Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tbsp semolina
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1/2 cup water
- 1 cup chashni (sugar syrup)
- 1/2 cup grated coconut
- 1/4 cup chopped cashews
- 1/4 cup raisins
- 1/4 tsp cardamom powder
- Oil for frying
Special Equipment Needed:
- Rolling pin
- Deep frying pan
- Slotted spoon
Step-by-Step Instructions:
1. In a mixing bowl, combine the flour, semolina, salt, and vegetable oil. Mix well.
2. Gradually add water and knead the dough until it becomes smooth and elastic.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. In a separate bowl, mix the chashni, grated coconut, chopped cashews, raisins, and cardamom powder. Set aside.
5. Divide the dough into small balls and roll each ball into a small circle.
6. Place a spoonful of the chashni mixture in the center of the circle.
7. Fold the edges of the circle to cover the filling and shape it into a ball.
8. Flatten the ball slightly and roll it out into a small disc.
9. Heat oil in a deep frying pan over medium heat.
10. Gently slide the kachori into the hot oil and fry until golden brown on both sides.
11. Remove the kachori from the oil with a slotted spoon and place them on a paper towel to drain excess oil.
12. Serve hot with chutney or pickle.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for frying
Serving size:
Makes 10-12 kachoris
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 32g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Almonds or pistachios can be used instead of cashews.
- Dried cranberries or chopped dates can be used instead of raisins.
Variations:
- Add a pinch of saffron to the chashni mixture for a unique flavor.
- Add a teaspoon of fennel seeds to the dough for a slightly sweet and aromatic taste.
Tips and Tricks:
- Make sure the dough is well-kneaded to avoid cracks while rolling.
- Do not overstuff the kachoris as it can cause them to burst while frying.
- Fry the kachoris on medium heat to ensure they are cooked evenly.
Storage Instructions:
Store the kachoris in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the kachoris in a preheated oven at 350°F for 5-7 minutes.
Presentation Ideas:
Serve the kachoris on a platter with a sprinkle of powdered sugar and chopped nuts.
Garnishes:
Sprinkle powdered sugar and chopped nuts on top of the kachoris.
Pairings:
Serve the kachoris with mint chutney or tamarind chutney.
Suggested Side Dishes:
Serve the kachoris with a side of yogurt or raita.
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the kachoris burst while frying, reduce the amount of filling.
Food Safety Advice:
- Make sure the oil is hot enough before frying to avoid undercooked kachoris.
- Use clean utensils and hands while preparing the dough and filling.
Food History:
Kachori is a popular Indian snack that originated in Rajasthan. It is made with a variety of fillings and is often served with chutney or pickle.
Flavor Profiles:
The Chashni-Stuffed Kachori has a sweet and nutty flavor with a hint of cardamom.
Serving Suggestions:
Serve the Chashni-Stuffed Kachori as a snack or appetizer.
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Region: Indian