Kachori is a spicy snack item mainly popular in parts of India and Pakistan. It consists of a shell made with flour and fillings of different kinds. Kachori recipes are mostly used for breakfast. They are also known ... More »
Potato balls stuffed with a savory mixture of coconut, chillies, ginger, sugar, nuts and raisins. This sweet and spicy Indian snack goes well on a rainy day and a hot cup of
To make crust:
Mix the flour, salt and oil.
Add the chilled water slowly, mixing with your fingers as you pour.
Do not knead the dough. The dough should be soft.
Cover the dough and let it sit for at least fifteen minutes.
To make filling:
..
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to ..
Khasta Kachori is a very popular Indian evening snack. Making kachoris requires a little skill and this video is a step by step guide to making them successfully. All the efforts towards making Khasta Kachori are worth because they are extremely delicious. ..
Give this Kachori and Bhaji recipe a try – one among the most appreciated traditional chat dishes served in India. An incredibly tasty and filling dish, serve kachori and bhaji as mid-day filler or during the tea-time, as light filler.
Kachori is a super dish from Indian cuisine and it is very popular in India. This dish is very easy to prepare and Kachori can be a treat to your taste buds. Watch how Bhavana prepares Kachori in this step by step
1. Sieve flour with salt.
2. Rub fat into flour.
3. Beat the curds with a little water and add to flour.
4. Add soda bicarbonate dissolved in a little water.
5. Make a smooth dough and keep aside.
6. Boil potatoes in jackets. Peel and cut into cubes.
7. Boil ..
1. Soak black gram overnight.
2. Crush next morning and remove skin.
3. Add crushed pepper, coriander and powdered masala.
4. Heat a little oil and fry gram mixture on a slow fire till cooked.
5. Add salt.
6. Make a dough with both flours and milk or curds. ..
1. Tie the dahi in a malmal cloth and let the water in it drain for two hours.
2. Crush the cucumber and squeeze with a cloth so that its extra water drains and it becomes dry.
3. Then add dahi, cinnamon powder, salt, jeera powder, mirchi powder to the ..
1. Sieve flour with salt.
2. Rub in fat.
3. Beat the curds with a little water and add to flour.
4. Add soda bicarbonate dissolved in a little water.
5. Make a smooth dough and keep aside.
6. Soak gram overnight.
7. Chop green chillies, ginger and coriander ..
1. Prepare soft dough first and keep aside.
2. Grind chana dal coarsely, adding very little water in a mixer. Add jeera powder, ginger-garlic paste, green chillies, garam masala and salt and let the mixer run for 3-5 minute as it will add some air to batter ..
Soak mung dal in water for six to eight hours.
Wash dal and drain thoroughly.
Grind to a fine paste.
Heat oil in a pan and fry chillies (cut into pieces), coriander seeds, and cumin seeds.
When they turn brown add asafoetida and dal.
Cook for 15 minutes, ..
GETTING READY
1 For the filling: In a bowl, soak the urad dal overnight.
2 Remove the husk by washing repeatedly with water.
3 In a grinder jar, put the dal and gring inely.
4 In a bowl, mix the grinded dal with salt, spices, and soda bicarbonate.
5 ..
Sift together salt, Soda-bicarb and flour.
Rub in fat.
Add enough water to make a soft dough (the dough should be stiffer than that for chapati).
Divide dough into 15 to 20 portions.
Make balls.
Cover with a damp cloth and set aside.
Soak dal in water for ..
1. Wash and soak gram overnight and grind it coarsely.
2. Chop ginger and coriander leaves; grate coconut.
3. Heat fat, add the gram and cook. Add grated coconut, coriander and cumin powder, asafoetida, ginger, coriander leaves, turmeric, chilli powder and ..
