Rose Kachoris

Name: Rose Kachoris
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups All purpose Flour or Maida; 1/2 tsp Salt; 1 tsp Cumin seeds; 1/4 tsp Black Seeds or Kalonji; 1 tbsp Oil; 1/4 cup Milk; Water as required; FOR THE STUFFING-; 1 cup Gram Flour or Besan; 1 tsp Cumin Seeds partially crushed; 1 tsp Fennel Seeds partially crushed; 1 tsp Coriander Seeds partially crushed; 1 tsp Salt; 1 tbsp Dry Mango powder or Amchur; 1 tsp Ginger grated; 1/4 cup Coriander Leaves finely chopped; 1 tbsp Red chilli powder; 2 tbsp Ghee or Oil

ZMA @zesty5

#ldcravings1
Absolutely easy peasy innovative idea by me. It takes a little bit of your efforts but then it's all worth in the end. Beautiful looking floral Kachoris are a treat to the eyes as well apart from the tastebuds ofcourse. These are not only gorgeous but also tastes equally yum. Enjoy these little beauties at tea-time or family get togethers during the weekends, you will just love them. The filling can be Veg or Non Veg depending upon your family's choice and liking. Chicken, Mutton Mince etc can be used by all Non Vegetarian friends here. Soyabean Kheema can be used as the stuffing by my Vegetarian friends.
Happy Frying !

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Ingredients

30 minutes

4 servings

2 cupsAll purpose Flour or Maida
1/2 tspSalt
1 tspCumin seeds
1/4 tspBlack Seeds or Kalonji
1 tbspOil
1/4 cupMilk
Water as required
FOR THE STUFFING-
1 cupGram Flour or Besan
1 tspCumin Seeds partially crushed
1 tspFennel Seeds partially crushed
1 tspCoriander Seeds partially crushed
1 tspSalt
1 tbspDry Mango powder or Amchur
1 tspGinger grated
1/4 cupCoriander Leaves finely chopped
1 tbspRed chilli powder
2 tbspGhee or Oil

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Steps

30 minutes

1

Knead a smooth dough using all the ingredients listed under it. Keep aside for 10 minutes.
2

In a pan, heat oil and add Asafoetida and Coriander seeds. Then add rest of the spices including the Gram Flour. Roast all that well for about 5 to 6 minutes on low flame. You can use Ghee for a lovely aroma and flavour.
3

Finally add the Coriander Leaves and saute until dry. Cool the mixture and use as desired. Store in airtight containers. It stays good upto a month in the refrigerator.
4

Now divide the dough into golf sized balls. Roll each into a small disc and keep aside. Now take almost 10 discs and cut into halves. After that, arrange them in a line, the ends overlapping with each other. In this way you get two separate overlapped halves that are used as petals.
5

Take one whole disc and place a tablespoon of the besan filling on it. Gather the edges and shape it into a potli next. Now place this stuffed potli on the overlapped halves in the centre and roll in one direction. Thus, a rose shaped kachori is formed. Deep fry them in hot oil on a low to medium high heat until golden brown and crisp. Similarly follow the same procedure to make the rest. Serve them hot with khatti meethi chutney.

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Cooksnaps

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ZMA @zesty5

on April 29, 2020 18:14

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.