AAM KI BEDAI KACHORI | How to make AAM KI BEDAI KACHORI

By Archana Bhargava  |  7th Jun 2016  |  
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  • AAM KI BEDAI KACHORI, How to make AAM KI BEDAI KACHORI
AAM KI BEDAI KACHORIby Archana Bhargava
  • Prep Time

    7

    1 /4Hours
  • Cook Time

    30

    mins
  • Serves

    5

    People

41

0





About AAM KI BEDAI KACHORI Recipe

Bedai kachori is a famous dish of UP , it is usually made from the stuffing of dal , here i have mixed the mango puree in the stuffing as well as in the dough

AAM KI BEDAI KACHORI

Ingredients to make AAM KI BEDAI KACHORI

  • For the Dough
  • 2 cups of whole wheat atta
  • 1/4 cup sooji
  • salt to taste
  • 2 tbsp oil for moyan
  • 1/2 cup mango puree , just grind
  • The ripe mangoes in a mixer grinder
  • Pinch of haldi
  • Some water if required
  • For the stuffing
  • 1 cup safed urad dal , soaked for at
  • least 6 hours and then grind into
  • a dardara paste
  • 1 tbsp greenchillies ginger paste
  • 1 tsp red chilly powder
  • 1 tsp crushed coriander seeds
  • 1/2 tsp amchur powder
  • Pinch of haldi
  • 1/4 tsp heeng
  • 1/2 tsp saunf powder
  • Pinch of garam masala
  • 1/4 cup mango puree
  • salt to taste
  • 2 tbsp oil
  • Take oil for deep frying

How to make AAM KI BEDAI KACHORI

  1. For the dough :
  2. Take a mixing bowl and put together atta, sooji, oil, haldi and salt , mix nicely.
  3. Then add mango puree and knead into a medium tight dough. Add little water if required
  4. The dough should be of smooth texture , leave it for half an hour. Then again punch it with the greased hand and make it into smooth texture
  5. For the stuffing :
  6. Heat oil in a pan and put heeng. Then greenchillies ginger paste. Mix well, then add urad dal paste
  7. Cook on low heat stirring occasionally, until all the moiture evaporates.
  8. Then add mango puree. Cook further, until the moisture.
  9. Now add red chilly powder, crushed coriander seeds, haldi, salt, amchur powder, garam masala, saunf powder and mix well.
  10. The stuffing is ready. It should not be very dry, when you make ball, it should be made easily.
  11. FOR MAKING THE KACHORIS
  12. Heat oil for deep frying. First on high , then make it medium.
  13. Make equal size balls from the dough. In the same way make small balls from the stuffing
  14. Spread the dough ball in your palm like a katori. Place the stuffing ball in the center and seal it properly.
  15. Now roll it with light hands evenly and slide the rolled out kachori in the hot oil , one by one
  16. Fry on medium heat Until becomes light brown and crispy. Fry 3-4 kachoris at a time
  17. You can serve these with aloo ki sabji, chutney or achaar or masala curd

My Tip:

Take fresh ripe mangoes , don't take over ripe one . Always deep fry in small batches , so that the temperature remain maintained and kachoris can also fry properly and nicely .

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