Name: Rose Kachoris recipe by Zeenath Fathima at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: All purpose flour 2 cups; Salt to taste; Cumin seeds 1 tsp; Warm milk 3/4th - 1 cup; FOR THE GRAM FLOUR FILLING; Gram flour 1 cup; Salt 1 tsp; Asafoetida 1/8 th tsp; Roasted cumin powder 1 tsp; Crushed coriander seeds 1 tbsp; Garam masala 1 tsp; Oil 2-3 tbsp; Coriander leaves finely chopped a handful; Dry mango powder 1 tsp; Oil for frying 2 cups

ABOUT Rose Kachoris RECIPE

Absolutely easy peasy innovative idea by me. It takes much less efforts and thus a lot of time is saved in making these. These are not only gorgeous but also tastes equally yum. Enjoy these little beauties at tea-time or in a kitty party or family get togethers during the weekends, you will just love them. You can follow my video on this for a better understanding of the same. Happy Frying !!!!!!!!!

Ingredients Serving: 6

All purpose flour 2 cups
Salt to taste
Cumin seeds 1 tsp
Warm milk 3/4th - 1 cup
FOR THE GRAM FLOUR FILLING; Gram flour 1 cup
Salt 1 tsp
Asafoetida 1/8 th tsp
Roasted cumin powder 1 tsp
Crushed coriander seeds 1 tbsp
Garam masala 1 tsp
Oil 2-3 tbsp
Coriander leaves finely chopped a handful
Dry mango powder 1 tsp
Oil for frying 2 cups

Instructions

Knead a smooth dough using all the ingredients listed under it.
Keep aside for 10 minutes.
In a pan, heat oil and add asafoetida and coriander seeds.
Then add rest of the spices including the gram flour.
Roast all that well for about 5 to 6 minutes on low flame.
Finally add the coriander leaves and saute until dry.
Cool the mixture and use as desired.
Store in airtight containers. It stays good upto a month in the refrigerator.
Now divide the dough into golf sized balls.
Roll each into a small disc and keep aside.
Now take almost 10 discs and cut into halves.
After that, arrange them in a line, the ends overlapping with each other.
In this way you get two separate overlapped halves that are used as petals.
Take one whole disc and place a tablespoon of the besan filling on it.
Gather the edges and shape it into a potli next.
Now place this stuffed potli on the overlapped halves in the centre and roll in one direction.
Thus, a rose shaped kachori is formed.
Deep fry them in hot oil on a low to medium high heat until golden brown and crisp.
Similarly follow the same procedure to make the rest. Serve them hot with khatti meethi chutney.

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