Saturday, 15 November 2014

MASALA SEV KACHORI



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
3 – 4 tbsp
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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