BM #74 Week 3 Day 2 -
If you have been following my posts this week, I have chosen to highlight some festival recipes, in this case, Holi, the festival of colors, which just breezed through.
What is Holi without a splash of colors [The splash of colors will come later in the warm season but the spirit is the same :)], a comforting meal, Thandai, some spicy and steaming hot Kachoris and a yummy dessert (I shall post it tomorrow!)
Kachoris are basically made out of a flaky outer cover with a spicy filling which is deep fried in oil. The filling can be varied as per preference. Here I have used spicy Paneer filling to uplift the mood of Holi!!
Recipe Source multiple sources on the Internet
For the Dough -
All Purpose Flour / Maida 1 cup
Salt to taste (about 1/2 tsp)
Butter (at room temperature) 2 Tbsp
Water as needed (to knead a soft dough)
Oil to deep fry
For the Filling -
Paneer shredded 1 cup
Salt as needed
Cashews, crushed 1 Tbsp
Raisins 1 Tbsp
Coconut 1 Tbsp
Ginger-Green Chili paste to taste
Amchur Powder, Chaat Masala, Coriander Powder, Cumin Powder 1/2 tsp each
Coriander leaves, finely chopped 1 Tbsp
Method Of Preparation -
Prepare the Filling - Add all the ingredients in a mixing bowl, mix well and adjust the flavors. Set aside until needed.
Prepare the dough -
In a mixing bowl, add melted butter to the flour. Sprinkle salt and mix well so that it resembles bread crumbs. Cover and set aside for 30 minutes.
Prepare the Kachori -
Divide the dough into 8-9 equal portions. (I got 9 portions)
Knead each portion well. Roll into a 3-4 inch disc. Arrange about 1 1/2 tsp of filling in the center of the disc, bring the edges together to properly seal the filling. Roll out into a thick disc of about 3 inches taking care so that the filing doesn't ooze out.
Prepare the rest of the portions of the dough and keep them covered until they are ready to be fried.
Heat oil in a wok/kadai and on low - medium heat gently slide the prepared raw kachoris 2-3 at a time without crowding the wok. Fry on both sides until they are golden brown. (It took about 10-12 minutes for each batch). Remove from the oil and drain the excess oil on paper towels.
Serve warm with an accompaniment of your choice.
Preparation Time 20 minutes + 30 minutes resting time + 45 minutes Frying time