Kachori | How to make Kachori

By Sujata Limbu  |  28th Dec 2015  |  
3.7 from 3 reviews Rate It!
  • Kachori, How to make Kachori
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    6

    People

2770

3

About Kachori Recipe

The famous kachori is a tasty delight that has a spice mixture filling.

Kachori

Ingredients to make Kachori

  • 220 grams flour
  • 110 grams besan
  • 2 tablespoon yogurt
  • 2 tablespoon ghee
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon garam masala powder
  • 2-3 green chillies, smashed
  • 5-6 strands of coriander leaves, finely chopped
  • A bunch of mint leaves, finely chopped
  • 1 tablespoon lemon juice, freshly squeezed
  • salt to taste

How to make Kachori

  1. Take a bowl, put in the flour along with ghee, curd and 1 teaspoon of salt. Knead this well and make a stiff dough, then store aside.
  2. Heat a little oil in a pan, once the oil is hot put in the ginger-garlic paste along with green chilli paste, turmeric and chilli powder, mint-coriander leaves, garam masala powder,besan and salt according to taste. Saute and cook.
  3. Then take the pan off the heat, pour in the lemon juice and mix it well. Keep aside to let this mixture cool down.
  4. In the meantime, make ball shapes of the dough. Note to make each dough ball into a round and flat disk about 1/8 inch thick.
  5. Place a tablespoon and half of this mixture in the center of the flat dough and pinch the edges with wet fingers.
  6. Cover this mixture and pinch the edges of the dough to seal. Follow this process with the rest of the dough balls and keep aside in a plate.
  7. Heat oil as required to fry in a kadhai, once the oil is hot put in the kachoris and fry in batches till they turn light brown in colour.
  8. Serve hot with a topping of mint chutney.

Reviews for Kachori (3)

Jayshree Patela year ago

:ok_hand::ok_hand::ok_hand:
Reply

Manju Kashyapa year ago

Nice recipe
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Laxman Singha year ago

Kya ye vedio m h
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