Homemade Crispy, Tasty Kachori + Amchoor Chutney Recipe | Bombay Chef Varun Inamdar Snacks Recipes

Описание: Kachori Recipe | Instant Amchur Chutney | Amchur Ki Khatti Mitthi Chutney | Imli Gud Ki Chutney | Amchur Powder Ki khatti Chatni | Meethi Chutney | Kachori With Chutney | Kachori Chaat | Moong Dal Masala Kachori | Evening Tea Time Snacks Recipe | Step By Step Kachori Recipe | Chaat Chutney Recipes | Rajshri Food

Learn how to make Kachori With Amchoor Chutney at home with our Chef Varun Inamdar

Ingredients
For Kachori Dough
All Purpose Flour
Ghee or Oil
Salt as required
Water

For Chutney
½ cup
Dried Mango Powder
Water
(as required)
½ cup
Sugar

⅓ cup
Jaggery

2 tbsp
Raisins (optional)
2 tbsp
Cashew Nuts
½ tsp
Garam Masala Powder

½ tsp
Black Salt
1 tsp
Fennel Seeds
(untoasted)
1 tsp
Dried Ginger Powder

1 tsp
Cumin Seeds
(untoasted)
½ tsp
Red Chilli Powder
Salt to taste


For Kachori Stuffing
½ cup
Gram Flour
¼ cup
Yellow Gram (soaked)
1 tbsp
Fenugreek Leaves
(dried)
2 tbsp
Oil
1 tsp
Red Chilli Powder

½ tsp
Asafoetida

½ tsp
Garam Masala Powder
¼ tsp
Baking Soda
Salt
(as required)

Oil
(for frying)


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About Kachori
Kachori is a sweet and spicy deep-fried snack, originating in India subcontinent, and common in places with Indian diaspora and other South Asian diaspora. Alternative names for the snack include kachauri, kachodi and katchuri.

Kota Kachori from Rajasthan is probably the most famous kachori in the state. The Pyaaj Kachori (onion kachori) is also very popular. Another form of Kachori in Jodhpur is the Mawa Kachori, invented by the late Rawat Deora. It is a sweet dish dipped in sugar syrup.

In Gujarat, it is usually a round ball made of flour and dough filled with a stuffing of yellow moong dal, black pepper, red chili powder, and ginger paste.

In Delhi it is often served as chaat. Delhi also has another kind of kachori, called 'Khasta kachori' or Raj Kachori (fast) kachori, made with potato, coconut, and sugar. Kachoris are often served with a chutney made from tamarind, mint, or coriander. Another type is fried and stuffed with pulses (urad and moong especially) and is generally found in the Kutch region of Gujarat.

In West Bengal and Bangladesh, a kachori (often pronounced kochuri) has a quite different variation. In West Bengal, kachori is softer and smaller. It is made mostly of white flour (maida) and asafoetida (hing), which are often added to make it extremely tasty. It is mostly eaten as a tea-time snack in the morning or evening often accompanied with tasty potato-peas curry and Bengali sweets. Also, a kachori stuffed with peas (koraishuti kochuri) is a winter delicacy in Bengal. Another variant in Bengal that exists mostly in sweet shops is the hard form (like in Delhi) with a masala inside called 'Khasta Kochuri'. Generally, no curry is accompanied by the khasta kochuri version.

Some of the variants in North India include a version similar to the Rajasthani one, accompanied by a curry made of potatoes and varied spices or even chana (chole) similar to one served in chole bhature. . .
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