Groundnut Jumble Dumble

Recipe by
Total Time:
4-8 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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Ingredients

  • Maida - 1 cup
  • Suji - 1/2 cup
  • A pinch of salt
  • For filling: Groundnut - 1/2 cup
  • Amchoor - 1 tsp
  • Red chilli powder - 1/2 tsp
  • Garam masala - 1 tsp
  • A pinch of asafoetida
  • Ajwain - 1/2 tsp
  • Mustard seeds - 1 tsp
  • Coriander leaves - 1 bunch
  • Garlic - 1-2 cloves
  • Green chilli - 3-4
  • For garnishing: Sev - 1/2 cup
  • Curd (beaten) - 1/2 cup
  • Onion (finally chopped) - 1
  • Potato - 2 (boiled and finally chopped)
  • Green chutney - 2tsp
  • Sweet chutney - 1 tsp
  • Refined oil
  • 1 tsp - sugar

How to Make Groundnut Jumble Dumble

  • Soak the groundnuts for 5-6 hours and peel off the skin.
  • Coarsely grind the groundnuts, green chillies, garlic and ajwain without using water.
  • Heat 1 tsp of oil in a frying pan and put the mustard seeds.
  • When the seeds start crackling, add asafoetida.
  • Add the groundnut mixture and saute over medium heat.
  • Add amchoor powder, red chilli powder, garam masala, coriander leaves and mix well.
  • Add salt to taste and cook for some more time.
  • For dough: Take the maida and suji in a bowl, add 2 tsp of refined oil, salt and mix well.
  • Add cold water and knead a smooth dough.
  • Set the dough aside for about 10 mins.
  • Divide the dough into small balls of almost equal size and roll them out to approximately 3-4 inches in diameter.
  • Put about 2 tsp of the filling in the centre of the rolled out balls and seal the edges together using a little water.
  • Roll out the balls further to 4-5 inches in diameter.
  • Heat oil in a deep frying pan or kadai on high flame.
  • Deep-fry the kachories on medium heat, until golden brown.
  • Crush the kachories in a plate and add the boiled potatoes, chopped onions, curd, red chilli powder, sugar, green chutney, sweet chutney and sev.
  • Serve with tea or coffee.

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