Friday 26 July 2013



For dough 2cups refined flour (maida)
1/2 cup refined oil
1 tbsp semolina (sooji)
1/2 tsp carom seeds (ajwain)

For filling  
2 medium sized onions finely chopped
4 medium sized boiled potatoes 
1 tsp cumin seeds
1 pinch asafoetida (hing) 
1 tsp coriander powder
1 tsp sabzi masala or garam masala
1/2 tsp sounf powder
1/4 tsp degi mirch
1 deseeded green chili
2 tbsp chopped coriander leaves
1 tsp kaju tukra
1 tsp raisins
1/2 tsp sugar
salt to taste
oil for frying

1.Heat one and a half tablespoons of oil in a kadai. Add cumin seeds and asafoetida. 
2.When the cumin seeds begin to change colour, add chopped onions, salt and continue to saute.
3. When onions are lightly browned add  green chilies ,all the spices and sugar. Mix and sauté for a minute,now add mashed boiled potatoes and cook for 5 minutes. 
4. Add kaju tukra and raisins. Remove from heat. Set aside to cool. Add chopped coriander leaves to it and mix.
5 Take refined flour in a bowl. Add the remaining oil,semolina.carom seeds and salt. Add sufficient water and knead into a soft dough. Cover with a moist cloth and rest for fifteen minutes.
6 Divide the dough into twelve equal portions. Apply a little oil and roll out into small puris.. Divide the filling into twelve equal portions.
7. Place one portion in the centre of the puri, gather the edges and seal. Press gently and pat with hands to flatten the kachori a bit, keeping the sides thin.Similarly prepare other kachoris.
8. Heat sufficient oil in a kadai till hot. Deep-fry the kachoris 1n low to medium hot oil till golden brown in color. Drain on an absorbent paper and serve hot .

Share This!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...