How to make kachori?!


Question:

How to make kachori?

south indian type


Answers:
Do you mean Kicharee?

1CupsSplit Mung dal (yellow)
2CupsWhite Basmati rice
1inchFresh ginger root
1smallhandful of cilantro leaves
2TBS.Ghee (clarified butter)
1/2tsp.Turmeric
1/2tsp.Coriander powder
1/2tsp.Cumin powder
1/2tsp.Whole cumin seeds
1/2tsp.Mustard seeds
1/2tsp.Salt (rock salt is best)
1pinchHing (also called Asafoetida)
5-7cupsWater (amount of water depends upon climate)

*Note: Can use Bragg’s Amino Acid for extra flavor after cooking is completed.
Also can be used as a replacement for salt.

Directions:
Wash dal and rice together until water runs clear. Heat a large sauce pan on medium heat then add ghee (clarified butter), next mustard seeds, tumeric, hing, whole cumin seeds, cumin powder, and coriander powder. Stir all together for a few minutes. Then add rice, dal and stir again. Now add the water, salt and bring to a boil. Cook for 10 minutes. Next turn heat down to low, cover, and continue cooking until both dal and rice becomes soft. The cilantro leaves can be added before serving.

6 medium potatoes, washed, boiled, peeled and mashed
1/2 fresh coconut, grated
5 green chilies, finely chopped
1 teaspoon arrowroot
1 lemon, juice of
1 pinch sugar (optional)
salt
oil, to fry


In a clean bowl, mix together the mashed potatoes, salt and arrowroot powder. The arrowroot powder is used as a binding agent and it helps by making the Kachori crisp.
Divide the mixture into 10 equal parts.
In another bowl, mix the coconut, chillies, lemon juice and sugar. Divide the mixture into 10 equal parts.
Flatten each portion of the mashed potato mixture with the palm of your hand.
Put the coconut filling in the centre.
Seal the Kachoris properly by extending the edges of the potato paste. Then, neatly round out the Kachori.
Heat oil in a wok on medium flame.
When its hot, add the Kachoris gently and deep-fry them until they are golden brown in colour.
Drain on clean kitchen paper towels.
Serve hot.

Sweet Kachori:

For filling
200 g khoya
50 g powdered milk
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
For cover
250 g plain flour
1 tablespoon cornflour
30 g ghee
For syrup
250 g sugar
1 cup water
1 pinch saffron
ghee (for deep frying)

1. Mix ingredients for filling.
2. The mixture should be soft and crumbly.
3. Mix ingredients for cover.
4. Using water knead to a pliable dough.
5. Cover with a wet cloth.
6. Keep aside Boil sugar and water adding a tbsp.
7. of milk to clear the syrup.
8. Boil till the syrup is slightly sticky between the fingers.
9. Strain.
10. Crush and add the saffron.
11. Keep aside.
12. Make 15-16 flattish balls of the mixture.
13. Divide dough also into 15-16 parts.
14. Roll one part into a puri, place one mixture ball in the centre.
15. Pull up all the sides to seal the mixture and press in centre.
16. Make 5-6 such kachoris, heat ghee and fry on low flame till light brown, turning once.
17. Repeat for remaining kachoris.
18. When slightly cool, make a hole in the centre of each (approx. 2cm. diameter).
19. Pour about half tbsp.
20. of syrup and roll kachori around to let the syrup spread.
21. Allow to stand for half hour before serving.
22. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required.




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