Hi Chefs!!
Masala Cocktail Kachori is a dry snack. It is a crispy, fried snack with a flaky covering outside. It is stuffed with a mixture of Bengal gram flour (besan), roasted in desi ghee with a medley of spices. It is a north Indian snack liked by all age groups. This snack is usually made on special or festive occasions and is served with tea or coffee. It has a good shelf life and is to be stored in an air-tight container.
Let us learn this yummy snack recipe……..
Ingredients:
For Dough:
· APF/Maida – 500gm
· Salt – ½ tsp
· Ghee/Oil – 8-9 tbsp (for moyen)
For stuffing:
Bengal gram flour (besan) – 100 gm
Salt – according to taste
Black salt – 3 tsp
Red chili powder – 2 ½ tsp
Fennel seed powder (saunf) – 3-4 tsp
Garam masala – 1-1/2 tsp
Dry mango powder (amchoor) – 5-6 tsp
Coriander powder – 3 tsp
Asafoetida (heeng) - 1/2 tsp
Ghee – 4-5 tbsp
How To Make Masala Kachori:
1. In a big bowl/paraat take APF/Maida and add salt and oil to it.
2. Rub the flour to mix the oil well (if needed add more oil, the flour should be moist enough to bind properly).
3. Make a hard dough with the help of water.
4. Cover it and keep it aside for at least 15 minutes.
5. Meanwhile to prepare the masala, heat ghee in a non-stick pan.
6. Add besan to it.
7. Roast besan on the low-medium flame (if needed add more ghee. Ghee should be enough to get a liquidy besan).
8. Roast it till you get a nice aroma and nice amber color.
9. Switch of the gas.
10. Add salt and all the spices and mix them well quickly to avoid burning.
11. Let the mixture cool down
12. Knead the dough once and make small balls from the dough.
13. Flatten them on sides and place a little besan mixture in the center.
14. Seal all sides and shape it into a ball.
15. Flatten it a little by pressing it in between your palms or by rolling pin.
16. Prepare all the kachori’s like this.
17. Heat oil in a kadhai and fry Kachoris on low – medium heat till it gets a golden brown color.
18. Serve it with tea as a dry snack or make a chaat by adding curd(dahi) and sweet tamarind (imli) chutney to it.
Enjoy!!
Some Pro Tips:
1. Knead the dough tight ( harder than chapati dough).
2. Roast besan on low flame to avoid burning and continuously stir it.
3. You may add or reduce all spices according to your taste.
4. The oil should be hot enough but after putting kachoris in it reduce the flame and fry them on low-medium heat only.
5. Store kachoris in an air-tight container.
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