Green Kachori | How to make Green Kachori

Name: Green Kachori
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 people
Ingredients: For batter: Besan (gram) flour - 2 cups; Salt - to taste; Soda bicarb - 1/4 tsp; Roasted zeera powder - 2/3 tsp; Water - 1 cup; For filling : Potatoes - 4; Ginger paste - 1/2 tsp; Green chili paste - 1/2 tsp; Salt - to taste; Coriander leaves - few; Lemon - 1; Curry leaves - few; Turmeric powder - 1/2 tsp; Rai (mustard seeds) - 1/4 tsp; Oil - 2 tsp & to deep fry

By Salma Godil | 20th Jan 2016 |

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Green Kachoriby Salma Godil

Prep Time
10
mins
Cook Time
10
mins
Serves
4
People

53 saves

1 review

24 likes

About Green Kachori Recipe

Home-made kachoris with flavorful stuffing of potatoes seasoned with the few choicest ingredients.

Green Kachori is an authentic dish which is perfect to serve on all occasions. The Green Kachori is delicious and has an amazing aroma. Green Kachori by Salma Godil will help you to prepare the perfect Green Kachori in your kitchen at home. Green Kachori needs 10 minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Green Kachori. This makes it easy to learn how to make the delicious Green Kachori. In case you have any questions on how to make the Green 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 Salma Godil. Green Kachori will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Green Kachori

Ingredients to make Green Kachori

For batter: besan (gram) flour - 2 cups
salt - to taste
Soda bicarb - 1/4 tsp
Roasted zeera powder - 2/3 tsp
water - 1 cup
For filling : potatoes - 4
ginger paste - 1/2 tsp
Green chili paste - 1/2 tsp
salt - to taste
coriander leaves - few
lemon - 1
curry leaves - few
turmeric powder - 1/2 tsp
Rai (mustard seeds) - 1/4 tsp
oil - 2 tsp & to deep fry

How to make Green Kachori

For batter: Add all the ingredients to gram flour and make a thick batter and keep aside.
For filling: Boil potatoes and mash them. Then add ginger paste, chili paste, salt, coriander leaves and lemon juice and mix well.
Heat 2 tsp oil, when hot add mustard seeds, curry leaves and turmeric powder and add this to the potato mixture.
Mix well and shape into small balls applying a little oil on your palms to prevent potato mixture from sticking to your hands.
For kachoris: Heat oil in a kadhai, dip each ball in the batter and deep fry until golden brown.
Serve hot with green chutney or tomato ketchup.

My Tip:

Try to get the perfect blend of lemon, green chili and salt for the perfect taste.