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Ingredient
Spicy Coconut Kachori
Introduce
Chef :
Sabrina YasminSpicy Coconut Kachori
#goldenapron3
#week19
Kachori is a spicy snack, originating from the Indian Subcontinent. They are a very popular tea time snack of India, Pakistan and Bangladesh. There are a lot of variations of kachoris according to the stuffings are used like Moong dal kachori, pyaj (onion) kachori, Hing (asafetida) kachori which is very spicy and crispy. Even there is sweet kachori like Mawa kachori.
Ingredient
Food ration :
8 servings
2 cups
Maida/All-purpose flour
3 tablespoon
Vegetable shortening or Ghee
1 teaspoon
Sugar
to taste
Salt
1 teaspoon
Cumin seeds
1 teaspoon
Mustard seeds
1 handful
chopped Coriander leaves
1 teaspoon
vegetable oil
Cooking instructions
* Step 1
In a mixing bowl combine together flour,3 tablespoon of ghee/ vegetable shortening, sugar and salt.
* Step 2
Mix nicely until when you take some mixed flour in your hand and press, it will form a ball.
* Step 3
Add water in batches and knead to make a dough(little hard).Cover and keep aside for about half an hour.
* Step 4
For the stuffing heat one teaspoon of vegetable oil.Temper cumin and mustard seeds.
* Step 5
Add in grated coconut, stir well in medium heat.
* Step 6
Add in chopped green chillies, salt and chopped coriander leaves.
* Step 7
Saute for 4-5 minutes in low heat and remove from heat.
* Step 8
Crush 1/4th cup of roasted peanuts and add in to the coconut. Mix well.
* Step 9
Now take out the dough, divide into 8 equal portions.
* Step 10
Take a portion, make a cavity and stuff 2 tablespoon of coconut mixture. Press the stuffing with your fingers so that they won't come out.
* Step 11
Close the cavity to make a patty.
* Step 12
Roll to a thick puri and keep aside.
* Step 13
Roll all the kachois like this and spread to a dish.
* Step 14
Heat sufficient mustard oil in a yok/kadhai.
* Step 15
Reduce the heat and fry each kachori on each side in medium low heat until golden brown. One poori will take about 5 minutes to fry.
* Step 16
Spread the kachoris to kitchen towel to remove any excess oil.
* Step 17
Delicious crispy and spicy kachoris are now ready to enjoy.
* Step 18
Note: Frying kachori in low heat is very important to get the right texture.
You can use vegetable oil also to fry, but mustard oil helps to make the pooris nice golden colour.
Note: if there is a photo you can click to enlarge it
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