Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup semolina
- 1/4 cup oil
- 1/4 tsp salt
- 1/2 cup sev mamra
- 1/4 cup boiled and mashed potatoes
- 1/4 cup chopped onions
- 1/4 cup chopped coriander leaves
- 1/4 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- Oil for deep frying
Special equipment needed:
- Rolling pin
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, add all-purpose flour, semolina, oil, and salt. Mix well and knead into a smooth dough. Cover and keep aside for 15 minutes.
2. In a separate bowl, mix sev mamra, boiled and mashed potatoes, chopped onions, chopped coriander leaves, cumin seeds, turmeric powder, and red chili powder. Mix well.
3. Divide the dough into small equal-sized balls. Roll each ball into a small circle.
4. Place a spoonful of the sev mamra mixture in the center of the circle. Bring the edges together and seal the ball.
5. Heat oil in a deep frying pan. Once the oil is hot, gently add the kachoris and fry until golden brown.
6. Remove the kachoris from the oil and place them on a paper towel to remove excess oil.
7. Serve hot with mint chutney and tamarind chutney.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
This recipe makes 10-12 kachoris.
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 16g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Semolina can be substituted with rice flour.
- Sev mamra can be substituted with puffed rice.
Variations:
- Add chopped green chilies for a spicy kick.
- Add grated cheese for a cheesy twist.
Tips and tricks:
- Make sure the edges of the kachoris are sealed properly to prevent the filling from spilling out.
- Do not overcrowd the frying pan while frying the kachoris.
- Serve the kachoris immediately after frying for the best taste and texture.
Storage instructions:
Store the leftover kachoris 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 heated through.
Presentation ideas:
Serve the kachoris on a platter with mint chutney and tamarind chutney on the side.
Garnishes:
Garnish the kachoris with chopped coriander leaves and sev mamra.
Pairings:
Pair the kachoris with masala chai for a perfect evening snack.
Suggested side dishes:
Serve the kachoris with a side of cucumber raita or tomato onion salad.
Troubleshooting advice:
- If the kachoris are not crispy, increase the heat while frying.
- If the kachoris are breaking while frying, make sure the edges are sealed properly.
Food safety advice:
Make sure the oil is hot enough before frying the kachoris to prevent them from becoming oily.
Food history:
Sev mamra kachori is a popular snack in India, especially in the western states of Gujarat and Maharashtra.
Flavor profiles:
The kachoris have a crispy exterior and a spicy and tangy filling.
Serving suggestions:
Serve the kachoris as an evening snack or as an appetizer at a party.
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Region: Indian