MASALA SEV KACHORI
INGREDIENTS
STUFFING
|
|
1 cup
|
|
Chincha / Imli / Tamarind thick pulp
|
3 tbsp
|
Gul / jaggery
|
2 ½ - 3 tbsp
|
Red chilli pdr
|
1 tsp
|
Haldi / turmeric
|
¼ tsp
|
Salt
|
T.T.
|
Garam masala pdr
|
½ tsp
|
Badishep / saunf / fennel seeds
|
1 tsp
|
Coriander leaves chopped
|
3 tbsp
|
DOUGH
|
|
Maida / refined flour
|
½ cup
|
Fine rawa / fine semolina
|
½ cup
|
Salt
|
T.T.
|
Oil
|
1 tbsp + for deep frying
|
TOPPING
|
|
Onion minced
|
1 no
|
Tomato finely chopped
|
1 no
|
Mint coriander chutney http://paripoornapaksiddhi.blogspot.in/2014/05/dhania-pudina-chutney-coriander-mint.html
|
3 – 4 tbsp
|
Dates tamarind chutney http://paripoornapaksiddhi.blogspot.in/2014/07/khajoor-imli-chutney-dates-tamarind.html
|
¼ cup
|
Coriander leaves chopped
|
2 – 3 sprigs
|
Beaten curd
|
½ cup
|
Chaat masala pdr
|
¼ tsp
|
Fine Sev / barik or nylon sev
|
2 – 3 tbsp
|
METHOD:
DOUGH
1.
Mix together the maida and rawa. Add in some
salt and 1 tbsp of hot oil.
2. Using water knead it into a semi hard dough.
3.
Cover with a moist cloth and allow to rest for
around 2 hours.
4.
Knead the dough well again and make even sized
balls of the dough, a little smaller than a lemon.
5.
Roll out the dough ball thinly like a puri. It should
be approx a little larger than your palm.
6.
Keep 1 tbsp of the stuffing in the centre,
gather all the ends together to encase the stuffing to make a ball again.
7.
Again roll it out carefully into a palm sized circle.
8.
Deep fry the kachoris in hot oil on both sides
till golden brown. They will puff up.
STUFFING
9.
Mix together the jaggery and tamarind pulp. Add
into it 3 – 4 tbsp of water and bring it to boil. Allow to cool. By now the
jaggery would have also dissolved.
10.
In a bowl take the crushed sev. To it add the
chilli pdr, turmeric pdr, garam masala pdr, saunf, salt, coriander leaves and a
few tbsp of the jaggery tamarind water.
11.
Mix it up and allow to soak for some time approx
10 – 15 min till the sev softens. If required add in a few more tbsp of the
jaggery tamarind water.
ASSEMBLING
12.
Arrange the kachoris on a serving plate.
13.
Sprinkle on it a little onion and tomato.
14.
Also add in a little of the mint coriander chutney
and dates tamarind chutney.
15.
Spoon on some beaten curd and garnish with
chopped coriander leaves and sev. Sprinkle a pinch of chaat masala on top.
16.
Serve immediately or then the kachoris may get
soggy.
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