Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1/2 cup warm water
- 2 tablespoons ghee
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 2 tablespoons fennel seeds
- 2 tablespoons black pepper
- 2 tablespoons chili powder
- 2 tablespoons garam masala
- 2 tablespoons turmeric
- 2 tablespoons amchur powder
- 2 tablespoons dry mango powder
- 2 tablespoons sugar
- 2 tablespoons chopped mint leaves
- 2 tablespoons chopped coriander leaves
- 2 tablespoons chopped green chillies
- 2 tablespoons chopped ginger
- 2 tablespoons chopped garlic
- 2 tablespoons chopped onion
- 2 tablespoons chopped tomato
- 2 tablespoons chopped potatoes
- 2 tablespoons chopped cauliflower
- 2 tablespoons chopped carrots
- 2 tablespoons chopped peas
- 2 tablespoons chopped capsicum
- 2 tablespoons chopped paneer
- 2 tablespoons chopped cashew nuts
- 2 tablespoons chopped almonds
- 2 tablespoons chopped raisins
- 2 tablespoons chopped dates
- 2 tablespoons chopped apricots
- 2 tablespoons chopped walnuts
- 2 tablespoons chopped peanuts
Special Equipment Needed:
- Rolling pin
- Frying pan
- Baking tray
Step-by-Step Instructions:
1. In a large bowl, combine the flour, salt and oil.
2. Gradually add the warm water and mix until a soft dough is formed.
3. Knead the dough for 5 minutes until it is smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. Heat the ghee in a frying pan over medium heat.
6. Add the sesame seeds, poppy seeds, cumin seeds, coriander seeds, fennel seeds, black pepper, chili powder, garam masala, turmeric, amchur powder, dry mango powder, sugar, mint leaves, coriander leaves, green chillies, ginger, garlic, onion, tomato, potatoes, cauliflower, carrots, peas, capsicum, paneer, cashew nuts, almonds, raisins, dates, apricots, walnuts and peanuts.
7. Fry the mixture for 5 minutes until it is fragrant.
8. Remove the mixture from the heat and let it cool.
9. Divide the dough into 12 equal portions.
10. Roll each portion into a circle about 4 inches in diameter.
11. Place a spoonful of the filling in the center of each circle.
12. Fold the edges of the circle to form a half-moon shape.
13. Heat oil in a deep-frying pan over medium heat.
14. Fry the kachoris in batches until they are golden brown.
15. Remove the kachoris from the oil and drain on paper towels.
Time:
Preparation Time: 45 minutes
Cooking Time: 10 minutes
Temperature: 350°F/180°C
Serving Size: 12 kachoris
Nutritional Information:
Calories: 250
Fat: 15g
Carbohydrates: 24g
Protein: 5g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Ghee can be substituted with butter or vegetable oil.
- Poppy seeds can be substituted with sesame seeds or flaxseeds.
- Cumin seeds can be substituted with coriander seeds or fennel seeds.
- Coriander seeds can be substituted with cumin seeds or fennel seeds.
- Fennel seeds can be substituted with cumin seeds or coriander seeds.
- Black pepper can be substituted with white pepper or red pepper.
- Chili powder can be substituted with cayenne pepper or paprika.
- Garam masala can be substituted with curry powder or garam masala.
- Turmeric can be substituted with saffron or turmeric powder.
- Amchur powder can be substituted with lemon juice or lime juice.
- Dry mango powder can be substituted with tamarind paste or tomato paste.
- Sugar can be substituted with honey or maple syrup.
- Mint leaves can be substituted with basil leaves or oregano leaves.
- Coriander leaves can be substituted with parsley leaves or cilantro leaves.
- Green chillies can be substituted with jalapenos or red chillies.
- Ginger can be substituted with garlic or shallots.
- Garlic can be substituted with ginger or shallots.
- Onion can be substituted with shallots or leeks.
- Tomato can be substituted with tomato paste or tomato sauce.
- Potatoes can be substituted with sweet potatoes or squash.
- Cauliflower can be substituted with broccoli or cabbage.
- Carrots can be substituted with parsnips or turnips.
- Peas can be substituted with edamame or corn.
- Capsicum can be substituted with bell peppers or jalapenos.
- Paneer can be substituted with tofu or tempeh.
- Cashew nuts can be substituted with almonds or walnuts.
- Almonds can be substituted with cashew nuts or walnuts.
- Raisins can be substituted with dried cranberries or dried apricots.
- Dates can be substituted with figs or prunes.
- Apricots can be substituted with peaches or plums.
- Walnuts can be substituted with cashew nuts or almonds.
- Peanuts can be substituted with almonds or walnuts.
Variations:
- The filling can be varied according to preference.
- The dough can be flavoured with spices such as cardamom or cinnamon.
- The kachoris can be baked instead of fried.
Tips and Tricks:
- The dough should be kneaded until it is smooth and elastic.
- The filling should be cooked until it is fragrant.
- The kachoris should be fried in batches to ensure even cooking.
Storage Instructions:
The kachoris can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The kachoris can be reheated in the oven at 350°F/180°C for 5 minutes.
Presentation Ideas:
The kachoris can be served with chutney or raita.
Garnishes:
The kachoris can be garnished with chopped coriander leaves or chopped mint leaves.
Pairings:
The kachoris can be served with tea or coffee.
Suggested Side Dishes:
The kachoris can be served with a salad or a soup.
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
- If the filling is too dry, add a little more oil.
- If the filling is too wet, add a little more spices.
Food Safety Advice:
- The kachoris should be cooked until they are golden brown.
- The kachoris should be stored in an airtight container in the refrigerator.
- The kachoris should be reheated thoroughly before serving.
Food History:
Bakarkhani Kachori is a traditional Indian snack that is believed to have originated in the city of Lucknow in Uttar Pradesh. It is a popular street food in India and is usually served with chutney or raita.
Flavor Profiles:
Bakarkhani Kachori has a savory and spicy flavor with a hint of sweetness.
Serving Suggestions:
Bakarkhani Kachori can be served as an appetizer or as a snack.
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Region: Indian