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Rose Kachoris

Rose Kachoris

Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60

Ingredients

Serves 6

  • All purpose flour 2 cups

  • Salt 1/2 tsp

  • Cumin seeds 1 tsp

  • Warm milk 1 cups

  • FOR THE GRAM FLOUR FILLING; Gram flour 1 cups

  • Salt 1 tsp

  • Asafoetida 1/8 tsp

  • Roasted cumin powder 1 tsp

  • Crushed coriander seeds 1 tbsp

  • Udupi Ruchi Garam masala 1 tsp

  • Oil 3 tbsp

  • Coriander leaves finely chopped 1/4 cups

  • Dry mango powder 1 tsp

  • Oil for frying 2 cups

Directions

  • 01

    Knead a smooth dough using all the ingredients listed under it.

  • 02

    Keep aside for 10 minutes.

  • 03

    In a pan, heat oil and add asafoetida and coriander seeds.

  • 04

    Then add rest of the spices including the gram flour.

  • 05

    Roast all that well for about 5 to 6 minutes on low flame.

  • 06

    Finally add the coriander leaves and saute until dry.

  • 07

    Cool the mixture and use as desired.

  • 08

    Store in airtight containers. It stays good upto a month in the refrigerator.

  • 09

    Now divide the dough into golf sized balls.

  • 10

    Roll each into a small disc and keep aside.

  • 11

    Now take almost 10 discs and cut into halves.

  • 12

    After that, arrange them in a line, the ends overlapping with each other.

  • 13

    In this way you get two separate overlapped halves that are used as petals.

  • 14

    Take one whole disc and place a tablespoon of the besan filling on it.

  • 15

    Gather the edges and shape it into a potli next.

  • 16

    Now place this stuffed potli on the overlapped halves in the centre and roll in one direction.

  • 17

    Thus, a rose shaped kachori is formed.

  • 18

    Deep fry them in hot oil on a low to medium high heat until golden brown and crisp.

  • 19

    Similarly follow the same procedure to make the rest. Serve them hot with khatti meethi chutney.

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