Kachori Chaat

Name: Kachori Chaat
Total time: 900 s
Yield: 2 serve
Cuisine: Indian
Ingredients: 1 cup Refined Flour; 1/4 teaspoon Yogurt; 1/4 teaspoon Salt; 1 pinch Soda bicarbonate; 2 tablespoons Pure ghee; 1/2 cup Green peas shelled crushed; 1/2 tbsp Oil; 1 pinch Asafoetida; 1/4 teaspoon Cumin seeds; 1/2 inch Ginger chopped; 2 Green chillies chopped; As required Salt to taste; 1/4 teaspoon Garam masala powder; 2 tablespoons Coconut scraped; 2 tablespoons Roasted peanuts crushed; 2 cups Yogurt Whisked and chilled; 1 teaspoon Red chilli powder; 2 teaspoons Roasted cumin powder; 4 teaspoons Green chutney; 4 teaspoons Sweet date and tamarind chutney

Sarita Srivastava @cook_26934677

Ranchi

#choosetocook
#cookpad
#kachori
#myfavouriterecipe

Sarita Srivastava @cook_26934677

Ranchi

#choosetocook
#cookpad
#kachori
#myfavouriterecipe

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Ingredients

15 minutes

2 serve

1 cupRefined Flour
1/4 teaspoonYogurt
1/4 teaspoonSalt
1 pinchSoda bicarbonate
2 tablespoonsPure ghee
for filling
1/2 cupGreen peas shelled crushed
1/2 tbspOil
1 pinchAsafoetida
1/4 teaspoonCumin seeds
1/2 inchGinger chopped
2Green chillies chopped
As requiredSalt to taste
1/4 teaspoonGaram masala powder
2 tablespoonsCoconut scraped
2 tablespoonsRoasted peanuts crushed
For Topping
2 cupsYogurt Whisked and chilled
1 teaspoonRed chilli powder
2 teaspoonsRoasted cumin powder
4 teaspoonsGreen chutney
4 teaspoonsSweet date and tamarind chutney

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Steps

15 minutes

1

Mix refined flour, carom seeds, salt, soda bicarbonate and pure ghee in a bowl. Add cold water as required to knead into a stiff dough.
Heat oil in a pan. Add asafoetida and cumin seeds. When the cumin seeds begin to change colour, add ginger, green chillies, green peas and salt. Mix and cook for two to three minutes. Take off the heat and add garam masala powder. Mix and set aside to cool.
2

When cool add coconut and peanuts and mix. Divide the dough into eight equal portions. Roll each portion and press to make round puris. Stuff each puri with the stuffing and further shape into a kachori.Heat sufficient oil in a kadai and deep-fry the kachoris in medium hot oil till crisp and golden. Drain and place them on an absorbent paper. To serve lightly crush two to three kachoris and place them in each serving bowl.
3

Pour some yogurt over it, sprinkle red chilli powder and cumin powder, drizzle both the chutneys and serve immediately.