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Khasta Kachori
Khasta Kachori
Ingredients
4 cup maida flour
1 cup wheat flour
1 cup rawa four
1 cup besan flour
salt to taste...
1 tsp baking soda
1/2 cup whole dhania
1/4 cup vegetable oil
For syrup:
1/4 cup black pepper
1 cup variyari
1/2 cup jira
2 tsp red chilli
1 tsp garlic paste
1 tsp ginger paste
Method
Mix ingredients for filling. The mixture should be soft and crumbly.
Mix ingredients for
cover. Using water knead to a pliable dough.
Cover with a wet cloth. Keep aside. Boil sugar and water adding
a tbsp. of milk to clear
the syrup.
Boil till the syrup is slightly sticky between the fingers. Strain.
Crush and add the saffron.
Keep aside.
Make 15 to 16 flattish balls of the mixture. Divide dough also into
15 to 16 parts. Roll one
part into a puri, place one mixture ball in the centre.
Pull up all the sides to seal the mixture and press in centre. Make
5 to 6 such kachoris,
heat ghee and fry on low flame till light brown, turning once.
Repeat for remaining kachoris. When slightly cool, make a hole in
the centre of each
(approx. 2cm. diameter).
Pour about half tbsp. of syrup and roll kachori around to let the
syrup spread. Allow to
stand for half hour before serving.
Note:
The unsweetened kachoris may be stored without refrigeration for
one week and
sweetened as required .
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