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Kachori

Kachori is a class of Indian snack famous in various regions of North India, specially Rajasthan,Gujarat and Uttar Pradesh. Kachori is basically deep fried wheat dough bread filled with variety of vegetables most commonly potato and peas. Lentils and pulses are also used as filling in many forms of kachoris.

Kachoris are of many types depending on the type of filling used. Dal kachori, khasta kachori, aalo kachori, upwas kachori, pyaz kachori are someof the common ones. Shapes and sizes of kachori's along with the filling also differ from state to state. In Rajasthan and Gujarat, kachori is usually a round flattened ball made of fine flour(maida) filled with a stuffing of moong or urad dal with a myriad of spices. In Uttar Pradesh, it is of the shape of a flattened ball stuffed with potatoes and peas, wrapped in wheat dough and deep fried.

Kachori is also eaten during the religious festivals for breaking the fast. Kottu Ka Atta (black flour) may be used to make kachoris during the fasting day. A special kachori called sweet upwas (fast) kachori, made with potato and coconut is very common during the fesivals of shiv ratri, ram navami, etc.

For making the famous Dal Khasta Kachori the ingredients needed are:

1 cup of skinless dried black beans (urad), 4 cups maida, 1 green chili, 1/2tsp of common salt, cooking oil for deep frying, 1tbsp of anise seeds, 1tsp coriander seeds, 1tsp cumin seeds, red chili powder according to taste, 1/3th tsp of asafoetida powder.

Soak the black beans in water overnight then rinse and drain them next day. With the flour, make soft dough. Let the dough stand for 30 minutes. Grind the drained beans, chili powder, salt and spices to make stuffing for the kachori. Diivide the stuffing into a number of portions depending o the no of kachori's you would like to prepare. Divide the dough into the same no. of portions as the stuffing. Rub some oil over each portion of dough, flatten and roll each into round shapes. Place one portion of stuffing in each piece and roll all of these into balls. Flatten these balls. Heat some oil in a deep frying pan and drop the rolled kachori balls into the hot oil. Make sure that oil is smeared all over the surface so that it swells up. Cook the kachoris until golden brown. Serve the dal khasta kachori hot with tamarind or mint-coriander chutney.

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Dal moth is a spicy and crispy snack made from gram flour, asafoetida, turmeric powder, chili powder, moong, sugar, amchur, oil and salt. Its delicious and is popular as an anytime snack or serves as a very good tea snack. [See Recipe]

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