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Photo of Hing ki kachori by Soma Mukherjee at BetterButter
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Hing ki kachori

Dec-08-2018
Soma Mukherjee
30 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Hing ki kachori RECIPE

Hing ki kachoris are made of urad dal stuffing.

Recipe Tags

  • Veg
  • Medium
  • Indian
  • Frying
  • Breakfast and Brunch

Ingredients Serving: 4

  1. For kachori dough maida 1 cup heaped + 1/4 cup whole wheet flour
  2. 4- 5 table spoon oil as moiyan for the dough
  3. salt 1/2 teaspoon and 1/2 teaspoon Sugar
  4. For the stuffing Urad dal soaked and semi grinded 1 cup
  5. 2 teaspoon oil for the stuffing
  6. hing or Asafortida 1 teaspoon
  7. ginger and green cilli paste 1 and 1/2 teaspoon
  8. Dry roast and grind 1/2 teaspoon fenal seeds and 1/4 teaspoon cumin seeds
  9. sugar 1/2 teaspoon
  10. salt as required
  11. oil for Deep frying

Instructions

  1. In a mixing bowl mix whole wheat flourand all purpose flour.
  2. Add salt and sugar and mix.
  3. Add oil for moiyan and mix well. Now add little little water at a time as required and make a dough.
  4. Knead it for few minutes. Then cover and keep it aside for15-20 minutes.
  5. Now for the stuffing heat 1 tablespoon oil , add 1 teaspoon hing or Asafortida.
  6. Add greencilli and ginger paste. Stir it and add the soakeked and ground urad dal to it and mix well.
  7. Add 1/2 teaspoon sugar and salt to taste. Mix well.
  8. Mix it until a nice fried smell appears. Sprinkle roasted fenal - cumin seeds powder. Mix again
  9. Remove from heat.
  10. Now devide the flour dough into equal small pieces .
  11. Take one by one small piece of dough and make small katori like shape. Put some urad dal stuffing in it.
  12. Close thr open sidr and make a ball of it.
  13. Roll it with a rolling pin carefully . Make flat round shapes like puris.
  14. Heat oil for deep frying.
  15. Deep fry kachois in super hot oil but slowly on low flame.
  16. Remove from oil add keep on kitchen tissues.
  17. Serve hot best with allor dum or dum aaloo.

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