Category Archives: Kachori recipe

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

We are required to follow a specified diet during fasts, and what if you get to eat  various different dishes without breaking the laws of fast.  Today we will make Singhare Paneer ki Kachori so you have something different to eat during 9 days of Navratri Fasting.

Here is an easy s tep by step recipe with pictures to make Kuttu Paneer ki Kachori for vrat. Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Directions

Getting ready:

Peel the boiled potatoes and grate them manually with a grater in a bowl.

Aloo paneer kachori for navratri vrat

Manually grate the paneer in another bowl as well.

Aloo paneer kachori for navratri vratMaking:

Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.

Aloo paneer kachori for navratri vrat

Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.

Aloo paneer kachori for navaratri vrat

Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.

Aloo paneer kachori for navratri vrat

Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.

Aloo paneer kachori for navratri vrat

Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.

Aloo paneer kachori for navratri vrat

Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.

Aloo paneer kachori for navratri vrat

Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.

Aloo paneer kachori for navratri vratServing:

Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Singhare Paneer ki Kachori - Aloo Paneer Kachori for navratri Vrat
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 3 (250 grams) (boiled)
  • Paneer – 100 grams
  • Green coriander – 2 tbsp (finely chopped)
  • Water chestnut flour/buckwheat flour - ¼ cup
  • Raisins – 1 tbsp
  • Cashews – 8 to 10
  • Green chilli – 1 (finely chopped)
  • Crushed black pepper – ½ tsp
  • Sendha salt – 1 tsp
  • Oil – to fry kachoris
Instructions
  1. Peel the boiled potatoes and grate them manually with a grater in a bowl.
  2. Manually grate the paneer in another bowl as well.
  3. Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.
  4. Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.
  5. Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.
  6. Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.
  7. Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.
  8. Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.
  9. Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.
  10. Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

 

Matar Kachori Khasta Recipe – Green Peas Stuffed Layered Kachori – Matar Ki Kachori

Matar Kachori Khasta Recipe – Green Peas Stuffed Layered Kachori – Matar Ki Kachori

Matar Kachori has always been one of the most favorite kachoris of all time. These super scrumptious Green peas stuffed layered kachori make an excellent snack, you can serve it to guests or pack it along while travelling. With flavorful and spiced pea filling, this dish will be a sure shot hit among all.

Here is an easy recipe with step by step pictures to make Green peas stuffed layered kachori as your evening snack. Tempting and mouth watering Layered Green peas Kachoris are ready to be tantalize your taste buds. Super delicious and crusty layered green pea’s kachoris are ready.Serve these scrumptious  kachoris with green coriander chutney, tomato sauce or any other chutney or dip as per your desire. Enjoy.

Directions:

Getting ready:

Take 4tsp refined flour in a bowl with 3 tbsp ghee and mix them well. Ghee and refined flour mixture is ready.layered pea kachori

Keep refined flour aside in a plate to dust the sheets.

Making :

Take 2 cups of refined flour in a big bowl,  add 2 tsp ghee to it , ½  tsp of salt and mix it. Add little quantity of water and knead a soft dough.  We have used more than 1/2 cup of water for the dough. Cover the dough  for 15 to 20 minutes to set.layered pea kahori

Meanwhile prepare stuffing for the kachori. For that put a pan on flame to heat. Put 2 tbsp oil in the pan. Add a pinch of asafoetida , 1/2 tsp cumin seeds, 1/4 tsp turmeric powder , 2 to 3 finely chopped green chilies, 1 tsp ginger paste, 1 tsp coriander powder, 1 tsp fennel seeds powder and roast the spices well. Make sure you reduce the flame so the spices don’t burn. layered pea kachori

Add frozen green peas. We have used 1.5 cup green peas preserved at home( you can see that on my channel)..  Add 1/ 2 tsp of dry mango powder, 1/4 tsp red chili powder, 1/4 tsp garam masala and 1/2  tsp salt or to taste and sauté the green peas well with the spices.layered pea kachori

Cover the green peas for 2 to 3 minutes. Reduce the flame and cook it till soft. We have  cooked the green peas for 3 minutes. Press and check if the green peas are soft. When soft mash it with the spatula. Saute it a bit more. Sauted and mashed green peas are ready for stuffing. Turn off the flame.layered pea kachori

 Stuffing is ready and 20 minutes are over, the dough is set up until now. Smoothen the dough a bit. Now that the dough is smooth, break the dough into two parts and make small round dough balls out of it. Roll and then flatten the dough balls.layered pea kachori

Now let’s roll out the dough balls for making the kachoris, Take a dough ball, dust it will refined flour and roll it thin and round. Put the refined flour in a big plate to dust the pooris. When it starts to stick to the rolling pin, dust it with the refined flour. Roll it out very thin like a chapati. After that Spread ghee and refined flour mixture and cover the sheet and spread it over the edges.  Spread a thin layer like this over the sheet with hands.layered pea kachori Now fold the sheet in three giving it three equal layers. Fold the sheet into square shape. Similarly prepare the rest of the sheets as well to get a layered kachori . After preparing the square shaped sheets , keep the sheets aside for 15 to 20 minutes and then prepare the kachoris.layerred pea kachori

Start rolling out the sheets. Place one square shaped sheet on the rolling board and roll out in square shape keeping it little thick. Place 2 to 3 tsp stuffing over it. Lift both the edges and join them at the centre, likewise lift the other two corners as well and join its edges too. Now that the all the corners are joined and has 4 edges again. Lift the 2 opposite corners and join it  likewise lift the other corner. Join all the edges at the centre and press it. Kachori is now stuffed and ready. While rolling out the sheet make sure you don’t keep it too thin in the center. Keep it thin on the corners and thick in the center. layered pea kachori

 

Meanwhile heat enough oil in a wok on low flame. Check if the oil is hot sufficiently. We need slightly heated oil for frying the kachoris and fry them on the low flame. When Oil is sufficiently heated. Keep the flame low and gently slide the kachoris in oil.Fry the kachoris on low flame until they turn golden brown in color from both the sides.Flip the sides when the kachoris start floating on the surface.layered pea kachori

Since the kachoris turn golden brown from all sides, now drain it out. Hold the ladle on the side of the wok so that extra oil drains back in to the oil.Place the fried kachori on a plate. Similarly fry rest of the kachoris as well. Turn off the flame once done with frying the kachoris.layered pea kachori

Serving:

Tempting and mouth watering Layered Green peas Kachoris are ready to be tantalize your taste buds. Super delicious and crusty layered green pea’s kachoris are ready.Serve these scrumptious  kachoris with green coriander chutney, tomato sauce or any other chutney or dip as per your desire. layered pea kachori

Suggestion:

  • If you don’t have cumin seeds powder you can use coarsely grinded cumin seeds.
  • Keep the flame low so as the spices don’t burn while you sauté it.
  • You can use preserved or fresh green peas as desired.
  • Green peas mashed while preparing the stuffing tastes much better than the grinded one.
  • While stuffing the kachoris, make sure you close the edges well to seal the stuffing.
  • Make sure that the oil is heated slightly and the flame is kept low while frying.
  • This much quantity of ingredients is enough to prepare 10 kachoris and took 15 minutes to fry the kachoris at once.

Matar Kachori Khasta Recipe - Green Peas Stuffed Layered Kachori - Matar Ki Kachorilayered pea kachori
Author: 
Recipe type: snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Plain flour- 2 cups ( 250 gms)
  • Plain flour- ¼ cup
  • Ghee- ¼ cup (50 gms)
  • Salt- 1 tsp (or to taste )
  • Frozen Green pea- 1.5 cup
  • Cumin Powder- ½ tsp
  • Asafoetida - 1 pinch
  • Fennel powder- 1 tsp
  • Green chili - 2 to 3 (finely chopped)
  • Ginger Paste- 1 tsp
  • Dry Mango Powder -1/2 tsp
  • Red chili powder- 1/ 4 tsp
Instructions
  1. Take 4tsp refined flour in a bowl with 3 tbsp ghee and mix them well. Ghee and refined flour mixture is ready.
  2. Keep refined flour aside in a plate to dust the sheets.
  3. Take 2 cups of refined flour in a big bowl, add 2 tsp ghee to it , ½ tsp of salt and mix it. Add little quantity of water and knead a soft dough. We have used more than ½ cup of water for the dough. Cover the dough for 15 to 20 minutes to set.
  4. Meanwhile prepare stuffing for the kachori. For that put a pan on flame to heat. Put 2 tbsp oil in the pan. Add a pinch of asafoetida , ½ tsp cumin seeds, ¼ tsp turmeric powder , 2 to 3 finely chopped green chilies, 1 tsp ginger paste, 1 tsp coriander powder, 1 tsp fennel seeds powder and roast the spices well. Make sure you reduce the flame so the spices don’t burn.
  5. Add frozen green peas. We have used 1.5 cup green peas preserved at home( you can see that on my channel).. Add 1/ 2 tsp of dry mango powder, ¼ tsp red chili powder, ¼ tsp garam masala and ½ tsp salt or to taste and sauté the green peas well with the spices.
  6. Cover the green peas for 2 to 3 minutes. Reduce the flame and cook it till soft. We have cooked the green peas for 3 minutes. Press and check if the green peas are soft. When soft mash it with the spatula. Saute it a bit more. Sauted and mashed green peas are ready for stuffing. Turn off the flame.
  7. Stuffing is ready and 20 minutes are over, the dough is set up until now. Smoothen the dough a bit. Now that the dough is smooth, break the dough into two parts and make small round dough balls out of it. Roll and then flatten the dough balls.
  8. Now let’s roll out the dough balls for making the kachoris, Take a dough ball, dust it will refined flour and roll it thin and round. Put the refined flour in a big plate to dust the pooris. When it starts to stick to the rolling pin, dust it with the refined flour. Roll it out very thin like a chapati. After that Spread ghee and refined flour mixture and cover the sheet and spread it over the edges. Spread a thin layer like this over the sheet with hands.
  9. Now fold the sheet in three giving it three equal layers. Fold the sheet into square shape. Similarly prepare the rest of the sheets as well to get a layered kachori . After preparing the square shaped sheets , keep the sheets aside for 15 to 20 minutes and then prepare the kachoris.
  10. Start rolling out the sheets. Place one square shaped sheet on the rolling board and roll out in square shape keeping it little thick. Place 2 to 3 tsp stuffing over it. Lift both the edges and join them at the centre, likewise lift the other two corners as well and join its edges too. Now that the all the corners are joined and has 4 edges again. Lift the 2 opposite corners and join it likewise lift the other corner. Join all the edges at the centre and press it. Kachori is now stuffed and ready. While rolling out the sheet make sure you don’t keep it too thin in the center. Keep it thin on the corners and thick in the center.
  11. Meanwhile heat enough oil in a wok on low flame. Check if the oil is hot sufficiently. We need slightly heated oil for frying the kachoris and fry them on the low flame. When Oil is sufficiently heated. Keep the flame low and gently slide the kachoris in oil.Fry the kachoris on low flame until they turn golden brown in color from both the sides.Flip the sides when the kachoris start floating on the surface.
  12. Since the kachoris turn golden brown from all sides, now drain it out. Hold the ladle on the side of the wok so that extra oil drains back in to the oil.Place the fried kachori on a plate. Similarly fry rest of the kachoris as well. Turn off the flame once done with frying the kachoris.
  13. Tempting and mouth watering Layered Green peas Kachoris are ready to be tantalize your taste buds. Super delicious and crusty layered green pea’s kachoris are ready.Serve these scrumptious kachoris with green coriander chutney, tomato sauce or any other chutney or dip as per your desire.

 

Cholia Stuffed Kachori Recipe | Hare Chane ki Kachori

Cholia Stuffed Kachori Recipe | Hare Chane ki Kachori

Green Chickpea Kachori is a lip smacking kachori you would relish eating this winter. Green Chickpea is available in ample amount in the market. Choliya stuffed kachori can be served to guests, can be eaten at breakfast and can also be munched on anytime.

Here is an easy step by step recipe with pictures to make Green Chickpea Kachori. Serve crusty Choliya stuffed kachori warm along with green coriander chutney and sweet tamarind chutney. Enjoy.

Directions
Getting ready:
Put green chickpea in a mixer jar and grind them into coarse paste, transfer the green chickpea paste in a bowl.

Cholia stuffed kachoriMaking:
Take refined flour in a big bowl followed by less than ½ tsp of salt and oil and mix everything really well. Then add water in small portions and knead soft dough as required for making chapatti. ½ cup of water is used to knead this much quantity of flour. Cover and keep the dough aside for 15 to 20 minutes to rest.

Cholia stuffed kachori
In the meantime, pour 1 tbsp of oil in a preheated wok. When the oil becomes hot, add cumin seeds and asafoetida in the wok.

Cholia stuffed kachori
As the seeds splutter, add green chilies, ginger, green chickpea paste, salt, coriander powder, fennel powder, dry mango powder, garam masala, red chilly powder and green coriander in the wok and saute for 3 to 4 minutes by stirring constantly. Later, transfer the stuffing in a bowl and allow it to cool down.

Cholia stuffed kachori
By this time, dough will be ready as well. Apply some oil on hand and slightly knead the dough then divide into small lemon size lumps. Pick a dough lump and expand with the help of fingers and thumbs. You can also expand the dough using rolling pin.

Cholia stuffed kachori
Put 1 to 1.5 tsp of stuffing on the dough and lift the sides to close the stuffing well.

Cholia stuffed kachori
Flatten the kachori by pressing with both the hands or roll out the kachori by rolling gently with rolling pin. You can use any method to flatten the kachori.

Cholia stuffed kachori
Heat sufficient oil in a wok to deep fry the kachori. When the oil becomes medium hot, slide the kachori in the wok and fry them on medium-low flame.

Cholia stuffed kachori
As the kachori puffs up, flip the sides and fry them until they become golden brown from both the sides. As the kachori turns golden brown, drain out them on absorbent paper placed upon a plate and likewise prepare the rest of the kachori. It took 8 to 10 minutes to fry a batch of kachori. Green chickpea stuffed kachori are ready.

Cholia stuffed kachoriServing:
Serve these green chickpea kachori warm along with green coriander chutney and sweet tamarind chutney. You can store them in an air-tight container for 4 to 5 days.
Suggestion

  • While stuffing and flattening the kachori make sure that the stuffing doesn’t spills out and fry the kachori on medium-low flame this way they will turn out crusty.
  • This much dough is  enough for making 11 kachoris

Cholia Stuffed Kachori Recipe | Hare Chane ki Kachori
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Refined flour – 2 cups
  • Green chickpea – 1 cup
  • Green coriander – 2 tbsp (finely chopped)
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Green chilies – 1 to 2
  • Fennel powder - ½ tsp
  • Coriander powder - ½ tsp
  • Salt - ¾ tsp
  • Cumin seeds - ¼ tsp
  • Asafoetida – 1 pinch
  • Red chilly powder – less than ¼ tsp
  • Garam masala – less than ¼ tsp
  • Dry mango powder - ¼ tsp
  • Oil - ¼ cup and to fry kachori
Instructions
  1. Put green chickpea in a mixer jar and grind them into coarse paste, transfer the green chickpea paste in a bowl.
  2. Take refined flour in a big bowl followed by less than ½ tsp of salt and oil and mix everything really well. Then add water in small portions and knead soft dough as required for making chapatti. ½ cup of water is used to knead this much quantity of flour. Cover and keep the dough aside for 15 to 20 minutes to rest.
  3. In the meantime, pour 1 tbsp of oil in a preheated wok. When the oil becomes hot, add cumin seeds and asafoetida in the wok.
  4. As the seeds splutter, add green chilies, ginger, green chickpea paste, salt, coriander powder, fennel powder, dry mango powder, garam masala, red chilly powder and green coriander in the wok and saute for 3 to 4 minutes by stirring constantly. Later, transfer the stuffing in a bowl and allow it to cool down.
  5. By this time, dough will be ready as well. Apply some oil on hand and slightly knead the dough then divide into small lemon size lumps. Pick a dough lump and expand with the help of fingers and thumbs. You can also expand the dough using rolling pin.
  6. Put 1 to 1.5 tsp of stuffing on the dough and lift the sides to close the stuffing well.
  7. Flatten the kachori by pressing with both the hands or roll out the kachori by rolling gently with rolling pin. You can use any method to flatten the kachori.
  8. Heat sufficient oil in a wok to deep fry the kachori. When the oil becomes medium hot, slide the kachori in the wok and fry them on medium-low flame.
  9. As the kachori puffs up, flip the sides and fry them until they become golden brown from both the sides. As the kachori turns golden brown, drain out them on absorbent paper placed upon a plate and likewise prepare the rest of the kachori. It took 8 to 10 minutes to fry a batch of kachori. Green chickpea stuffed kachori are ready.
  10. Serve these green chickpea kachori warm along with green coriander chutney and sweet tamarind chutney. You can store them in an air-tight container for 4 to 5 days.

 

Samo Rice Kachori for Vrat – Sama ke chawal ki Kachori Recipe Step by Step

Sama Kachori Recipe for Navratri – Samak Kahocri – Upvas ki kachori

Samo rice kachoris makes an amazing snack along with steaming hot cup of tea or coffee and is very easy to prepare at home. In fact you can have these super tempting kachoris with any curry or stir fried sabzi as well. This recipe of samo rice kachori is a unique and super delectable variation to the authentic kachoris. If you are bored of having same food during fasts then try making this samo rice kachoris. Samo Rice Kachoris are a mouth drooling kachoris stuffed with tangy-spicy potato masala that will make everyone drool for sure.

Many of us usually prepare these crusty, flaked deep fried kachoris stuffed with numerous types of filling. Like all kachoris, these kachoris are delicious too  and will make everyone tempt to eat more. Serve them with any Indian chutney or dip. Your kids will like them for sure as they love to have different dishes all the time. So try making this very easy Indian snack recipe with step-by-step pictures and enjoy!

Directions

Getting ready:

Wash the samo rice thoroughly with water and soak them for 2 hours. Then drain out the excess water from it and place the soaked samo rice in a mixer jar and grind into a fine paste. Add 1 to 2 tsp of water if required.

samo rice kachori

Rinse the potatoes thoroughly with water and pressure cook them until they turn tender. Now drain out the excess water from the potatoes and allow them to cool down completely. Peel off their skin and mash them finely with the hand.

samo rice kachoriMaking:

Place a non-stick pan on flame and transfer the samo rice paste into it. Now keep stirring constantly and roast it on medium flame until it thickens and dries out completely like a dough. It will take about 1 to 2 minutes to roast the paste.

samo rice kachori

After 2 minutes, samo rice paste will thickened like a dough. Turn off the flame now and transfer it to a bowl so that it cools down completely.

samo rice kachori

Now add sendha salt into the dough along with 3 tsp of oil and knead it to make soft dough. Make sure that the dough should be softer than the dough required for making chapatti. Add 1 tsp of water into it and keep kneading the dough until it turns soft. Cover the dough and keep it aside to set.

samo rice kachori

Meanwhile, let us prepare the stuffing. For this, add sendha salt into the mashed potatoes followed by chopped green chilly, crushed black pepper, roasted cumin powder and chopped green coriander. Mix all the ingredients really well. Stuffing is now done and ready.

samo rice kachori

Now divide the dough into small lemon sized balls. Make the kachoris small or big in size as desired.  Grease your hands with some oil and take a dough ball. Roll it out into smooth peda and then flatten giving it a bowl shape.

samo rice kachori

Place 1 tsp of stuffing on it. Lift the edges of the dough and join it at the center, closing the stuffing really well. Again flatten it slightly by pressing it between the palms and make a thick kachori. Place it on a plate and similarly, stuff the rest of the kachoris.

samo rice kachori

Heat enough oil in a wok to deep fry the kachoris. Make sure that the oil should be medium hot to deep fry the kachoris. Gently slide as many kachoris as possible into the wok.

samo rice kachori

As the kachoris are fried from beneath, flip their sides. Keep flipping the sides at regular intervals and fry the kachoris on medium-high flame until they turn golden brown in color, evenly.

samo rice kachori

Once the kachoris are fried aptly, lift them with the slotted ladle and hold it against the wok so that the excess oil drains back into the wok. Transfer them on kitchen paper towel to remove excess oil. Likewise, fry the rest of the kachoris. Lip smacking Samo rice kachoris are now done and ready.

samo rice kachoriServing:

Serve these crispy and tantalizing samo rice kachoris steaming hot along with curd and dates chutney for fast and Enjoy!

Suggestions

  • Knead soft dough. Stuff the kachoris and close it really well.
  • Fry the kachoris on medium hot oil so that they turn crispy.
  • For 9 to 10 kachoris
Samo Rice Kachori For Vrat samo rice kachori
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Samo rice – less than 1 cup (150 grams)
  • Potatoes – 2 (medium sized)
  • Green coriander – 2 tbsp (finely chopped)
  • Oil – 2 tbsp
  • Roasted cumin powder - ½ tsp
  • Black pepper powder - ¼ tsp (freshly crushed)
  • Sendha salt – ⅔ tsp or to taste
  • Green chilly – 1 (finely chopped)
  • Oil – for frying kachoris
Instructions
  1. Wash the samo rice thoroughly with water and soak them for 2 hours. Then drain out the excess water from it and place the soaked samo rice in a mixer jar and grind it into a fine paste. Add 1-2 tsp of water if required. Rinse the potatoes thoroughly with water and pressure cook them until they turn tender. Now drain out the excess water from the potatoes and allow them to cool down completely. Peel off their skin and mash them finely with the hand.
  2. Place a non-stick pan on flame and transfer the samo rice paste into it. Now keep stirring constantly and roast it on medium flame until it thickens and dries out completely like a dough. It will take about 1 to 2 minutes to roast the paste.
  3. After 2 minutes, samo rice paste will thickened like a dough. Turn off the flame now and transfer it to a bowl so that it cools down completely. Now add sendha salt into the dough along with 3 tsp of oil and knead it to make soft dough. Make sure that the dough should be softer than the dough required for making chapatti. Add 1 tsp of water into it and keep kneading the dough until it turns soft. Cover the dough and keep it aside to set.
  4. Meanwhile, let us prepare the stuffing. For this, add sendha salt into the mashed potatoes followed by chopped green chilly, crushed black pepper, roasted cumin powder and chopped green coriander. Mix all the ingredients really well. Stuffing is now done and ready.
  5. Now divide the dough into small lemon sized balls. Make the kachoris small or big in size as desired. Grease your hands with some oil and take a dough ball. Roll it out into smooth peda and then flatten giving it a bowl shape.
  6. Place 1 tsp of stuffing on it. Lift the edges of the dough and join it at the center, closing the stuffing really well. Again flatten it slightly by pressing it between the palms and make a thick kachori. Place it on a plate and similarly, stuff the rest of the kachoris.
  7. Heat enough oil in a wok to deep fry the kachoris. Make sure that the oil should be medium hot to deep fry the kachoris. Gently slide as many kachoris as possible into the wok. As the kachoris are fried from beneath, flip their sides. Keep flipping the sides at regular intervals and fry the kachoris on medium-high flame until they turn golden brown in color, evenly.
  8. Once the kachoris are fried aptly, lift them with the slotted ladle and hold it against the wok so that the excess oil drains back into the wok. Transfer them on kitchen paper towel to remove excess oil. Likewise, fry the rest of the kachoris. Lip smacking Samo rice kachoris are now done and ready. Serve these crispy and tantalizing samo rice kachoris steaming hot along with curd and dates chutney for fast and Enjoy!

Khasta Kachori Recipe – Crispy Dal Bhari khasta Kachori – Urad Dal Kachori

Khasta Kachori Recipe – Crispy Dal Bhari khasta Kachori

Khasta kachoris are one the most relished food in Northern India. These super yummy kachoris stuffed with spicy urad dal stuffing makes a perfect snack. These kachoris makes an amazing snack along with steaming hot cup of tea or coffee and is very easy to prepare at home. You can prepare khasta kachoris and store it in an air-tight container. They keep good for about a week. Serve it to your family and guests. They will love it for sure!

Kids love having kachoris from outside but you always doubt about the hygiene quotient of the food purchased from outside. So, stop worrying and prepare these simple yet mouth-watering and tantalizing kachoris at home and surprise your kids. We have spiced these kachoris mildly but you can make variations as desired. So try out making these super scrumptious kachoris with these easy to follow step-by-step instructions and picture. Enjoy!

Directions

Getting ready:

Rinse urad dal thoroughly with water. Soak it for 2 hours. Now transfer the soaked urad dal into a mixer jar. There is no need of adding water to it. Grind it to make a fine paste. Keep it aside.

khasta kachoriMaking:

Take refined flour in a bowl and add salt into it followed by ghee. Mix everything really well. Add chilled water in small portions and knead soft dough. Don’t knead this dough too much to make it smooth. Just bind the flour together. ½ cup of water has been used for kneading this much quantity of flour. Cover the dough and keep it aside for 15-20 minutes to set.

khasta kachori

Meanwhile prepare the stuffing. For this, heat a pan with 2 tbsp of oil. Allow it to heat aptly. Then add asafoetida into it followed by cumin powder, coriander powder and fennel powder. Saute the masala for a while. Put the flame on low to avoid the burning of masala.

khasta kachori

Now add ground urad dal into it along with salt, red chilly powder, ginger powder, dry mango powder, garam masala and baking soda.

khasta kachori

Keep stirring the lentil paste continuously and roast until it releases nice aroma and turns out completely dry. If it sticks on the pan then scrape it out with the help of spatula.

khasta kachori

Stuffing is now roasted aptly, as it has now completely dried and turned golden brown and fragrant. Stuffing is now ready. Transfer it to a bowl and allow it to cool down completely.

khasta kachori

20 minutes are over. Dough is fermented as well. Rub the dough slightly. Don’t knead it. Divide the dough into small balls. Keep the size of the kachoris little big or small as desired.

khasta kachori

To stuff the kachoris, lift a dough ball and cover the rest of the dough balls to prevent them from drying. Shape the dough ball into a bowl with the help of the fingers. Now place a tsp of stuffing on it. After that, very carefully lift the sides of the dough and close the stuffing. Pack the stuffing really well. Flatten it gently by placing it between the palms. Place it on a plate. Similarly, prepare the rest of the kachoris.

khasta kachori

Pour enough oil in a wok to deep fry the kachoris. Allow it to heat aptly. Oil for frying kachoris should be medium hot. Drop the kachoris into the oil. Place as many kachoris as possible into the wok. Fry them on low-medium flame until they turn golden brown in colour. Kachoris are fried from beneath, now flip their sides and let them fry from another side as well. Kachoris have turned golden brown in colour from both the sides.

khasta kachori

Now take them out. Lift the kachoris with slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Likewise, fry the rest of the kachoris. It takes 10-12 minutes to fry a batch of kachoris. Urad dal khasta kachoris are now ready.

khasta kachoriServing:

Serve these crispy and delectable kachoris steaming hot along with green coriander chutney, tomato chutney or any chutney you like. You can have these urad dal khasta kachoris within 1 week without keeping it inside the refrigerator.

khasta kachoriSuggestions

  • Here we have added ghee as moen but you can also add vegetable ghee i.e. dalda into it.
  • While kneading the dough, add moen of ghee or vegetable ghee and knead the dough by adding chilled water.
  • Don’t knead the dough too much to make it smooth, just bind the flour together.
  • After filling the kachoris close the stuffing really well. Make sure stuffing doesn’t spills out. Flatten it gently.
  • Then fry them on low flame until they turn golden brown in colour.
  • For 9 kachoris

Khasta Kachori Recipe - Crispy Dal Bhari khasta Kachori - Urad Dal Kachori khasta kachori
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups (250 grams)
  • Ghee – ⅓ cup (75 grams)
  • Urad dal – ¼ cup (50 grams) (soaked)
  • Fennel powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – ½ tsp
  • Asafoetida – 1 pinch
  • Red chilly powder - ¼ tsp
  • Ginger powder – ¼ tsp
  • Dry mango powder – ½ tsp
  • Garam masala – ¼ tsp
  • Baking powder – 1 pinch
  • Salt – 1 tsp or to taste
  • Oil – for frying
Instructions
  1. Rinse urad dal thoroughly with water. Soak it for 2 hours. Now transfer the soaked urad dal into a mixer jar. There is no need of adding water to it. Grind it to make a fine paste. Keep it aside.
  2. Take refined flour in a bowl and add salt into it followed by ghee. Mix everything really well. Add chilled water in small portions and knead soft dough. Don’t knead this dough too much to make it smooth. Just bind the flour together. ½ cup of water has been used for kneading this much quantity of flour. Cover the dough and keep it aside for 15-20 minutes to set.
  3. Meanwhile prepare the stuffing. For this, heat a pan with 2 tbsp of oil. Allow it to heat aptly. Then add asafoetida into it followed by cumin powder, coriander powder and fennel powder. Saute the masala for a while. Put the flame on low to avoid the burning of masala. Now add ground urad dal into it along with salt, red chilly powder, ginger powder, dry mango powder, garam masala and baking soda. Keep stirring the lentil paste continuously and roast until it releases nice aroma and turns out completely dry. If it sticks on the pan then scrape it out with the help of spatula. Stuffing is now roasted aptly, as it has now completely dried and turned golden brown and fragrant. Stuffing is now ready. Transfer it to a bowl and allow it to cool down completely.
  4. minutes are over. Dough is fermented as well. Rub the dough slightly. Don’t knead it. Divide the dough into small balls. Keep the size of the kachoris little big or small as desired. To stuff the kachoris, lift a dough ball and cover the rest of the dough balls to prevent them from drying. Shape the dough ball into a bowl with the help of the fingers.
  5. Now place a tsp of stuffing on it. After that, very carefully lift the sides of the dough and close the stuffing. Pack the stuffing really well. Flatten it gently by placing it between the palms. Place it on a plate. Similarly, prepare the rest of the kachoris.
  6. Pour enough oil in a wok to deep fry the kachoris. Allow it to heat aptly. Oil for frying kachoris should be medium hot. Drop the kachoris into the oil. Place as many kachoris as possible into the wok. Fry them on low-medium flame until they turn golden brown in colour. Kachoris are fried from beneath, now flip their sides and let them fry from another side as well. Kachoris have turned golden brown in colour from both the sides.
  7. Now take them out. Lift the kachoris with slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Likewise, fry the rest of the kachoris. It takes 10-12 minutes to fry a batch of kachoris. Urad dal khasta kachoris are now ready.
  8. Serve these crispy and delectable kachoris steaming hot along with green coriander chutney, tomato chutney or any chutney you like. You can have these urad dal khasta kachoris within 1 week without keeping it inside the refrigerator.

 

Spicy Dry Masala Kachori Recipe – Crispy Kachori Stuffed with Spicy Dry Masala

Spicy Dry Masala Kachori Recipe – Crispy Kachori Stuffed with Spicy Dry Masala

Spicy dry masala kachoris makes an amazing snack along with steaming hot cup of tea or coffee and is very easy to prepare at home. You can prepare spicy dry masala kachoris and store it in an air-tight container. They keep good for 8-10 days. Serve it to your family and guests. They will love it for sure!

Kids love having kachoris from outside but you always doubt about the hygiene quotient of the food purchased from outside. So, stop worrying and prepare these simple yet mouth-watering and tantalizing kachoris at home and surprise your kids. We have spiced these kachoris mildly but you can make variations as desired. So try out making these super scrumptious kachoris with these easy to follow step-by-step instructions and picture. Enjoy!

Directions

Getting ready:

Put the namkeen sev in a mixer jar and churn it to make a coarse powder. Transfer it to a bowl.

dry masala kachori

Now put the cashews and almonds into the mixer jar and grind them into a coarse powder as well. Transfer it to a bowl.

dry masala kachoriMaking:

Take refined flour in a big mixing bowl and add salt and oil into it. Mix everything really well. Now add water in small portions and knead a soft dough as required for making chapatti. Don’t knead the dough too much, just bind everything together. Less than ¼ cup of water is used for kneading this much amount of flour. Cover the dough and keep it aside for 15-20 minutes to set.

dry masala kachori

Place a pan on flame and pour 1 tbsp of oil into it. When the oil gets heated, add cumin seeds to it. As the seeds starts to splutter add poppy seeds and sesame seeds into it. Saute them for a while until the sesame seeds starts to splutter.

dry masala kachori

Then add coriander powder, fennel powder, black cardamom powder, turmeric powder, dry fruits powder, sev powder, garam masala, salt, dry mango powder and red chilly powder. Mix all the ingredients really well. Saute the masala for 2 minutes on low flame.

dry masala kachori

After 2 minutes, add raisins and sweet chutney into the masala. Mix everything really well and roast the masala for 1 more minute. Stuffing is now roasted aptly. Turn off the flame and transfer it to a bowl.

dry masala kachori

20 minutes are over. Slightly knead the dough and divide the dough into smaller than small lemon sized balls. Take a dough ball and flatten it by pressing it with fingers and thumbs. You can use rolling pin for this as well. Give it a bowl shape.

dry masala kachori

Place 1 tsp of stuffing on it. Lift the edges of the dough and join it at the centre. Close the stuffing really well. Again flatten it slightly by pressing it with hands. Place it on a plate. Similarly, stuff the rest of the kachoris.

dry masala kachori

Heat enough oil in a wok to deep fry the kachoris. Oil should be medium hot to deep fry the kachoris. Gently slide as many kachoris as possible into the wok.

dry masala kachori

As the kachoris starts floating on the oil, flip their sides. Keep flipping the sides and fry the kachoris on low flame until they turn golden brown in colour. It takes 15 minutes to fry a batch of kachoris.

dry masala kachori

Once the kachoris are fried aptly, lift them with the slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on kitchen paper towel. Likewise, fry the rest of the kachoris. Dry masala kachoris are now ready.

dry masala kachoriServing:

Serve these crusty and lip-smacking dry masala kachoris along with tomato sauce or any chutney you like. You can have it along with steaming hot cup of tea as well. Once the kachoris cools down completely, store them in an air-tight container and relish having for 1 months. Enjoy!

Suggestions

  • Instead of sev you can use chickpea flour. Take ¼ cup chickpea flour and roast it until it turns fragrant and use it.
  • If you don’t have sweet chutney then take 1 tsp of tamarind pulp and 1 tsp of sugar and cook until the sugar dissolves completely. You can also use powdered sugar.
  • If you have some stuffing left then store it in a container. Place it inside the refrigerator and use it next time for making kachoris.
  • Knead the soft dough. Stuff the kachori and close it really well. If any kachori splatters while stuffing it then fry it at last after frying all the kachoris. As it may splatter in oil.
  • For 11 kachoris

Spicy Dry Masala Kachori Recipe - Crispy Kachori Stuffed with Spicy Dry Masala dry masala kachori
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1 cup
  • Oil – 2 tbsp
  • Salt - ¼ tsp or to taste
  • Namkeen sev – 100 grams
  • Cashews – 2 tbsp (10-12)
  • Almonds – 2 tbsp (10-12)
  • Raisins – 1 tbsp
  • Sweet chutney – 2 tbsp
  • Poppy seeds – 1 tbsp
  • Sesame seeds – 1 tsp
  • Cumin seeds - ½ tsp
  • Brown cardamom – 2
  • Fennel powder – 1 tsp (coarsely ground)
  • Coriander powder – 1 tsp
  • Dry mango powder - ½ tsp
  • Red chilly powder – ¼ tsp
  • Garam masala - ¼ tsp
  • Turmeric powder – less than ¼ tsp
  • Salt - ½ tsp
  • Oil – to fry kachoris
Instructions
  1. Put the namkeen sev in a mixer jar and churn it to make a coarse powder. Transfer it to a bowl. Now put the cashews and almonds into the mixer jar and grind them into a coarse powder as well. Transfer it to a bowl.
  2. Take refined flour in a big mixing bowl and add salt and oil into it. Mix everything really well. Now add water in small portions and knead a soft dough as required for making chapatti. Don't knead the dough too much, just bind everything together. Less than ¼ cup of water is used for kneading this much amount of flour. Cover the dough and keep it aside for 15-20 minutes to set.
  3. Place a pan on flame and pour 1 tbsp of oil into it. When the oil gets heated, add cumin seeds to it. As the seeds starts to splutter add poppy seeds and sesame seeds into it. Saute them for a while until the sesame seeds starts to splutter. Then add coriander powder, fennel powder, black cardamom powder, turmeric powder, dry fruits powder, sev powder, garam masala, salt, dry mango powder and red chilly powder. Mix all the ingredients really well. Saute the masala for 2 minutes on low flame.
  4. After 2 minutes, add raisins and sweet chutney into the masala. Mix everything really well and roast the masala for 1 more minute. Stuffing is now roasted aptly. Turn off the flame and transfer it to a bowl. 20 minutes are over. Slightly knead the dough and divide the dough into smaller than small lemon sized balls. Take a dough ball and flatten it by pressing it with fingers and thumbs. You can use rolling pin for this as well. Give it a bowl shape.
  5. Place 1 tsp of stuffing on it. Lift the edges of the dough and join it at the centre. Close the stuffing really well. Again flatten it slightly by pressing it with hands. Place it on a plate. Similarly, stuff the rest of the kachoris. Heat enough oil in a wok to deep fry the kachoris. Oil should be medium hot to deep fry the kachoris. Gently slide as many kachoris as possible into the wok.
  6. As the kachoris starts floating on the oil, flip their sides. Keep flipping the sides and fry the kachoris on low flame until they turn golden brown in colour. It takes 15 minutes to fry a batch of kachoris. Once the kachoris are fried aptly, lift them with the slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on kitchen paper towel. Likewise, fry the rest of the kachoris. Dry masala kachoris are now ready.
  7. Serve these crusty and lip-smacking dry masala kachoris along with tomato sauce or any chutney you like. You can have it along with steaming hot cup of tea as well. Once the kachoris cools down completely, store them in an air-tight container and relish having for 1 months. Enjoy!

 

Moong Dal Khasta Kachori recipe – Crispy Moong Dal Kachori recipe

Moong Dal Khasta Kachori recipe – Crispy Moong Dal Kachori recipe

Moong dal khasta kachoris makes an amazing snack along with steaming hot cup of tea or coffee. It is very easy to prepare at home. All you need is refined flour, moong dal, green coriander, oil, salt and few aromatic Indian spices. It is served with chutney but it tastes so scrumptious that you can have it as it is.

You can prepare moong dal khasta kachoris and store it in an air-tight container. They keep good for 8-10 days. Serve it to your family and guests. They will love it for sure! Kids love having kachoris from outside but you always doubt about the hygiene quotient of the food purchased from outside. So, stop worrying and prepare these simple yet mouth-watering and tantalizing kachoris at home and surprise your kids. So try out making moong dal khasta kachoris with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Wash the moong dal thoroughly with water. Drain out the excess water from it. Now soak the moong dal for 2 hours. After that, remove the extra water. Put the soaked moong dal in a mixer jar and grind it into a coarse paste. Transfer it to a bowl.

moong dal kachoriMaking:

Take refined flour in a big mixing bowl and add salt and oil into it. Mix everything really well. Now add water in small portions and knead soft dough as required for making chapatti. ¼ cup of water is used to knead the dough. Don’t knead the dough too much. Just bind it together. Cover and keep the dough aside for 15-20 minutes to set.

moong dal kachori

Meanwhile, prepare the stuffing. For this, Heat a pan and pour 3-4 tbsp of oil into it. Once the gets heated, add cumin seeds, asafoetida, green chilly, coriander powder and fennel powder into it. Saute the masala for a while.

moong dal kachori

Now add coarsely ground moong dal into the masala followed by salt, garam masala, ginger powder, red chilly powder and chopped green coriander. Mix everything really well. Keep stirring the moong dal mixture continuously and roast until it releases nice aroma and turns out completely dry. Keep the flame on medium.

moong dal kachori

Stuffing is now roasted aptly, as it has now completely dried and became fragrant. Stuffing is now ready. Turn off the flame. Transfer it to a bowl and allow it to cool down completely.

moong dal kachori

20 minutes are over. Dough is fermented as well. Divide the dough into small lemon sized balls. To stuff the kachoris, lift a dough ball and shape the dough ball into a bowl with the help of the fingers and thumbs.

moong dal kachori

Now place a tsp of stuffing on it. After that, very carefully lift the sides of the dough and close the stuffing. Pack the stuffing really well.

moong dal kachori

Flatten it gently to shape it as kachori by placing it between the palms. Take a kachori and place it on rolling board, press it gently with the palm to flatten it more. After that, roll it out into thick kachori with the help of a rolling pin. You can avoid using rolling pin and roll out the kachoris with hand. Place it on a plate. Similarly, stuff and prepare the rest of the kachoris.

moong dal kachori

Pour enough oil in a wok to deep fry the kachoris. Allow it to heat aptly. Oil for frying kachoris should be medium hot. Drop the kachoris into the oil. Place as many kachoris as possible into the wok.

moong dal kachori

Kachoris are fried from beneath, now flip their sides and let them fry from another side as well. Fry them on low-medium flame until they turn golden brown in colour. Kachoris have turned golden brown in colour from both the sides.

moong dal kachori

Now take them out. Lift the kachoris with slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on kitchen paper towel. Likewise, roll and fry the rest of the kachoris. It takes 12-15 minutes to fry a batch of kachoris. Moong dal khasta kachoris are now ready.

moong dal kachoriServing:

Serve these crispy and delectable kachoris steaming hot along with green coriander chutney, sweet chutney or any chutney you like or eat them as it is with a cup of steaming hot tea or coffee. Once the kachoris cools down completely, store them in an air-tight container and relish eating them for 8-10 days. Enjoy!

Suggestions

  • Here we have added ghee as moen but you can also add vegetable ghee i.e. dalda into it.
    While kneading the dough, make sure that you don’t knead the dough too much to make it smooth, just bind the flour together.
  • After filling the kachoris close the stuffing really well. Make sure stuffing doesn’t spills out. Flatten the filled kachoris by pressing it gently with palm and rolling pin as well. Kachoris should not splatter.
  • Then fry them in medium hot oil on medium-low flame until they turn golden brown in colour. If you will fry the kachoris on high flame then they will not turn crusty. They will becomes soft like stuffed parantha.

Moong Dal Khasta Kachori recipe - Crispy Moong Dal Kachori recipe moong dal kachori
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups
  • Oil - ¼ cup
  • Salt - ½ tsp
  • Moong dal - ½ cup
  • Green coriander – 2 tbsp (finely chopped)
  • Green chilly – 1-2 (finely chopped)
  • Coriander powder – 1 tsp
  • Fennel powder – 1 tsp
  • Red chilly powder – ¼ tsp
  • Asafoetida – 1 pinch
  • Ginger powder - ½ tsp or 1 inch ginger grated
  • Salt - ½ tsp or to taste
  • Garam masala - ¼ tsp
  • Cumin seeds - ½ tsp
  • Oil – to fry kachoris
Instructions
  1. Prepare a coarse paste of soaked moong dal.
  2. Take refined flour in a big mixing bowl and add salt, oil and water in small portions and knead soft dough.
  3. Heat a pan with 3-4 tbsp of oil into it. Once the gets heated, add cumin seeds, asafoetida, green chilly, coriander powder, fennel powder, moong dal, salt, garam masala, ginger powder, red chilly powder and green coriander. Mix everything really well. Transfer it to a bowl and allow it to cool down completely.
  4. Divide the dough into small lemon sized balls. Shape the dough ball into a bowl and place a tsp of stuffing on it. Close the stuffing and flatten it gently to shape it as kachori
  5. Drop the kachoris into medium hot oil. Place as many kachoris as possible into the wok.
  6. Fry them on low-medium flame until they turn golden brown in colour.
  7. Transfer them on kitchen paper towel.
  8. Serve these crispy and delectable kachoris steaming hot along with green coriander chutney, sweet chutney, hot tea or coffee.

 

Sweet Corn Kachori Recipe – Sweet Corn Khasta Kachori Recipe

Sweet Corn Kachori Recipe – Sweet Corn Khasta Kachori Recipe

Sweet corn kachori is perfect snack stuffed with sweet corn masala filling and deep fried to golden brown. Everyone relish eating kachoris and these kachoris comes with numerous flavors like dal kachori, besan kachori, potato kachori and so on, But today we have a recipe of delicious and scrumptious sweet corn kachori for you all. These kachoris are stuffed with sweet corn mixed with some spices and deep fried till crusty and golden brown.

Sweet corn kachori tastes super duper yummy, just like a dal stuffed kachori. So, here’s a tasty and devouring sweet corn kachori recipe for your family and friends with super flavors and spicy taste. This makes a perfect appetizer or snack for any party or special occasion. Try out this easy to follow recipe of sweet corn kachori with these step-by-step instructions and have a perfect brunch. Enjoy!

Directions

Getting ready:

Coarsely ground the sweet corn in a mixing jar.

sweet corn kachoriMaking:

To refined flour add salt, carom seeds and oil and mix well. Add water in small portions and knead soft dough same as required for making chapatti. Don’t knead the dough too much. Cover the dough and keep aside for 15 minutes to set.

sweet corn kachori

Heat 2 to 3 tbsp oil in a wok or a pan to prepare the stuffing. When the oil is hot, add ginger paste, green chilies, coriander powder, fennel powder and asafoetida to it. Saute the spices for a while until fragrant.

sweet corn kachori

Then add sweet corn paste, salt, mango powder, cumin powder, garam masala and red chilly powder. Stir the sweet corn continuously for 4 to 5 minutes till there is no moisture left in it.

sweet corn kachori

Stuffing is ready, turn off flame and transfer the stuffing to a plate so that it cools down immediately.

sweet corn kachori

Dough is ready as well, pinch small dough balls from it. Lift one dough ball and flatten it with your fingers giving it a shallow shape.

sweet corn kachori

Now stuff this with 1 to 1.5 tsp stuffing and lift the dough from all sides to close the stuffing giving it a shape of kachori. Similarly prepare all the kachoris.

sweet corn kachori

Heat enough oil in a wok or pan to deep fry the kachoris. When the oil is medium hot, drop as many kachoris as possible in the wok to deep fry.

sweet corn kachori

Keep flipping the sides and fry the kachoris till they get golden brown from all sides evenly.

sweet corn kachori

Drain out the fried kachoris on plate with paper kitchen towel to remove excess oil and similarly fry the rest. Crusty and mouth drooling sweet corn kachoris are ready.

sweet corn kachoriServing:

Serve them with green coriander chutney or tomato ketchup and relish eating with a steaming cup of coffee or chilled glass of cold drink.

Suggestions:

  • While stuffing the kachoris make sure you seal them nicely so that the stuffing doesn’t pop out.
  • Always fry the kachoris on medium-low flame only.

Sweet Corn Kachori Recipe - Sweet Corn Khasta Kachori Recipe sweet corn kachori
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups
  • Oil – ¼ cup
  • Salt – ½ tsp
  • Carom seeds – ¼ tsp
  • Sweet corn – 1 cup
  • Ginger paste – 1 tsp
  • Green chilly – 2 (finely chopped)
  • Dry mango powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Fennel powder – 1 tsp
  • Garam masala – ½ tsp
  • Red chilly powder – ¼ tsp
  • Asafoetida – 1 pinch
  • Cumin powder – ½ tsp
  • Salt – ½ tsp or to taste
  • Oil – for frying kachoris
Instructions
  1. To refined flour add salt, carom seeds, oil and add water in small portions and knead soft dough.
  2. Heat 2 to 3 tbsp oil in a pan and add ginger paste, green chilies, coriander powder, fennel powder, asafoetida, sweet corn paste, salt, mango powder, cumin powder, garam masala and red chilly powder. Stir the sweet corn continuously for 4 to 5 minutes. Stuffing is ready, turn off flame and transfer the stuffing to a plate.
  3. Prepare dough balls and stuff it with 1 to 1.5 tsp stuffing. Close the stuffing giving it a shape of kachori.
  4. Heat enough oil in a wok and drop as many kachoris as possible in the wok to deep fry. Fry the kachoris till they get golden brown from all sides evenly.
  5. Drain out the fried kachoris on plate with paper kitchen towel to remove excess oil and similarly fry the rest.
  6. Serve them with green coriander chutney or tomato ketchup and relish eating with a steaming cup of coffee or chilled glass of cold drink.

 

How To Prepare Raj Kachori – Raj Kachoris recipe

Raj Kachoris Recipe Video In Hindi

Raj kachori is a tangy-zingy spicy chaat filled with yummy condiments. The refreshing and various flavors stuffed in the kachoris make it a good and unique food experience. It is crispy from outside and soft from inside with soft pakodis, curd covered aloo bhujiya, namkeen, sweet chutney and so on.

This Rajasthani shahi raj kachori chaat recipe can be served as an evening snack or whenever you want to something zingy and spicy food. Two of these stuffed raj kachoris are more than enough for you. These raj kachoris make a beautiful presentation and are thoroughly enjoyed by everyone at my place. So, here you have simple to follow step-by-step instructions for sumptuous raj kachori. Enjoy!

Directions

Getting ready:

Sieve refined flour in a bowl.

raj kachoriMaking:

Take semolina and refined flour in a mixing bowl and add some salt to it. Mix the ingredients well. Add water in small portions and knead the flour into soft dough as required for making pooris.

raj kachori

Divide the dough into small lumps and roll it with hands into a round ball. With this much of dough, 15 small balls can be prepared. Now keep this ball on a rolling board and roll it into a flat disc of 3 inch diameter. Roll it in such a way that it doesn’t remain thin at the centre and roll it equally from all the sides.raj kachori

Heat enough oil in a pan or a wok to deep fry the kachoris. Oil should be hot enough for frying kachoris. To check, drop a pinch of dough into the oil and it should start frying instantly. Gently slide this rolled kachori to the hot oil and fry.

raj kachori

Press the kachori so it rises well and gets puffy. Flip its side and keep the flame on medium. Fry till it turns brown in color from all the sides and becomes crisp. It can take 4-5 minutes to fry a raj kachori.

raj kachori

Lift the kachori with the slotted ladle and hold against the wok to drain excess oil. Take out the kachori on kitchen paper towel. Prepare more kachoris in the same manner. Let the kachoris cool down for 2-3 hours so that it becomes crisp.

raj kachoriServing:

Kachoris are ready to serve. Keep the kachori on a plate. Break the kachori from the center from the side which is thin to put 2 dahi pakodi, 4-5 pieces of potatoes, 2 spoon boiled moong, curd, salt, cumin powder, black salt and red chili powder.

raj kachori

Further add green chutney, sweet chutney, sev bhujiya and pomegranate seeds. Again add curd sweet chutney, cumin powder, black salt and red chili powder into the kachori. Serve this super yummy and scrumptious raj kachori and relish eating.

raj kachori

 

Suggestions:

  • You can substitute and reduce or increase the quantity of the ingredients while stuffing as per your taste. If you do not have papdi, then you can use the kachoris which did not rise while frying. Break them into small pieces and stuff them inside the kachoris.
  • You can also use boiled peas, instead of chana while stuffing.
  • You can prepare gol-gappa with the dough prepared to make kachori. (Pani Puri – Gol Gappa). Mix jal jeera powder into the water to prepare gol-gappa water.

How To Prepare Raj Kachori – Raj Kachoris recipe How To Prepare Raj Kachori – Raj Kachoris recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sooji - 200 grams (2 cup)
  • Maida (all purpose flour) - 2 table spoon.
  • Salt - ½ tea spoon. (According to the taste)
  • Oil - to fry
  • Potato - 2-3 (boiled) (chopped)
  • Moong or chana - ½ cup (boiled)
  • Small Papdi made of maida - 20
  • Dahi pakodi - 10
  • Curd - 400 grams (2 cup) (Whisked)
  • Cumin seeds - 2 tea spoon (roast and grind)
  • Black pepper - 1 tea spoon
  • Red chili powder - 1 tea spoon
  • Sweet chutney - ½ cup
  • Green chutney - ½ cup
  • Sev bhujiya - ½ cup
  • Pomegranate - ½ cup (peeled)
  • Coriander leaves - ½ cup (chopped)
Instructions
  1. In a mixing bowl, take semolina and refined flour. To it then add some salt and 1 tbsp oil. Mix well.
  2. Now add water in small parts and knead stiff and tight dough for making the pooris. Cover and keep aside for half and hour to rest.
  3. Heat enough oil in a wok or pan to deep fry the kachoris.
  4. Knead the dough again after half an hour and make small lumps from the dough. Take one lump at a time and roll into round shape. Then roll out to a 3 inch round poori.
  5. Slide the rolled kachori to the hot oil. Press the kachori with a ladle to puff it up and then reduce the flame to minimum and fry the kachoris until golden brown and crispy.
  6. Drain out the fried kachori on paper kitchen towels and likewise fry the rest. Let the kachoris cool down.
  7. Kachoris are ready, let’s stuff them up.
  8. Break the kachoris from the center on the thinner side and place it in a plate. Place 4 to 5 potato chunks, 1 tsp boiled moong dal, 2 dahi pakodi, 2 to 3 curd coated papdis, roasted cumin seeds, black pepper, red chilly powder, sweet chutney, curd, green chutney, sev bhujiya, pomegranate seeds.
  9. Again sprinkle some cumin seeds powder, red chilly powder, coriander leaves, curd and chutney.
  10. Sumptuous and lip smacking raj kachori is ready. Serve and relish eating!

 

Besan Kachori Recipe

Besan Kachori Recipe – How to Prepare Besan kachori ?

Besan kachori is a tasty and a great variation to the authentic recipe of kachoris. These kachoris are filled up with besan stuffing sautéed with other spices and deep fried till crispy and golden brown. Kachoris make a perfect brunch on Sunday’s or have them with your evening tea. We often make kachoris with numerous stuffing like urad dal, moong dal, potatoes and so on. But today we have a different yet tasty recipe for besan kachori for you all.  

Besan kachori has a longer shelf life as compared to urad dal kachoris, aloo kachori or sweet corn kachoris. If you have planned an outing for the day then pack these scrumptious and crispy kachoris along. Everyone at your home will love eating these crusty, crispy and super delicious besan kachoris. So, here’s the recipe for you. Try making these besan kachoris and impress your dear ones. Enjoy!

Directions

Getting ready:

Sieve refined flour in a bowl.

besan kachoriMaking:

Take refined flour in a big mixing bowl and add ghee and salt to it. Mix everything really well. Add water in small portions and knead soft dough, same as required for making paranthas. Don’t over knead the dough to much, when it binds well together then the dough is ready. For kneading this much quantity of flour, little more than ½ cup of water is used. Cover the dough and keep aside for 20 minutes to rest. Meanwhile let us prepare the stuffing.besan kachori

Heat 2 tbsp of oil in a wok or pan and splutter cumin seeds and asafoetida to it. When the seeds crackle, add green chilly, ginger and saute for while. Then to it add coriander powder, fennel powder and keep stirring well.

besan kachori

Add gram flour now and stir continuously. Saute the gram flour well and then add mango powder, garam masala powder, salt and red chilly powder to it. Saute until it become fragrant and there is slight change in color.

besan kachori

Stuffing is now ready and done. Transfer it to another bowl so that it cools down completely. Use it later.

besan kachori

20 minutes are over, knead the dough again and divide it to 10 to 12 equal dough balls. Lift one dough ball at a time and flatten it into 2 inch diameter sheet and give it a shape like a bowl.

besan kachori

Top it up with 1 tsp stuffing and seal back to a round dough ball. Flatten the stuffed dough ball to 2.5 to 3 inch round kachoris using a rolling pin or your hands. Likewise prepare all the kachoris until the dough is utilized completely.

besan kachori

Heat enough oil in a wok or pan. Oil should be medium hot and to check that drop a pinch of dough into the oil. If it starts bubbling and getting fried then the oil is sufficiently hot. Gently slide it in medium hot oil. Drop 3 to 4 or as many kachoris as possible in the wok.

besan kachori

Flip the sides of the kachoris when it starts floating on the oil. Keep flipping and fry until they get puffy and golden brown from all sides. Keep the flame on medium-low. Lift the fried kachoris with the slotted ladle and hold it against the wok so that the extra oil gets drained back into the wok. Take out the fried kachoris on kitchen paper towel to remove excess oil. Similarly fry all the kachoris. Steaming hot and crusty besan kachoris are ready.

Serving:

Serve these super yummy and lip smacking besan kachori with potato masala sabzi, green coriander chutney or tomato sauce. Have it with a steaming cup of tea or coffee and relish eating. Let the kachoris cool down completely and then store them in any sir container. It keeps good for 8 to 10 minutes.

Suggestions:

  • If the stuffing appears too dry then add some oil to it.
  • Fry the kachori in medium hot oil and fry on medium-low flame. With this you’ll get crusty and delicious kachoris. It takes 10 to 12 minutes to fry kachoris at a time.

Besan Kachori Recipe Besan Kachori Recipe
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups (250 grams)
  • Ghee or Oil – ¼ cup (60 to 70 grams)
  • Salt – ½ tsp
  • Gram flour – ½ cup (60 to 65 grams)
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Green chilly – 1 to 2 (finely chopped)
  • Ginger – ½ inch grated or ½ tsp paste
  • Red chilly powder – ¼ tsp
  • Garam masala – ½ tsp
  • Mango powder – ½ tsp
  • Coriander powder – ½ tsp
  • Fennel powder – 1 tsp (coarsely ground)
  • Salt – ½ tsp (as per taste)
  • Oil – for frying kachoris
Instructions
  1. In a mixing bowl, take refined flour and add some salt and melted ghee into it. Add water in small parts and knead soft dough.
  2. Cover and keep aside the dough for 20 minutes to set. Meanwhile let us prepare the stuffing for kachoris.
  3. For this, heat 2 tbsp oil in a wok or pan and splutter cumin seeds and asafoetida to it. When the seeds crackle, add green chilly, ginger and saute for while.
  4. Then to it add coriander powder, fennel powder and keep stirring well. Now add gram flour now and stir continuously.
  5. Then add mango powder, garam masala powder, salt and red chilly powder to the roasted gram flour. Saute until fragrant.
  6. Stuffing is ready, transfer to another bowl.
  7. Knead the dough again and divide it to 10 to 12 equal dough balls. Take one dough ball and flatten it. Place 1 tsp stuffing over it.
  8. Close the stuffing from all sides and roll out into 2.5 to 3 inch diameter little thick kachoris. Similarly prepare the rest as well.
  9. Gently slide 3 to 4 kachoris in medium hot oil and fry until they get puffy and golden brown in color.
  10. Drain out the fried kachoris on kitchen paper towels to remove excess oil. Likewise fry all the kachoris.
  11. Piping hot and lip smacking besan kachoris are ready. Serve them with side accompaniment of any Indian chutney/dip like green coriander chutney, mint chutney or with potato masala sabzi and relish eating.