Corn Kachori

Hi Friends, hope you are doin great.
Today I am going to share the recipe of a very famous snack Kachori.
Kachoris are spicy fried pastries usually stuffed with lentil based stuffing, but here we are going to stuff them with spiced corn masala.

Kachoris are a delicious, spicy, fried puff pastry appetizer for any occasion. - See more at: http://www.manjulaskitchen.com/2007/08/31/khasta-kachori/#sthash.hjJDt90r.dpuf

Kachoris are a delicious, spicy, fried puff pastry appetizer for any occasion. - See more at: http://www.manjulaskitchen.com/2007/08/31/khasta-kachori/#sthash.hjJDt90r.dpuf

These crispy snacks taste awesome and are great appetizers for any occasion.
Served best with sweet green chutney and ketchup.

Kachoris are a delicious, spicy, fried puff pastry appetizer for any occasion. - See more at: http://www.manjulaskitchen.com/2007/08/31/khasta-kachori/#sthash.hjJDt90r.dpuf

Kachoris are a delicious, spicy, fried puff pastry appetizer for any occasion. - See more at: http://www.manjulaskitchen.com/2007/08/31/khasta-kachori/#sthash.hjJDt90r.dpuf

Kachoris are a delicious, spicy, fried puff pastry appetizer for any occasion. - See more at: http://www.manjulaskitchen.com/2007/08/31/khasta-kachori/#sthash.hjJDt90r.dpuf

Kachoris are a delicious, spicy, fried puff pastry appetizer for any occasion. - See more at: http://www.manjulaskitchen.com/2007/08/31/khasta-kachori/#sthash.hjJDt90r.dpuf

Kachoris are a delicious, spicy, fried puff pastry appetizer for any occasion. - See more at: http://www.manjulaskitchen.com/2007/08/31/khasta-kachori/#sthash.hjJDt90r.dpuf

Ingredients :

For the dough :

1. All purpose flour / Maida - 2 cup
2. Oil / ghee - 2 tbsp 
3. Salt  - to taste
4. Warm water - as required

[recipe source for stuffing : Authentic Food Delights ]

For the stuffing :

1. Boiled sweet corn - 1 1/2 cup
2. Green chillies - 2-3 finely chopped
3. Ginger-garlic paste - 1/2 tsp
4. Cumin seeds - 1 tsp
5. Peppercorns -5-6
6. Carom seeds - 1 tsp
7. Fennel seeds - 1 tsp
8. Coriander leaves - 1/2 cup finely chopped
9. Chaat masala powder - 1 tsp
10. Salt  - to taste 
11. Oil -  to deep fry

Method :

  Dough :

1. Sieve the flour and salt together.
2. Add oil and mix with your fingers until well incorporated.
3. Now slowly add warm water and knead into a soft dough.
4. Cover and keep aside for about 20-25 minutes.

Stuffing :

1. Dry roast cumin seeds and peppercorns, grind them into a coarse powder. Keep aside.
2. Coarsely grind the boiled corn and  keep aside.
3. Heat 2 tsp oil in a pan, add carom seeds and fennel seeds. When they change color add ginger-garlic paste, chopped green chillies and fry for about 1-2 minutes.
4. Add coriander leaves, ground cumin and peppercorns, salt, chaat masala powder and mix well.
5. Now stir in the  the corn paste, mix well. 
6. Cook for a few minutes and then keep aside to cool.

  Making kachoris :

1. Divide the dough into equal portions and shape into balls.
2. Roll each ball with the rolling pin into a slightly thick puri and place a spoonful of the stuffing in the center. Enclose the filling by gathering the outer edge of the puri to form a pocket. Pinch off extra dough and shape into a flat ball by gently pressing your thumb in the center. Then roll them into small flattened pooris.
3. Repeat the same for the rest of the dough.
4. Deep fry the kachoris on a medium-low flame till golden brown and crisp.
5. Remove on a kitchen towel to drain excess oil.
6. Serve hot with green chutney or ketchup.

                   Enjoy and Good luck :)

Luv,

Linking to :

What is with my cuppa and Nupur's page

Cook Like a Celebrity Chef event by Food Corner

Chobey ki poori - coconut stuffed sweet empanadas

Chobey ke poori are simple pooris or pastries stuffed with a mixture of dessicated coconut, dry fruits and sugar.

These are similar to empanadas but with sweet stuffing. 
Pooris are stuffed and then deep fried until they are light golden in color and crisp.

These pooris are enjoyed best with a bowl of warm kheer (rice pudding).

Ingredients :

For the dough :

1. All purpose flour /  maida – 3 cups
2. Semolina  -1 cup
3. Water – as needed
4. Salt – 1/2 tsp
5. Pure ghee – 2 tbsp
6. Milk -1 cup

For the stuffing : 

1. Dry Desiccated Coconut - 1 cup 
2. Sugar – 1/2 cup
3. Almonds – 1/4 cup
4. Raisins – 1/4 cup
5. Chironji / charoli nuts - 1/2 cup
6. Cardamoms  - 4-5
7. Cashew nuts -1/4 cup

Method:

 

Stuffing :

1. In a bowl, combine the dessicated coconut, sugar, cardamom seeds, sliced almonds, cashew nuts, chironji and the raisins together and keep aside. This mixture is called as CHOBA.
2. You can also add shredded mawa to the above mixture for extra flavor.

 

 

Dough :

1. Now in a large bowl, add the flour, ghee, salt and mix well rubbing the flour with your hands until it thoroughly gets incorporated.
2. Make a depression in the center and add warm milk , work it into a mass.
3. Knead into a soft dough by adding enough water.
4. Cover with a damp cloth and keep aside for about 30 minutes.  
   

Pooris :

1. Divide the dough into equal portions.
2. Roll out each portion into a flat chapati.
3. Put a spoonfull of the coconut mixture in the center of the poori.
4. Wet the outer edges with cold water with your fingers.
5. Fold over the stuffing and seal the edges pressing lightly with fingers forming a semicircle.
6. Fold or crimp the edges to seal tightly as well as form a pattern.
7. Repeat with all the pooris and keep them covered until all are done.
8. Once all the pooris are ready, heat oil in a wok on medium heat and deep fry the pooris until light brown on both the sides.
9. Remove the pooris on a kitchen towel using a slotted spoon to drain the excess oil.
10. Serve with warm kheer.
11. Stored in air tight containers. 

 

                         Enjoy and Good luck :)

 

Luv,

 

Linking with :
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Vardhini's Sweet Luv - 2013 
What is with my cuppa and Nupur's page

Spicy Chole

Chole are one of my favorites, and there is nothing like my elder sister's spicy chole with hot pooris. 

Here's a mouthwatering chole recipe straight from Kausers kitchen.

Hope you like it.

 

 

 

Ingredients :

1. Chick peas (kabuli chana) - 250 grams
2. Onions - 2 finely (chopped)
3. Tomatoes - 2 (chopped)
4. Boiled potatoes - 1/4 cup (diced)
5. Green Chillies - 2-4 (chopped)
6. Coriander - 1 cup (finely chopped)
7. Mint leaves - 1/2 cup
8. Red chilli powder - 2 1/2 tsp
9. Ginger-garlic paste - 1 tsp
10. Salt - to taste
11. Turmeric powder - 1/2 tsp
12. Chole masala - 3 tsp
13. Black pepper powder - 1/4 tsp
14. Coriander powder - 1/2 tbsp
15. Teabag / tealeaves tied in a muslin cloth -   1
16. Oil - 2 tbsp
17. Water - as needed

 

 

 

Method :

1. Wash and soak the chickpeas in enough water overnight. 
2. Drain chickpeas and put in pressure cooker.
3. Add enough water, little salt, turmeric powder and teabag / tealeaves tied in muslin cloth. 
4. Pressure cook until soft and completely cooked. 
5. Drain and discard the teabag.
6. Heat oil in a pan and add chopped onions, fry till they become transparent.
7. Add ginger-garlic paste, red chilli powder, salt, turmeric powder, coriander powder, black pepper powder and mix well.
8. Now add chopped tomatoes, boiled potatoes, chopped coriander, mint leaves, green chillies and saute.
9. Cook for a few minutes, then add the boiled chick peas and a little water according to the consistency of the gravy you want.
10. Simmer and cook for another 5-6 minutes till the chick peas absorb all the flavors.
11. Garnish with fresh coriander and chopped onions.
12. Squeeze in some fresh lemon juice and serve hot with pooris / bhaturas.

                  

                  Enjoy and Good luck :)

Luv,

Linking with  :
Cook Like a Celebrity Chef event by Food Corner
Winter Food - 30 Min Challenge @ - Sizzling Tastebuds