Kachori breakfast
The recipe is easy; just follow the methods step by step and there shall remain nothing between you and your kachoris
PHOTO: SCREEN GRAB FROM MOMMY IN THE KITCHEN
Weekends are all about indulgence and comfort food. No diet, no health restrictions can stop you from ordering that large pizza with stuffed crust for the Saturday movie night. Just like that, in desi households, you cannot help but crave a big, hearty breakfast on a Sunday morning. It could range from a piping hot Aloo Paratha to a decadent, flavourful aloo tarkari served with hot kachoris.
So for my husband and I, it was a kachori kind of a day and as I put my apron on, we both knew we are in for a big desi breakfast.
This kachori recipe is easy and if you follow the methods step by step, there shall remain nothing between you and those kachoris.
Ingredients
For dough (yields 6 kachoris)
All-purpose flour – 1 ½ cups
Salt – 1 teaspoon
Oil – ¼ cups
Water – for kneading
For kachori filling
Split lentil – ¼ cups
Salt – to taste
For Aloo Tarkari
Potato – 1, finely sliced
Turmeric powder – 1 teaspoon
Aamchoor (mango) powder – 1 teaspoon
Ajwain (caraway) seeds – 1 teaspoon
Red pepper flakes – 1 teaspoon
Salt – 1 teaspoon
Mixed pickle – 1 teaspoon
Cilantro – for garnish
Method
In a mixing bowl, add flour, salt and oil and knead with warm water into smooth dough. Make 6 small balls and set aside. Now bring ¼ cups of split lentil and salt to boil, crush it and set aside.
Separately, in a saucepan, add potatoes and all spices and bring to boil. When potatoes are cooked, add pickle and turn the heat off. Set the tarkari aside.
Now, take one dough ball and with the side of your palm pressing against the ball, keep slanting your hand side to side to flatten it. Then add some cooked lentils in the center and pull the corners together and pinch them to seal the dough ball. Flatten the dough ball again using the same technique and set aside.
Heat some oil on medium heat and fry the kachoris until golden brown. Dish out the tarkari and garnish it with some chopped cilantro. Serve with hot kachoris and tea and have a great weekend!
Mommy in the Kitchen is run by Sidra Moiz Khan, who juggles her pan and baby by the day and curates a food blog by the night. Follow her Facebook page for more recipes.
So for my husband and I, it was a kachori kind of a day and as I put my apron on, we both knew we are in for a big desi breakfast.
This kachori recipe is easy and if you follow the methods step by step, there shall remain nothing between you and those kachoris.
Ingredients
For dough (yields 6 kachoris)
All-purpose flour – 1 ½ cups
Salt – 1 teaspoon
Oil – ¼ cups
Water – for kneading
For kachori filling
Split lentil – ¼ cups
Salt – to taste
For Aloo Tarkari
Potato – 1, finely sliced
Turmeric powder – 1 teaspoon
Aamchoor (mango) powder – 1 teaspoon
Ajwain (caraway) seeds – 1 teaspoon
Red pepper flakes – 1 teaspoon
Salt – 1 teaspoon
Mixed pickle – 1 teaspoon
Cilantro – for garnish
Method
In a mixing bowl, add flour, salt and oil and knead with warm water into smooth dough. Make 6 small balls and set aside. Now bring ¼ cups of split lentil and salt to boil, crush it and set aside.
Separately, in a saucepan, add potatoes and all spices and bring to boil. When potatoes are cooked, add pickle and turn the heat off. Set the tarkari aside.
Now, take one dough ball and with the side of your palm pressing against the ball, keep slanting your hand side to side to flatten it. Then add some cooked lentils in the center and pull the corners together and pinch them to seal the dough ball. Flatten the dough ball again using the same technique and set aside.
Heat some oil on medium heat and fry the kachoris until golden brown. Dish out the tarkari and garnish it with some chopped cilantro. Serve with hot kachoris and tea and have a great weekend!
Mommy in the Kitchen is run by Sidra Moiz Khan, who juggles her pan and baby by the day and curates a food blog by the night. Follow her Facebook page for more recipes.