| Recommended By Chef
| 0:15 To Prep
| 0:20 To Cook
| 10 Servings
| Tips About Recipe
Refined flour 100 gms.
Rava (Semolina) 100 gms.
Baking soda ¼ tsp.
Ghee 2 tbsp.
Salt 1 tsp.
Water (to knead the dough)
Oil For frying
Split Green Gram (moong daal) 225 gms.
Ginger 1" piece
Coriander leaves 1 cup
Green chilies 5 nos.
Heeng ½ tsp.
Coriander-cumin powder ½ tsp.
Ghee 3 tbsp.
Raisins 50 gms.
Coconut ¼ cup.
Chili powder 1 ½ tsp.
Turmeric powder ¾ tsp.
Lime 2 nos.
Sugar 1 tsp.
Salt To taste
How to make Crispy Kachori
Wash the split green gram and soak overnight.
Scrape the skin off the ginger and grate.
Chop the green chilies and set aside.
Grate the coconut and set aside.
Sieve the refined flour and set aside.
For the filling :
Heat the ghee in a frying pan and add the split green gram and saute over medium to low heat until cooked.
Add the grated coconut, coriander leaves, green chillies, turmeric, chili powder and salt to taste.
Now mix in the heeng, ginger and cummin-coriander powder.
Stir and add the lime juice and sugar and cook for a few minutes longer making sure that he mixture is moist but not liquidy.
Adjust seasoning to taste, remove from the flame and add the raisins.
Set aside and start preparing the covering.
For the Covering :
Add salt to the sieved flour and rub in the ghee, add the rava and enough water to make stiff dough.
Keep the dough covered with a damp cloth for 45 minutes. Knead well and divide the dough into equal portions.
Roll each portion to make a puri and put some of the filling mixture
in the centre. Bring all the edges of the puri together and seal using little water.
Pinch the edges together.
Heat the oil until quite hot in a frying pan and deep-fry the kachoris on medium heat until golden brown.
Serve hot with imli or hara dhanya chutney.
If you live in the subcontinent, you must know about kachori. It is a famous snack eaten with a chana curry (tarkari), either at breakfast, brunch or in the evening. There are different types of kachori such as crispy kachori, daal kachori, vegetable or keema kachori. Crispy kachori is one with stiffness and crisp. KFoods.com presents the recipe of crispy kachori. Find the recipe, serve it to guests or to the family at iftar time.
kachori is the nicest snack i have ever eaten. I have made myself many snacks but kachori is always best. Everyone asks me when it comes to prepare kachori. I love to make crispy kachori , so why not to eat? I would also make it from your given recipe.
My one favorite recipe is crispy kachori which is very tasty. I have to enjoy many other foods that belong to iftar items category. I will pick the best dishes from this category and will make them one by one.
In fact, if a kachori is not crispy then it is not a good kachori. There always things must be added in the recipe that perform the crisp work and allow us to enjoy a fully delicious kachori to eat. I have been making several recipes mainly snacks and I am getting expert at preparing tasteful snacks that are liked by everyone who eats.
We all family enjoyed crispy kachories at naran where it was raining very frequently. I loved those kachories and simultaneously amazed that how they made that much crispy ? May be your recipe allows to make the same? Should I believe in it?
is it a very lengthy recipe? I see it has many stages to make and first we need to soak the lentil overnight and then doing other parts to complete it? Is it so? I am reading the recipe again and determining how time it would take to prepare it. Any ways! If made okay , may i send you a parcel of this katchori?