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Punjabi Kachori

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Ingredients
  Flour 250 Gram
  Salt 1⁄2 Teaspoon
  Lukewarm water 1 Cup (16 tbs)
  Ghee 60 Gram (For The Flour)
  Curd 3 Teaspoon
  Ghee 2 Cup (32 tbs) (For Deep Frying)
  Sooji 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Udad dal 120 Gram (Split)
  Ground coriander 2 Teaspoon
  Soda bicarbonate 1⁄4 Teaspoon
  Red chili powder 1⁄4 Teaspoon
  Black cumin 1 1⁄2 Teaspoon (Seeds)
Directions

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 Beat until smooth.
6 Mix in semolina.

MAKING
7 In a bowl, sift the flour.
8 Mix in ghee, salt, water, curd and knead until smooth.
9 Prepare 16 even sized balls from the dough.
10 Press each in the centre.
11 Place a little of the filling and close it.
12 Press the sides with the palm of the hand.
13 Gently press a little from the centre.
14 In a deep pan, heat the ghee.
15 Remove from the heat.
16 Carefully put a kachori in it and leave it for two minutes.
17 Gently press with a slotted spoon until it comes up.
18 Fry it on medium heat until light brown.

SERVING
19 Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Punjabi
Course: 
Snack
Method: 
Fried
Restriction: 
Vegetarian
Cook Time: 
45 Minutes
Servings: 
6

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