Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup semolina
- 1/4 cup ghee
- 1/4 cup water
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp cumin seeds
- 1/4 tsp fennel seeds
- 1/4 tsp coriander seeds
- 1/4 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/4 cup crushed gajak (peanut brittle)
- Oil for frying
Special equipment needed:
- Rolling pin
- Mixing bowl
- Frying pan
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, semolina, salt, baking powder, cumin seeds, fennel seeds, coriander seeds, red chili powder, turmeric powder, and crushed gajak.
2. Add ghee and mix well until it resembles coarse crumbs.
3. Gradually add water and knead into a smooth dough.
4. Cover the dough with a damp cloth and let it rest for 10 minutes.
5. Divide the dough into small balls.
6. Roll out each ball into a small circle.
7. Place a small amount of crushed gajak in the center of the circle.
8. Bring the edges of the circle together and seal the edges.
9. Flatten the ball slightly and roll it out into a small circle.
10. Heat oil in a frying pan over medium heat.
11. Fry the kachoris until they are golden brown and crispy.
12. Drain the kachoris on a paper towel to remove excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 10 kachoris
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 16g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Ghee can be substituted with vegetable oil.
- Crushed peanuts can be used instead of gajak.
Variations:
- Add chopped onions and green chilies to the filling for a spicy twist.
- Use different types of nuts or seeds for the filling.
Tips and tricks:
- Make sure the dough is smooth and pliable.
- Do not overfill the kachoris.
- Fry the kachoris on medium heat to ensure they are cooked through.
Storage instructions:
Store the kachoris 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.
Presentation ideas:
Serve the kachoris on a platter with a side of chutney.
Garnishes:
Garnish with chopped cilantro and a sprinkle of chaat masala.
Pairings:
Serve with masala chai for a perfect afternoon snack.
Suggested side dishes:
Serve with a side of potato curry or raita.
Troubleshooting advice:
- If the kachoris are not crispy, increase the heat and fry them for a longer time.
- If the kachoris are breaking apart, make sure the edges are sealed properly.
Food safety advice:
- Make sure the oil is hot enough before frying the kachoris.
- Use clean hands and utensils while preparing the kachoris.
Food history:
Gajak Kachori is a popular snack in North India, especially during the winter months.
Flavor profiles:
The kachoris have a crispy exterior and a sweet and nutty filling.
Serving suggestions:
Serve the kachoris as a snack or appetizer.
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Region: Indian