By Ujjainee Roy
February 20, 2024
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While traditional kachoris are a delicious snack, the Club Kachori offers a unique twist on this classic dish, combining the rich flavours of various ingredients to create a delightful culinary experience. This recipe elevates the humble kachori by incorporating a medley of savoury fillings, resulting in a snack that is both visually appealing and bursting with flavour. Here's a quick recipe.
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– 2 cups (maida) – 2 tablespoons semolina – 2 tablespoons ghee or oil – Salt to taste – 1 cup boiled potatoes – 1/2 cup boiled green peas – 1/4 cup chopped onions – 2 green chilies – 1 teaspoon garlic paste – 1/2 teaspoon cumin seeds – 1/2 teaspoon turmeric – 1 teaspoon coriander – 1/2 teaspoon garam masala
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In a large mixing bowl, combine the all-purpose flour, semolina, ghee or oil, and salt. Gradually add water and knead the mixture into a smooth, firm dough. Cover and let it rest. Heat a tablespoon of oil in a pan over medium heat. Add the cumin seeds and let them splutter.
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Add the chopped onions, green chilies, and ginger-garlic paste. Sauté until the onions turn translucent. Add the turmeric powder, coriander powder, and garam masala. Cook for a minute. Add the boiled and mashed potatoes, boiled green peas, and salt. Mix well
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Divide the dough into equal-sized balls and roll them out into small discs. Place a spoonful of the prepared filling in the center of each disc. Gently fold the edges of the disc to cover the filling and seal it, shaping it into a small ball.
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Flatten the stuffed dough balls slightly with your palms to form kachoris. Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully slide in the stuffed kachoris, a few at a time.
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Fry until the kachoris turn golden brown and crispy on both sides, flipping them occasionally for even cooking. Remove the fried kachoris using a slotted spoon and drain excess oil on paper towels. Serve the hot with tamarind chutney.
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