How to make Marwari Kachori -
Kachoris filled with a spicy moong dal filling. kachoris are basically deep fried breads. There are many varieties of kachori recipes in the Indian cuisine and moong dal kachori is a popular one. A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Here is how to make such an ideal kachori, right in your own kitchen.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Ghee (घी)
Cuisine : Marwari
Course : Snacks and Starters
For more recipes related to Marwari Kachori checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Dal Pakwan Canapes - SK Khazana Full Tandoori Chicken - SK Khazana Cheesy Chicken Lollypop Cheese and Paneer Tarlets
Marwari Kachori Recipe Card
As the Marwari business man settled down in many regions of the country, like Punjab, UP, Mumbai, Pune, Gujarat, Kolkata, Assam, Meghalaya and also abroad to expand his business and trade, he also adopted the regional culture and cuisine. The Marwari vegetarian food again comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Marwari vegetarian cooking has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of most of the dishes. There are some specific reasons for the use of some specific ingredients. The harsh climate plus the non-availability of a lot of ingredients have shaped the traditional cuisine.
Prep Time : 26-30 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Marwari Kachori Recipe
Refined flour (maida) 1 cup
Ghee 1 1/2 tablespoons
Salt A pinch + to taste
Oil 1 teaspoon
Cumin seeds 1/2 teaspoon
Asafoetida 1/4 teaspoon
Split skinless green gram (moong dal) soaked 3/4 cup
Garam masala powder 1/2 teaspoon
Coriander seeds roasted 1 teaspoon
Kashmiri dried red chillies roasted 3-4
Dried mango powder 1/4 teaspoon
Method
Step 1
Combine flour, 1 tablespoon ghee and a pinch salt in a bowl. Add sufficient water and knead into a stiff dough.
Step 2
To make the filling, heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and let the seeds change colour. Add asafoetida, gram and mix well. Add garam masala powder, salt and little water, mix well, cover and cook till fully done.
Step 3
Grind together coriander seeds and red chillies into a coarse powder.
Step 4
Heat sufficient oil in a kadai.
Step 5
Add prepared powder, dried mango powder and remaining ghee to the filling and mix well. Let it get heated through. Transfer onto a plate and let it cool.
Step 6
Divide the dough into equal portions. Make a dent in each portion, stuff with a portion of the prepared filling and shape into kachoris.
Step 7
Deep-fry kachorisin hot oil till golden and crisp. Drain on absorbent paper.
Step 8
Serve hot.
Nutrition Info
Calories : 1517 Kcal
Carbohydrates : 181.8 gm
Protein : 51.1 gm
Fat : 65.1 gm
Other : Fiber- 15.1gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
