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Mangalorean Kachori stuffed with a spicy coconut filling. One of my favourite Sunday/Festival meals
Awesome gal u rock
I want it too
Mix maida, rawa and salt as per taste in a big bowl.
Pour hot oil on this and mix with a spoon.
Use as much water as required to make a tight dough for the kachoris and knead well for about 10 to 12 minutes.
Keep the dough aside, covered with a slightly damp cloth.
Grate 1/2 of a fresh coconut and transfer into another bowl.
Crush/muddle the finely chopped green chillies, coriander leaves and roasted jeera.
Add this mixture to the grated coconut.
Add the roasted besan and salt as per taste to the grated coconut mixture. Your filling is ready.
TO ASSEMBLE THE KACHORIS
Divide the dough into small portions and roll into balls.
Roll the balls into even sized pooris.
Place a teaspoon full of the spicy filling on one flattened poori.
Dip your fingers into a tiny bowl of water and wet the edges of this poori.
Place another poori on this one and firmly press the edges to seal.
Heat oil in a wok for frying till you are done assembling all the kachoris.
Make sure to keep all kachoris on a damp kitchen towel, covered with the same. This prevents them from drying out while you prepare the rest of the kachoris.
Deep fry on a medium flame, till golden brown and crispy.
Serve hot with tea/coffee.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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