Kachori #deepfriedsnack

Name: Kachori #deepfriedsnack
Yield: 14 servings
Cuisine: Kenyan
Ingredients: 2 cups all purpose flour; 1/2 teaspoon salt; 1/4 cup oil; 1/2 cup water or add as required; 1 cup green-grams, soaked and boiled; 1/2 tablespoon oil; 1/4 teaspoon turmeric powder; 1/2 teaspoon red chilli powder; 1/2 teaspoon cumin powder; 1/2 teaspoon ginger, minced; 1/2 teaspoon garlic, minced; 1 teaspoon chili flakes; 1 teaspoon thick tamarind paste (you can use dry mango powder); coriander; to taste salt; Cooking oil for deep frying

Flavoratte Kitchen @zee_001

Kenya

Flaky and tasty kachori made with spiced greengrams stuffing.

#deepfriedsnack

Flaky and tasty kachori made with spiced greengrams stuffing.

#deepfriedsnack

Flavoratte Kitchen @zee_001

Kenya

Flaky and tasty kachori made with spiced greengrams stuffing.

#deepfriedsnack

Flaky and tasty kachori made with spiced greengrams stuffing.

Saved

Ingredients

14 servings

For the kachori dough
2 cupsall purpose flour
1/2 teaspoonsalt
1/4 cupoil
1/2 cupwater or add as required
For making kachori stuffing
1 cupgreen-grams, soaked and boiled
1/2 tablespoonoil
1/4 teaspoonturmeric powder
1/2 teaspoonred chilli powder
1/2 teaspooncumin powder
1/2 teaspoonginger, minced
1/2 teaspoongarlic, minced
1 teaspoonchili flakes
1 teaspoonthick tamarind paste (you can use dry mango powder)
coriander
to tastesalt
Cooking oil for deep frying

Saved

Steps

1

Making kachori dough
2

In a large bowl, put flour and salt and mix very well.
Add oil. Using your fingertips mix the oil with the flour for a few minutes till you get a breadcrumb-like texture in the mixture.
3

Add water in parts and knead the dough till soft.
Cover the dough with a moist muslin or kitchen towel and let it rest for 30 minutes.
4

MAKING GREEN-GRAMS STUFFING FOR KACHORI
5

Drain all the water from them green-grams and mash them.
6

On low heat, put a large pan and add oil.
Keeping the flame to the lowest flame, add all the spices and sauté.
Make sure that the spices do not burn.
7

Add the mashed greengrams.
On a low flame mix very well.
Saute with non-stop stirring for 3 to 4 minutes on low heat. Pour the stuffing in a tin and let it cool down.
8

Make small balls from the green-grams mixture. Spread some oil on your palms while making the balls. Keep aside.
9

Stuffing and making kachori
10

After 30 minutes, lightly knead the dough. Roll the dough into a log and cut the dough in equal portions.
11

Take a portion of the cut dough and flatten it with your fingers. Keep the edges thin while flattening. You can also use a rolling pin (belan) to flatten.
Place the green-grams stuffing ball on the dough.
12

Bring the edges of the dough together and join them at the center. Pinch of the excess dough.
13

Stuff and prepare all kachori this way. Keep them covered under a moist muslin or cotton cloth, so that they do not dry up.
14

Frying kachori
15

On low, put a frying pan with some cooking oil. When the oil is just hot enoug, fry the kachori.
When the base becomes light golden, then gently turn them over. The frying takes about 7 to 9 minutes. So one has to be patient.
16

Continue to fry on a low to low-medium flame until they are golden brown. Turn them often to get an even color.
17

Place kachori on kitchen paper towels so that excess oil is absorbed.
18

Fry all kachori this way.
19

Serve the kachori warm accompanied with some fried & salted green chilies, tamarind dates chutney and green chutney. You can also serve them with chili garlic chutney or curd.  ENJOY 🌹