, January 24, 2014
Mavay ki kachori
Mavay ki kachori
Ingredients for filling
- Khoya 1 cup heaped
- Caster sugar 4 tbsp heaped
- Almonds and pistachio chopped 3 tbsp
- Cardamom powder 1 tsp
- Oil or ghee for deep frying
Ingredients for kachori covering
- Flour 2 cups
- Gram flour 1 tbsp
- Ghee 3 tbsp
- Water to knead
- Water 1 cup
- Sugar 1 cup heaped
- Saffron ½ tsp
Method for filling
- Prepare the filling ingredients by mixing Khoya 1 cup heaped, Caster sugar 4 tbsp heaped, Almonds and pistachio chopped 3 tbsp, Cardamom powder 1 tsp make a 2 thread consistency sugar syrup by boiling sugar and water add saffron to it, mix flour, gram flour, rub in ghee, make a medium dough by adding little water, knead for 5 minutes, cover and leave it for 15 minutes make into 12 balls, flatten each fill with tablespoon of filling, collect the extra dough on top, fold on one side, flatten evenly with a thumb, heat ghee in a karhai, cool till it just warm, fry kachori on a low heat 3 to 4 at a time, drain when light golden, before serving break the kachori slightly spread a tablespoon of syrup over it and serve.
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