Method of Making Khasta Kachori

Recipes for aloo kachori and pyaaz ki kachori are given which make kachoris khasta and tasty. The pyaaz kachori is also known as Jodhpuri Kachori.



Pyaaz Ki Kachori Recipe (प्याज़ की कचोरी), Baked Kachori & Fried Kachori

Type: Reduced fat, no added cholesterol
Preparation Time: 1 hour

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Ingredients

  • Potatoes, 2 medium size
  • Onion, 1/2 finely chopped
  • Ginger, grated, 1 tsp
  • Garlic, grated, 1 tsp [Optional]
  • Coriander (cilantro) seeds, 1 tsp
  • Fresh lime juice, 2tsp
  • Green chili, 1, finely chopped
  • Coriander (cilantro) leaves, finely chopped, 1 Tbsp
  • Garam masala (or to taste), 1/2 tsp
  • Red chili powder, 1/2 tsp
  • Salt to taste
  • Raisins/cashewnuts, 8-10
  • Plain flour (Maida), 1 cup
  • Canola oil for frying [Optional]
  • Water

Directions

Filling Masala for Kachori: Roast or boil potatoes until tender. Mash the potatoes and add chopped onion, ginger, garlic, green chili, peas, coriander, lime juice, red chili powder, garam masala, salt, and raisins/cashew nuts. Mix well.

  1. Add some salt to plain flour.
  2. Take wheat flour in a wide plate and slowly add water mixing the flour with fingers. Knead into a smooth dough.
  3. Make small balls (size about 2 inch diameter) of dough.
  4. Roll one ball by a rolling pin to a size of about 3 inch diameter roti. Place 2 tsp of masala at the center of the roti. Dampen the edge of the roti allround with water and hold at 4-5 points at its rim, bringing close at the center. Press the points tightly and give a twist so that the masala is sealed inside. This will result into a ball of size 1.5 - 2 inch. Press this ball with your palm gently. See the kachori in photo.
    Raw kachori Baked kachori

    Picture of Raw Kachori      Baked Kachori Picture

Baked Kachori:

Bake the kachori in a grill/oven. Preheat the oven to 200 deg C. Bake for 15-20 minutes. Repeat with all other balls.



Fried Kachori:

You can deep fry kachori in oil. For this heat oil in a deep frying pan on medium heat. When oil starts smoking, add 3-4 kachories Deep fry the kachories and fry on medium heat until golden brown.

TIPS For Making Kachori

When you put the kachori in oil for frying, keep the folded side downwards. The kachori will never burst during frying and no stuffing will come out and mix in the oil.

Serve kachori with tomato sauce or coriander mint chutney or without anything.

Note: The deep fried kachori is only for those who do not mind eating fat for a change.

There is no need of frying the masala. You will save a lot of fat without sacrificing the taste.

Any leftover kachori can be kept in fridge for a few days. Heat them in an oven before serving.

Preserve unbaked or unfried kachori (i.e. filled kachori) in freezer for a few weeks.

This aloo - pyaz kachori is very good for picnics or during long-drives in cars.

Small size kachori is a very good entree item.


Method of Making Kofta Bonda

Three recipes for vegetable kofta or bonda are given.

Type: reduced fat, cholesterol free
Preparation Time: 1 hour

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Ingredients

  • 2 cup Besan
  • 4-6 slices white bread
  • 4-6 small size green peppers (capsicum)
  • 4 Potatoes medium size
  • 1 Onion finely chopped
  • 1/4 cup green peas
  • 1 small piece ginger root, grated
  • 2 tsp fresh lime juice
  • 2 green chili (or to taste)
  • 10-15 dried pomegranate (anardana) seeds (optional)
  • 1/2 tsp garam masala
  • 1 tsp red chili powder
  • salt to taste
  • 8-10 raisins/cashew nuts
  • Canola oil for frying

Directions

Type 1:

Take gram flour in a bowl and add water. Add salt and red chili powder to taste and mix well to get a thick consistency solution. Make small balls (size about 1.5") of the masala.

Heat the oil in a skillet. Place a ball in the solution and wrap it all round the ball. Drop the ball in the preheated oil to deep fry it for about 5 minutes. You can fry 3-4 balls at a time.

Serve warm with tomato sauce or coriander-mint chutney.

TIP

Keep besan batterof thick consistency. It will absorb less oil during deep frying.

Type 2:

Dampen a piece of bread in water and sqeeze any extra water. Take this piece in your palm and place a masala ball on it and wrap it carefully all round. Use your both hands, apply pressure and make a ball, completely covering the masala. Deep fry as for Type 1 above or bake like samosa.

Serve warm with tomato sauce or coriander-mint chutney.

Type 3:

Take a green peper or capsicum and make a slit lengthwise at its one side. Remove all the seeds. Fill it with masala. Dip it in the gram flour mixture as in Type 1 and deep fry for about 5 minutes.
Serve kofta, bonda with tomato sauce or coriander-mint chutney.

Making Aloo Ki Tikki

Tikki is a very popular snack. It is like a patty made of aloo and is served with imli chutney. It is not deep fried. Aloo tikki (Alu tikki) is a favorite snack in north India. You can make it at home with this easy and simple recipe.

Type: Low fat, no cholesterol
Preparation Time: 20 minutes

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Ingredients

  • 4 Potatoes medium size
  • 1 Onion, very finely chopped
  • 1 small piece ginger, grated
  • 1/2 tsp roasted cumin seeds
  • 2 green chili
  • 1/2 tsp garam masala (or to taste)
  • 1 tsp red chili powder
  • salt to taste
  • olive oil or canola oil

Directions

  1. Boil or bake potatoes and mash. Mix all the ingredients except oil.
  2. Make small balls of the masala as above. Flatten the balls to make like patties of size about 2" diameter and 1/2 cm thick. Place a thick frying pan on medium heat and put 1/2 spoon oil. Place the tikkis on the pan and cook for about 15 minutes. Reverse the side of the tikkis and keep it for another 15 minutes. The both sides should become golden brown.

Serve with tomato sauce or coriander-mint chutney.



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