Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup semolina
- 1/4 cup ghee
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup crumbled paneer
- 1/4 cup hung curd
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp red chili powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Rolling pin
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, add all-purpose flour, semolina, ghee, salt, and baking powder. Mix well.
2. Add water little by little and knead the dough until it becomes smooth and soft.
3. Cover the dough and let it rest for 30 minutes.
4. In another mixing bowl, add crumbled paneer, hung curd, cumin powder, coriander powder, red chili powder, and salt. Mix well.
5. Divide the dough into small balls and roll them into small circles.
6. Add a spoonful of the paneer mixture in the center of the circle and fold it into a ball.
7. Roll the ball into a flat circle.
8. Heat oil in a deep frying pan and fry the kachoris until they turn golden brown.
9. Take them out on a paper towel to remove excess oil.
10. Serve the kachoris with chilled hung curd and garnish with chopped coriander leaves.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Oil for frying: 350°F
Serving size:
This recipe makes 8-10 kachoris.
Nutritional information:
Calories per serving: 150
Total fat: 8g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 120mg
Total carbohydrates: 16g
Dietary fiber: 1g
Sugar: 1g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Cottage cheese can be used instead of paneer.
- Greek yogurt can be used instead of hung curd.
Variations:
- Instead of paneer, mashed potatoes or boiled green peas can be used.
- The kachoris can be stuffed with a mixture of boiled and mashed lentils and spices.
- The kachoris can be made with a spicy filling of minced meat.
Tips and tricks:
- Make sure the dough is soft and smooth to get crispy kachoris.
- Do not overfill the kachoris, or they might break while frying.
- Fry the kachoris on medium heat to ensure they are cooked from inside.
Storage instructions:
The kachoris can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the kachoris in a preheated oven at 350°F for 5-7 minutes or until they are heated through.
Presentation ideas:
Serve the kachoris on a plate with a dollop of hung curd on top and garnish with chopped coriander leaves.
Garnishes:
Chopped coriander leaves, chopped onions, and tamarind chutney.
Pairings:
Dahi channa kachoris can be paired with a hot cup of tea or coffee.
Suggested side dishes:
Serve the kachoris with a side of green chutney or tamarind chutney.
Troubleshooting advice:
- If the kachoris break while frying, add a little more flour to the dough and knead it again.
- If the kachoris turn out too hard, add a little more ghee to the dough.
Food safety advice:
Make sure the oil is hot enough before frying the kachoris to avoid any oil splatters.
Food history:
Dahi channa kachori is a popular street food in North India, especially in the state of Uttar Pradesh.
Flavor profiles:
The kachoris have a crispy texture on the outside and a soft filling of paneer and spices. The hung curd adds a tangy flavor to the dish.
Serving suggestions:
Serve the kachoris as a snack or appetizer.
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Region: Indian