Ingredients
-
-
1
-
1
-
1/2
-
1/2
-
-
1
-
1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Dough. |
|
2
Done
|
in a Mixing Bowl Add All Purpose Flour, Salt and Oil; Add Water Slowly While Mixing and Kneading to Make Firm, Yet Pliable Dough. |
|
3
Done
|
Cover and Set Dough Aside For at Least 10 Minutes. |
|
4
Done
|
Mix Kachori Filling Ingredients Together, I.e. Gram Flour, Asafetida, Salt, Chili Flakes, Mango Powder and Oil. Set Aside. |
|
5
Done
|
Making Kachori. |
|
6
Done
|
Knead Dough For a Minute and Divide Into 12 Equal Parts. |
|
7
Done
|
Roll Dough Ball Into a 2-Inch Diameter Circle and Place 1 Teaspoon of Filling in the Center. Seal by Pulling the Edges Together to Make a Ball. Prepare All 12 Kachories and Let Sit For 3 to 4 Minutes. |
|
8
Done
|
Place a Filled Kachori With the Seam Side Up, Onto a Clean Surface. Using a Rolling Pin Roll Into a Circle, Approximately 3 Inches in Diameter. |
|
9
Done
|
Heat Approximately 1 Inches of Oil in a Frying Pan Over Medium Heat. to Check If Oil Is Ready, Put a Little Piece of Dough Into the Oil and It Should Immediately Rise to the Surface Without Having Changed Its Color. |
|
10
Done
|
Slowly Drop Kachories Into the Frying Pan Making Sure They Dont Overlap One Another. as Kachories Puff Up, Slowly Turn Them Over and Fry on All Sides. Turn Kachories 3-4 Times Until They Are Golden Brown in Color, Which Will Take About 7 Minutes. Kachories Should Be Crisp. If the Kachories Are Fried Over High Heat They Will Be Too Soft. |
