Indori Danthal Kachori (spicy ganthia Kachori)

Indori Danthal Kachori (spicy ganthia Kachori)

Cooking Time

Preparation Time : 25

Cook Time : 30

Total Time : 55

Ingredients

Serves 4

  • 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

Directions

  • 01

    Grind ganthia in a mixture jar. And make coarse powder.

  • 02

    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.

  • 03

    Keep it rest for 15-20 minutes.

  • 04

    Add all ingredients of filling in a bowl. Mix all properly. Keep it aside.

  • 05

    Now divide lemon size balls of dough.

  • 06

    Take one ball. Roll it like a thick poori. Place 1 tsp filling mixture. Apply water on edges. Make splits and seal the Kachori.

  • 07

    Repeat process for making remaining Kachories

  • 08

    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.

  • 09

    Transfer them on kitchen absorbent paper.

  • 10

    Let them cool on room temperature. Store them in air tight container.

  • 11

    Enjoy with tamarind sweet&sour chutney and ginger tea.

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