Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup semolina
- 1/4 cup ghee
- 1/2 tsp salt
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp coriander seeds
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- 1/4 cup water
- Oil for frying
Special equipment needed:
- Rolling pin
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, combine the all-purpose flour, semolina, ghee, salt, cumin seeds, fennel seeds, coriander seeds, turmeric powder, and red chili powder.
2. Mix well and gradually add water to form a stiff dough.
3. Cover the dough and let it rest for 15-20 minutes.
4. Divide the dough into small equal-sized balls.
5. Roll each ball into a small circle.
6. Place a spoonful of filling in the center of the circle.
7. Bring the edges together and seal the kachori.
8. Flatten the kachori slightly and deep fry in hot oil until golden brown.
9. Drain on a paper towel to remove excess oil.
10. Serve hot with chutney or pickle.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Oil temperature for frying: 350°F
Serving size:
Makes 12 kachoris
Nutritional information:
Calories per serving: 200
Total fat: 10g
Saturated fat: 3g
Cholesterol: 10mg
Sodium: 150mg
Total carbohydrates: 25g
Dietary fiber: 2g
Sugar: 1g
Protein: 4g
Substitutions for ingredients:
- Ghee can be substituted with vegetable oil or butter.
- Semolina can be substituted with cornmeal or rice flour.
- Fennel seeds can be substituted with anise seeds or caraway seeds.
Variations:
- You can use different types of fillings such as spiced mashed potatoes, peas, or lentils.
- You can add chopped onions, ginger, or garlic to the filling for extra flavor.
Tips and tricks:
- Make sure the dough is stiff enough to hold the filling.
- Do not overfill the kachoris, or they will burst while frying.
- Fry the kachoris on medium heat to ensure they cook evenly.
Storage instructions:
- Kachoris can be stored in an airtight container at room temperature for up to 2 days.
- To store for longer, freeze the kachoris in a ziplock bag for up to 1 month.
Reheating instructions:
- To reheat frozen kachoris, let them thaw at room temperature for 30 minutes.
- Preheat the oven to 350°F and bake the kachoris for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the kachoris on a platter with a variety of chutneys and pickles.
- Garnish with chopped cilantro or mint leaves.
Garnishes:
- Chopped cilantro or mint leaves
- Sliced onions
- Lemon wedges
Pairings:
- Chai tea
- Mango lassi
- Spicy pickles
Suggested side dishes:
- Samosas
- Pakoras
- Aloo tikki
Troubleshooting advice:
- If the kachoris burst while frying, make sure the dough is stiff enough and the filling is not too wet.
- If the kachoris are too hard, add a little more water to the dough.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the kachoris from absorbing too much oil.
- Use a slotted spoon to remove the kachoris from the oil to prevent burns.
Food history:
- Kachoris originated in Rajasthan, India, and are a popular snack throughout India and neighboring countries.
Flavor profiles:
- The kachoris have a crispy exterior and a savory filling with a blend of spices such as cumin, coriander, and fennel.
Serving suggestions:
- Serve the kachoris as a snack or appetizer.
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Region: Indian