Masala Kachori | How to make Masala Kachori

By Ashfin Ali  |  18th Feb 2016  |  
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  • Masala Kachori, How to make Masala Kachori
Masala Kachoriby Ashfin Ali
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

84

0





About Masala Kachori

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

Masala Kachori is an authentic dish which is perfect to serve on all occasions. The Masala Kachori is delicious and has an amazing aroma. Masala Kachori by Ashfin Ali will help you to prepare the perfect Masala Kachori in your kitchen at home. Masala Kachori needs 10 minutes for the preparation and 25 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Masala Kachori. This makes it easy to learn how to make the delicious Masala Kachori. In case you have any questions on how to make the Masala Kachori you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Ashfin Ali. Masala Kachori will surely satisfy the taste buds of your guests and you will get compliments from your guests.

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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