Masala Kachori | How to make Masala Kachori

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ByAshfin Ali
Created on 18th Feb 2016
  • Masala Kachori, How to make Masala Kachori
Masala Kachoriby Ashfin Ali
  • Masala Kachori | How to make Masala Kachori (42 likes)

  • 0 reviews
    Rate It!
  • By Ashfin Ali
    Created on 18th Feb 2016

About Masala Kachori

It is deep fried in oil that gives it a beautiful golden colour. It tastes best when served hot.

Masala Kachori, a marvellous creation to spice up your day. Masala Kachori is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingMasala Kachori is just too tempting. This amazing recipe is provided by Ashfin Ali. Be it kids or adults, no one can get away from this delicious dish. How to make Masala Kachori is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Masala Kachoriby Ashfin Ali. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Masala Kachori is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time10mins
  • Cook Time25mins
  • Serves4People
Masala Kachori

Ingredients to make Masala Kachori

  • 2 cups maida
  • 2 tsp salt or to taste
  • 2 Tbsp ghee or oil
  • 2 tbsp curd
  • 1 cup besan
  • 1 Tbsp mint leaves- chopped
  • 1 Tbsp hara dhania - chopped
  • 1/2 tsp chilli powder
  • 1 tsp Ginger-garlic paste
  • 1 tsp green chilli paste
  • 1/2 tsp haldi powder
  • 1/2 tsp garam masala
  • 1 Tbsp lemon juice or to taste oil

How to make Masala Kachori

  1. Mix maida with 1 tsp salt, ghee and curd and knead to a stiff dough. Use some more curd if needed.
  2. In a saucepan heat 2 Tbsp oil and add ginger-garlic paste, haldi, green chilli paste, pudina, coriander leaves, garam masala, salt to taste and besan.
  3. Saute till all the liquid evaporates and the mixture collects together and fat separates.
  4. Take the pan off the heat add lemon juice and mix well. Then keep aside to cool.
  5. Break balls of dough to a desired size. Roll each ball into a round and then a flat disk about 1/8 inch thick.
  6. Pinch the edges, wet a bit and place some of the besan mixture in the center.
  7. Cover the mixture and pinch the dough to seal. Smooth it into a proper round and keep aside till ready to fry.
  8. To fry, heat the oil, and add the balls, lower the heat and fry till light brown. Serve hot.
My Tip: tastes best when served hot.

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