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Gujarati Masala Kachori

Gujarati Masala Kachori is a popular Indian Snack
Author :
Category :
Vegetarian
Course :
Snack
Cuisine :
Indian
Technique :
Deep Fry
Difficulty :
Medium
Servings :
Serves 3
RATINGs :

Ingredients

For making dough:

1 cup - Refined flour

1 tbsp - oil

1 tbsp - Ghee

Salt to taste

For stuffing:

1 tbsp - roasted and crushed sesame seeds

3 tbsp - roasted gram flour

1 tbsp - grated dry Coconut

1 pinch - Clove powder

1 pinch - Cinnamon powder

1 tsp - fennel powder

2 tbsp - roasted and crushed Peanut powder

1 tsp - cumin powder

1 tsp - coriander powder

1 tbsp - powdered Sugar

1 tbsp - Lemon juice

1 tsp - chilli powder

1 tsp - oil

Salt to taste

Method

  1. Mix flour, salt, ghee and oil, add just sufficient water to make a medium soft dough. Cover and rest for 15 minutes.
  2. Dry roast sesame, gram flour and peanut powder.
  3. Mix all ingredients for stuffing, oil is added for binding the spices if it feels too dry then add 1 more tsp of oil.
  4. But, don't add water.
  5. Knead the flour again, and make lemon size ball from the dough and keep aside.
  6. Take a walnut size ball, roll a little and stuff 1/2 tsp of mixture into it.
  7. Close well and roll again into a thick poori.
  8. Heat oil in a pan and fry the pooris on low heat till golden brown in colour.
  9. Drain on tissue paper and serve.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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