Mini Dry Masala Kachori

Name: Mini Dry Masala Kachori
Total time: 1800 s
Yield: 12 kachoris
Cuisine: Indian
Ingredients: 1 bowl all-purpose flour (maida); as per taste Salt; 2 Tbsp spoon cooking oil for moyan; as required Lukewarm water; 1/2 bowl Gram flour; 1 tbsp cooking oil; as per taste Salt; 1/4 tsp each of coriander, cumin and fennel seeds; 1/8 tsp asafoetida; 1/4 tsp red chilli powder; 1/4 tsp mango powder; 1/4 tsp pav bhaji masala; 1 tsp ginger, garlic and green chilli paste; as required Cooking Oil for deep frying kachoris

Aruna Thapar @Arunathapar27

New Delhi

#boxweek13
#Maida
#Rain21
#Mini besan Kachori with dry masala fillings brings out a crispy crunchy flavour. It can be stored for 1 months in airtight container at room temperature.

Aruna Thapar @Arunathapar27

New Delhi

#boxweek13
#Maida
#Rain21
#Mini besan Kachori with dry masala fillings brings out a crispy crunchy flavour. It can be stored for 1 months in airtight container at room temperature.

Saved

Ingredients

30 minutes

12 kachoris

For making dough :
1 bowlall-purpose flour (maida)
as per tasteSalt
2 Tbspspoon cooking oil for moyan
as requiredLukewarm water
For stuffing :
1/2 bowlGram flour
1 tbsp cooking oil
as per tasteSalt
1/4 tspeach of coriander, cumin and fennel seeds
1/8 tspasafoetida
1/4 tspred chilli powder
1/4 tspmango powder
1/4 tsppav bhaji masala
1 tspginger, garlic and green chilli paste
Other :
as required Cooking Oil for deep frying kachoris

Saved

Steps

30 minutes

1

Add maida in a mixing bowl. Add salt and cooking Oil for moyan and mix it with hands and try to bind it in palms. Add a little cooking Oil if needed. Now make a dough by adding lukewarm water. Keep aside for 15 minutes covered.
2

In a separate pan dry roast gram flour till its colour changes and a fragrance of roasted besan comes. Keep it aside.
3

Heat cooking oil in a separate wok. Add coriander, cumin and fennel seeds and saute for 1 minute. Add ginger and garlic paste and saute for 1 minute. Add dry roasted gram flour and all dry masale ingredients and stir fry for 2 minutes. Keep stirring continuously. Keep it aside for cooling.
4

Now knead the dough thoroughly again for 1 minute. Divide it in equal shape portions and make balls.
5

Make a disc of each ball and fill 1 tb spoon stuffing in it and cover it by folding edges to the centre. Make a round ball.
6

Like wise make all the kachoris.
7

Heat cooking oil in a wok and deep fry all kachoris till golden brown colour.
8

Remove it in a serving bowl. These kachoris can be kept for 1 month in airtight container at room temperature.