Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup ghee
- 1/2 teaspoon salt
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon garam masala
- 1/4 cup water
- 1 cup boondi
- Oil for frying
Special equipment needed:
- Rolling pin
- Mixing bowl
- Frying pan
Step-by-step instructions:
1. In a mixing bowl, add all-purpose flour, ghee, salt, cumin seeds, fennel seeds, coriander seeds, turmeric powder, red chili powder, and garam masala. Mix well.
2. Add water gradually and knead the dough until it becomes smooth and soft. Cover the dough and let it rest for 20 minutes.
3. In a separate bowl, soak boondi in water for 5 minutes. Drain the water and keep the boondi aside.
4. Divide the dough into small equal-sized balls.
5. Roll out each ball into a small circle. Place a spoonful of boondi in the center of the circle.
6. Bring the edges of the circle together and seal them. Flatten the ball slightly.
7. Heat oil in a frying pan over medium heat.
8. Fry the kachoris until they turn golden brown and crispy.
9. Remove the kachoris from the oil and place them on a paper towel to remove excess oil.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for frying
Serving size:
Makes 10 kachoris
Nutritional information:
Calories per serving: 250
Fat: 15g
Carbohydrates: 25g
Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Clarified butter can be used instead of ghee.
- Any other spice can be added or substituted as per taste.
Variations:
- The boondi can be replaced with other fillings such as mashed potatoes, peas, or lentils.
- The kachoris can be made smaller or larger as per preference.
Tips and tricks:
- Make sure the dough is soft and smooth to get crispy kachoris.
- Do not overfill the kachoris as they may break while frying.
- Fry the kachoris on medium heat to ensure they cook evenly.
Storage instructions:
The kachoris can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the kachoris in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the kachoris on a platter with chutney or yogurt dip.
Garnishes:
Garnish the kachoris with chopped cilantro or mint leaves.
Pairings:
Boondi kachori pairs well with masala chai or lassi.
Suggested side dishes:
Serve with a side of salad or raita.
Troubleshooting advice:
- If the kachoris break while frying, try sealing the edges more tightly.
- If the kachoris turn out too hard, try adding more water to the dough.
Food safety advice:
- Make sure the oil is heated to the correct temperature before frying.
- Use fresh ingredients to avoid any foodborne illnesses.
Food history:
Boondi kachori is a popular snack in North India and is believed to have originated in Rajasthan.
Flavor profiles:
Boondi kachori has a crispy exterior and a savory filling with a blend of spices.
Serving suggestions:
Serve the kachoris as a snack or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian