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Crispy Kachori Ramadan Recipe 20120 Comments

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For Covering:

  • Refined flour 100 gms.
  • Rava (Semolina) 100 gms.
  • Baking soda ¼ tbsp.
  • Ghee 2 tbsp.
  • Salt 1 tbsp.
  • Water (to knead the dough)
  • Oil For frying

For Filling:

  • Split Green Gram (moong daal) 225 gms.
  • Ginger 1″ piece
  • Coriander leaves 1 cup
  • Green chilies 5 nos.
  • Heeng ½ tbsp.
  • Coriander-cumin powder ½ tbsp.
  • Ghee 3 tbsp.
  • Raisins 50 gms.
  • Coconut ¼ cup.
  • Chili powder 1 ½ tbsp.
  • Turmeric powder ¾ tbsp.
  • Lime 2 nos.
  • Sugar 1 tbsp.
  • Salt To taste
  • Preparation:
  • Wash the split green gram and soak overnight.
  • Grind crudely.
  • Scrape the skin off the ginger and grate.
  • Chop the green chilies and grate coconut separately and set aside.
  • Sieve the refined flour and set aside.
Crispy Kachori

Crispy Kachori

For the filling :

  1. Pour ghee into a pan and heat it. Add the split green gram and cook over medium to low heat until cooked.
  2. Add the grated coconut, coriander leaves, green chilies, turmeric, chili powder and salt to taste.
  3. Now make a mixture of heeng, ginger and cummin-coriander powder.
  4. Beat and add lime juice with sugar and cook for a few minutes longer making sure that the mixture is moist but not liquid.
  5. Adjust seasoning to taste, remove from the flame and add the raisins. Set aside and start preparing the covering.

For the Covering :

  1. Add salt to the sieved flour and rub in the ghee, add the rava and enough water to make solid dough.
  2. Cover the dough with a wet cloth for 45 minutes. Knead well and divide the dough into equal portions.
  3. Roll each portion to make a puri and put some of the mixture in the center to fill them.
  4. Bring all the edges of the puri together and seal them using little water.
  5. Pinch the edges together.
  6. Pour the oil into the frying pan and heat the oil.
  7. Fry the kachoris deep on medium heat till it gets brown.
  8. Serve hot with imli or hara dhanya chutney.
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