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Bottle gourd(lokki) khasta kachori

Sep-24-2017
Ekta Saboo
15 minutes
Prep Time
10 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Bottle gourd(lokki) khasta kachori RECIPE

My second post...Bottle gourd no body would like to eat happily .so I am trying to make some new .It is very yummy and take less time to make .

Recipe Tags

  • Veg
  • Easy
  • Diwali
  • Frying
  • Breakfast and Brunch

Ingredients Serving: 5

  1. For kachori masala:
  2. 1cup peel and greated bottle guard
  3. 2tbs gram flour
  4. 1/2tsp crushed coriander
  5. 1/4tsp Cummins seeds
  6. 1/2tsp red chilli powder
  7. 1/4tsp Turmeric powder
  8. 1/2tsp chat masala
  9. Pinch of Asafoetida (Hing)
  10. Salt to taste
  11. 1tbs oil
  12. For outer cover:-
  13. 1cup Maida flour
  14. 1+1/2tbs oil for moyan
  15. Water
  16. Salt to taste
  17. Oil for frying

Instructions

  1. Method of masala :-
  2. Take a khadai .
  3. Put some oil in it.
  4. Put asafoetida, Cummins seed, soaf,turmeric, red chilli powder.
  5. Now squeeze the bottle gourd tightly and put it.
  6. Stir for 3to 4min or till it becomes dry .
  7. Add gram flour .
  8. Cook for few min .
  9. At last add chat masala, Salt and gram masala. Mix it properly .
  10. let them cool
  11. Bottle gourd khasta kachori masala is ready .
  12. Method for covering :-
  13. Take a big bowel .
  14. Put Maida, oil and salt mix it will
  15. Make soft dough with help of water .
  16. Rest the dough for 5to7 min.
  17. How to make kachori :-
  18. Take a ball from Maida dough .
  19. Roll small puri.
  20. Stuff small ball of masala in it and cover it with the help of hands.
  21. Now press the roll with hands or roller (balan)and give the shape of kachori
  22. Take khadai put oil for frying .
  23. put kachori in medium hot oil and fry till it becomes golden brown.
  24. Khasta bottle gourd kachori is ready to serve with green chutney and red chutney

Reviews (1)  

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Manvi Chauhan
Sep-26-2017
Manvi Chauhan   Sep-26-2017

Such an easy recipe. Thanks for sharing this.

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