I saw these Kachoris my friend Praks had posted in her FB page. Being a foodie, I did not wait long to ask her for the recipe. She was more than happy to share the recipe and added proudly that this is her family recipe. She is from Gujarat and the shape of the kachoris they make are like modaks and is different from the flattened kachoris from the other parts of India. I tried making them in both ways just for fun. Did I say that these were the fastest disappearing snack I made. My little one loved it to the core and asked if there was any leftover "Cat-turi" the next day.
Ingredients:
Makes 12 kachoris
For the filling:
Tuvar - 1 cup (fresh/frozen)
Green chilli - 1
Ginger - 1" piecec
Garlic cloves - 3
Cumin powder - 1/2 tsp
Sugar - 1/2 tsp
Coriander leaves - a fistful
Grated coconut - 1 tbsp
Lemon juice - 2 tsp
Oil - 1 tsp + more for deep frying
For the outer covering:
Wheat (atta) flour - 1 cup
Maida / All purpose flour - 1 cup
Salt - 1/4 tsp
Oil - 2 tbsp
Water - 2/3 cup (more or less)
Method:
Thaw the beans if using frozen. Pulse the green chilli, ginger and garlic in the small jar of the mixie once. Add the beans and pulse until coarse. Heat oil in a pan and add the ground beans mixture and cumin powder. Cook in medium heat sprinkling little water. When the mixture is almost cooked (shouldn't be mashed) add sugar, coriander leaves and salt. Remove from heat and add coconut and lemon juice. Mix well and allow to cool completely. I made the filling earlier in the day and refrigerated until evening.
Mix the flours, salt and oil. Add water little by little and make smooth, stiff dough. Make 12 equal sized balls of the dough. Also divide the filling into 12 portions.
When ready to fry the kachoris, heat oil for deep frying. Roll one dough ball into a 3 inch disc. Place one ball of the filling and bring the corners of the flattened disc together and pinch to make a covered ball. You could pinch of excess dough if desired. This is how the kachoris are made in gujarat. If you want the flattened kachoris after covering the filling roll it ever so slightly to form a thick disc. Do not apply too much pressure while rolling out which may cause the outer covering to tear and expose the filling.
When the oil is hot, reduce the heat to medium and gently slide the kachoris to the oil. Cook in medium heat, flipping over once or twice until the kachoris are golden brown. Serve hot with ketchup or mint/tamarind chutney.
Notes:
It is important to make the dough stiff but pliable. Loose dough will absorb more oil which is not desirable.
Fry the kachoris in medium heat slowly until the kachoris turn light brown. The oil should not be in high heat because it will cause the outer covering to brown faster and the insides will be under-cooked.
Makes 12 kachoris
For the filling:
Tuvar - 1 cup (fresh/frozen)
Green chilli - 1
Ginger - 1" piecec
Garlic cloves - 3
Cumin powder - 1/2 tsp
Sugar - 1/2 tsp
Coriander leaves - a fistful
Grated coconut - 1 tbsp
Lemon juice - 2 tsp
Oil - 1 tsp + more for deep frying
For the outer covering:
Wheat (atta) flour - 1 cup
Maida / All purpose flour - 1 cup
Salt - 1/4 tsp
Oil - 2 tbsp
Water - 2/3 cup (more or less)
Method:
Thaw the beans if using frozen. Pulse the green chilli, ginger and garlic in the small jar of the mixie once. Add the beans and pulse until coarse. Heat oil in a pan and add the ground beans mixture and cumin powder. Cook in medium heat sprinkling little water. When the mixture is almost cooked (shouldn't be mashed) add sugar, coriander leaves and salt. Remove from heat and add coconut and lemon juice. Mix well and allow to cool completely. I made the filling earlier in the day and refrigerated until evening.
Mix the flours, salt and oil. Add water little by little and make smooth, stiff dough. Make 12 equal sized balls of the dough. Also divide the filling into 12 portions.
When ready to fry the kachoris, heat oil for deep frying. Roll one dough ball into a 3 inch disc. Place one ball of the filling and bring the corners of the flattened disc together and pinch to make a covered ball. You could pinch of excess dough if desired. This is how the kachoris are made in gujarat. If you want the flattened kachoris after covering the filling roll it ever so slightly to form a thick disc. Do not apply too much pressure while rolling out which may cause the outer covering to tear and expose the filling.
When the oil is hot, reduce the heat to medium and gently slide the kachoris to the oil. Cook in medium heat, flipping over once or twice until the kachoris are golden brown. Serve hot with ketchup or mint/tamarind chutney.
Notes:
It is important to make the dough stiff but pliable. Loose dough will absorb more oil which is not desirable.
Fry the kachoris in medium heat slowly until the kachoris turn light brown. The oil should not be in high heat because it will cause the outer covering to brown faster and the insides will be under-cooked.
super duper yummy
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