Sprouts kachori

Name: Sprouts kachori
Total time: 1800 s
Yield: 8-9 servings
Cuisine: Indian
Ingredients: For The Dough; 1 cup plain flour (maida); 2 tsp melted ghee; 2 tsp corn flour; 1/2 tsp ajwain; to taste salt; For The Stuffing; 1 cup mixed sprouts, soaked overnight and drained; 2 tsp oil; 1/2 tsp cumin seeds; 1/2 tsp carom seeds; 1/2 tsp fennel seeds; 1/2 tsp sesame seeds; 1/2 tsp asafoetida; 1/2 tsp turmeric powder; 1/2 tsp chilli powder; 1/2 tsp ginger-green chilli paste; 2 tsp fennel powder; 2 tsp sugar; to taste salt; Other Ingredients; oil for deep-frying; For Serving; as needed imli ki chutney and sauce

Ashwini Shaha @cook2020

Bangalore

Sprouts kachori

Ashwini Shaha @cook2020

Saved

Ingredients

20-30 minuets

8-9 servings

For The Dough
1 cupplain flour (maida)
2 tspmelted ghee
2 tspcorn flour
1/2 tspajwain
to tastesalt
For The Stuffing
1 cupmixed sprouts, soaked overnight and drained
2 tspoil
1/2 tspcumin seeds
1/2 tspcarom seeds
1/2 tspfennel seeds
1/2 tspsesame seeds
1/2 tspasafoetida
1/2 tspturmeric powder
1/2 tspchilli powder
1/2 tspginger-green chilli paste
2 tspfennel powder
2 tspsugar
to tastesalt
Other Ingredients
oil for deep-frying
For Serving
as neededimli ki chutney and sauce

Saved

Steps

20-30 minuets

1

For the dough:
Combine all the ingredients in a bowl, add enough water and knead into soft dough using enough water.
Divide the dough into 8 to 9 small equal portions and roll out each into thin circle and keep aside
2

For the stuffing:
firstly, in a small blender take peas, ginger and chilli.
blend to coarse paste without. keep aside.
Heat the oil in a broad non-stick pan, add the cumin seeds, carom seeds, fennel seeds, sesame seeds, asafoetida and sauté on a medium flame for a few seconds.
3

When the seeds crackle, add the sprouts,turmeric powder, chilli powder, ginger-green chilli paste, fennel powder, sugar and salt and mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
4

Remove from the flame and cool slightly.
Divide the stuffing 8to 9 equal portions and keep aside.
5

How to proceed:
Place a dough circle on a flat dry surface and put a portion of the stuffing in the centre and seal the edges on top.
Give a round shape to each kachori by rolling between the palms.
Repeat the steps 1 and 2 to make more kachoris.
Heat the oil in a kadhai and deep-fry a few kachoris at a time on a slow flame till they turn crisp and golden brown in colour from all the sides.
Drain on an absorbent paper and serve hot
6

Enjoy Your sprouts kachori with sauce or chutney