Kachori Rezept, Recipes: Kachori

Raj Kachori Chaat Recipe

Ingredients:

• 2 cups all-purpose flour
• ¼ cup semolina
• 1 teaspoon salt
• ¼ cup ghee
• Water, as required
• Oil, for deep frying
• ½ cup boiled and mashed potatoes
• ½ cup boiled and mashed chickpeas
• ½ cup finely chopped onions
• ½ cup finely chopped tomatoes
• ¼ cup chopped coriander leaves
• ¼ cup tamarind chutney
• ¼ cup mint chutney
• ¼ cup sev (crunchy chickpea noodles)
• ¼ cup sweetened curd (yogurt)
• ¼ cup nylon sev
• 1 teaspoon chaat masala
• ½ teaspoon red chili powder
• ½ teaspoon roasted cumin powder
• Salt, to taste

Instructions:

1. In a mixing bowl, combine all-purpose flour, semolina, and salt.
2. Add ghee and mix well.
3. Add water gradually and knead into a firm dough.
4. Cover the dough and let it rest for 15 minutes.
5. Divide the dough into small portions and roll each portion into a small circle.
6. Heat oil in a deep frying pan.
7. Fry the rolled dough circles in hot oil until they turn golden and crispy.
8. Remove the fried kachoris from the pan and drain on a kitchen towel to remove excess oil.
9. In a mixing bowl, combine mashed potatoes, mashed chickpeas, onions, tomatoes, coriander leaves, chaat masala, red chili powder, roasted cumin powder, and salt.
10. Mix well to make the filling for the kachoris.
11. Make a small hole in the center of each fried kachori.
12. Fill the kachoris with the prepared filling.
13. Top each kachori with tamarind chutney, mint chutney, sweetened curd, sev, and nylon sev.
14. Garnish with some chopped coriander leaves.
15. Sprinkle some more chaat masala if desired.
16. Serve the delicious Raj Kachori Chaat immediately.

Kachori Rezept

Zutaten:

• 2 Tassen Allzweckmehl
• ¼ Tasse Grieß
• 1 Teelöffel Salz
• ¼ Tasse Ghee
• Wasser, nach Bedarf
• Öl zum Frittieren
• ½ Tasse gekochte und zerdrückte Kartoffeln
• ½ Tasse gekochte und zerdrückte Kichererbsen
• ½ Tasse fein gehackte Zwiebeln
• ½ Tasse fein gehackte Tomaten
• ¼ Tasse gehackte Korianderblätter
• ¼ Tasse Tamarinden-Chutney
• ¼ Tasse Minz-Chutney
• ¼ Tasse Sev (knusprige Kichererbsennudeln)
• ¼ Tasse gesüßter Joghurt
• ¼ Tasse Nylonsev
• 1 Teelöffel Chaat Masala
• ½ Teelöffel roter Chilipulver
• ½ Teelöffel geröstetes Kreuzkümmelpulver
• Salz nach Geschmack

Anleitung:

1. In einer Schüssel Mehl, Grieß und Salz mischen.
2. Ghee hinzufügen und gut vermischen.
3. Nach und nach Wasser hinzufügen und zu einem festen Teig kneten.
4. Den Teig abdecken und 15 Minuten ruhen lassen.
5. Den Teig in kleine Portionen teilen und jede Portion zu einem kleinen Kreis ausrollen.
6. In einer tiefen Pfanne Öl erhitzen.
7. Die ausgerollten Teigkreise im heißen Öl frittieren, bis sie goldbraun und knusprig sind.
8. Die frittierten Kachoris aus der Pfanne nehmen und auf einem Küchentuch abtropfen lassen, um überschüssiges Öl zu entfernen.
9. In einer Schüssel gekochte und zerdrückte Kartoffeln, gekochte und zerdrückte Kichererbsen, Zwiebeln, Tomaten, Korianderblätter, Chaat Masala, rotes Chilipulver, geröstetes Kreuzkümmelpulver und Salz vermischen.
10. Gut mischen, um die Füllung für die Kachoris herzustellen.
11. In die Mitte jeder frittierten Kachori ein kleines Loch machen.
12. Die Kachoris mit der vorbereiteten Füllung füllen.
13. Jede Kachori mit Tamarinden-Chutney, Minz-Chutney, gesüßtem Joghurt, Sev und Nylonsev toppen.
14. Mit gehackten Korianderblättern garnieren.
15. Bei Bedarf etwas mehr Chaat Masala darüber streuen.
16. Die köstlichen Kachoris sofort servieren.

Matar Kachori Recipe

Ingredients:

• 2 cups all-purpose flour
• ¼ cup semolina
• 1 teaspoon salt
• ¼ cup ghee
• Water, as required
• Oil, for deep frying
• 1 cup boiled green peas
• 2 green chilies, chopped
• 1 teaspoon grated ginger
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• ¼ teaspoon asafoetida
• ½ teaspoon red chili powder
• ½ teaspoon garam masala
• ½ teaspoon dry mango powder
• 1 tablespoon chopped coriander leaves
• Salt, to taste

Instructions:

1. In a mixing bowl, combine all-purpose flour, semolina, and salt.
2. Add ghee and mix well.
3. Add water gradually and knead into a firm dough.
4. Cover the dough and let it rest for 15 minutes.
5. Meanwhile, heat oil in a pan.
6. Add fennel seeds, cumin seeds, coriander seeds, and asafoetida.
7. Saute for a minute or until the seeds crackle.
8. Add grated ginger and chopped green chilies.
9. Saute for another minute.
10. Add boiled green peas and mix well.
11. Add red chili powder, garam masala, dry mango powder, and salt.
12. Mash the green pea mixture slightly using a potato masher.
13. Add chopped coriander leaves and mix well.
14. Divide the dough into small portions and roll each portion into a small circle.
15. Take a portion of the rolled dough and place a spoonful of the green pea mixture in the center.
16. Gather the edges of the dough and seal it tightly to form a ball.
17. Flatten the ball gently using your palms.
18. Heat oil in a deep frying pan.
19. Fry the flattened kachoris in hot oil until they turn golden and crispy.
20. Remove the fried kachoris from the pan and drain on a kitchen towel to remove excess oil.
21. Serve the delicious Matar Kachoris hot with mint chutney or tamarind chutney.

Low-carb Baked Kachori

Ingredients:

• 1 cup almond flour
• ¼ cup flaxseed meal
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala
• ¼ teaspoon asafoetida
• 2 tablespoons ghee
• ¼ cup yogurt
• ¼ cup water

Instructions:

1. In a mixing bowl, combine almond flour, flaxseed meal, coconut flour, baking powder, salt, turmeric powder, red chili powder, cumin powder, garam masala, and asafoetida.
2. Add ghee and mix well.
3. Add yogurt and water gradually, and knead into a firm dough.
4. Cover the dough and let it rest for 15 minutes.
5. Preheat the oven to 180 degrees Celsius.
6. Divide the dough into small portions and roll each portion into a small circle.
7. Place the rolled kachoris on a baking tray lined with parchment paper.
8. Bake in the preheated oven for about 15-20 minutes until the kachoris turn golden and crisp.
9. Remove the baked kachoris from the oven and let them cool.
10. Serve the low-carb baked kachoris with mint chutney or tomato ketchup.

Aloo Kachori Recipe

Ingredients:

• 2 cups all-purpose flour
• ¼ cup ghee
• 1 teaspoon salt
• Water, as required
• Oil, for deep frying
• 2 medium-sized potatoes, boiled and mashed
• 2 green chilies, finely chopped
• 1 teaspoon grated ginger
• 1 teaspoon cumin seeds
• ½ teaspoon red chili powder
• ½ teaspoon garam masala
• ½ teaspoon dry mango powder
• 1 tablespoon chopped coriander leaves
• 1 tablespoon besan (gram flour)
• Salt, to taste

Instructions:

1. In a mixing bowl, combine all-purpose flour, ghee, and salt.
2. Add water gradually and knead into a firm dough.
3. Cover the dough and let it rest for 15 minutes.
4. In the meantime, heat oil in a pan.
5. Add cumin seeds and let them crackle.
6. Add grated ginger and chopped green chilies.
7. Saute for a minute.
8. Add mashed potatoes and mix well.
9. Add red chili powder, garam masala, dry mango powder, chopped coriander leaves, besan, and salt.
10. Mix well to make the stuffing for the kachoris.
11. Divide the dough into small portions and roll each portion into a small circle.
12. Place a spoonful of the potato stuffing in the center of each rolled dough circle.
13. Gather the edges of the dough and seal it tightly to form a ball.
14. Flatten the ball gently using your palms.
15. Heat oil in a deep frying pan.
16. Fry the flattened kachoris in hot oil until they turn golden and crispy.
17. Remove the fried kachoris from the pan and drain on a kitchen towel to remove excess oil.
18. Serve the delicious Aloo Kachoris hot with mint chutney or tamarind chutney.

Khasta Kachori

Ingredients:

<