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Preparation Time : 25
Cook Time : 30
Total Time : 55
2 cups maida
5-6 tbsp ghee or oil for moyan
1 tsp salt
1/2 tsp carrom seeds (ajwain)
For filling: 1 cup (250 gm) Indori Danthal (or any spicy ganthia)
2-3 tbsp roasted crushed peanuts
2 tsp sesame seeds (white Teel)
1 tsp mango powder(amchur)
1 tbsp sugar (optional)
1 tsp red chilly powder (optional as indori ganthia are very spicy so no need to add red chilli)
1 tbsp raisins (kismish)
1 tbsp chopped cashews
1 /2 tsp Roasted Jeera powder
1 tsp coriander powder
500 ml Oil for deep fry
Grind ganthia in a mixture jar. And make coarse powder.
Add maida, salt, ghee/oil, ajwain in a mixing bowl. Rub with your hands. Add required water and knead tight dough. Cover it with wet muslin cloth.
Keep it rest for 15-20 minutes.
Add all ingredients of filling in a bowl. Mix all properly. Keep it aside.
Now divide lemon size balls of dough.
Take one ball. Roll it like a thick poori. Place 1 tsp filling mixture. Apply water on edges. Make splits and seal the Kachori.
Repeat process for making remaining Kachories
Heat oil in a Kadhai. Once oil heated slide 6-7 Kachories at a time. Deep fry them until golden brown over medium to slow flame.
Transfer them on kitchen absorbent paper.
Let them cool on room temperature. Store them in air tight container.
Enjoy with tamarind sweet&sour chutney and ginger tea.
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