KACHORI
Ingerdients:
Dough:
1: 800g plain flour
2: 1&1/2 tsp salt
3: Room temp water as much required to make dough
Filling:
1: mince 1kg
2: onion 2 large (finely chopped)
3: salt 1ts
4: crushed red chilli 1tbs
5: turmeric 1/2ts
6: cumin powder 1tbs
7: coriander powder 1tbs
8: garlic 1tbs
9: fresh coriander handful
10:oil 3tbs
Batter:
1: plain flour 3tbs
2: clarified butter 6tbs
Recipe:
Dough:
1: Knead a soft dough, it should be neither sticky nor hard. Soft and pliable.
2: Cover and let rest for half an hour.
3: Make small balls and cover. Let them rest.
Filling:
1: heat oil and fry the onion till golden.
2: then add salt, crushed red chilli, turmeric, cumin powder, coriander powder, garlic mix well add mince cover and cook till the mince is done, then add fresh coriander mix & let it cool.
Batter:
1: mix flour, clarified butter mix well, it should not be thin, keep aside.
To Assemble:
1: roll the small balls.
2: spread a tbs of batter over it.
3: Fold over one side to half the rolled out ball. Apply a little batter again, and fold the other side over it. Then fold from the sides, once from the right and once from the left. Make a small square. Cover and rest for 10 mins.
4: Roll out the little square. Place 1 tbs filling in the centre. Pick up the sides and hold together lengthwise. Pick up the ends and twist in the middle to clockwise the kachori. Flatten it a bit, coat slightly in flour and rest covered.
5: Heat oil in a karahi. Check if oil is hot enough by holding a wooden skewer in the middle. If bubbles form around it, its hot.
6: Place the kachoris inside and let them cook.. The MOST important thing is, the heat must be LOW. When u put the kachoris in, the should just come to rest at the bottom. Once they cook from inside, they will float up. Then turn and fry golden... Drain in a sieve.
7: serve hot.
1: Chutney, Raita & Salad Recipes
2: Rice Recipes
3: Meat, Chicken, Fish & Eggs Recipes
6: Naan, Roti, Parath, Poori & Dough Recipes
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COOK WITH FAIZA