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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dough. | 2. In a mixing bowl add all purpose flour, salt and oil; add water slowly while mixing and kneading to make firm, yet pliable dough. | 3. Cover and set dough aside for at least 10 minutes. | 4. Mix Kachori filling ingredients together, i.e. gram flour, asafetida, salt, chili flakes, mango powder and oil. Set aside. | 5. Making Kachori. | 6. Knead dough for a minute and divide into 12 equal parts. | 7. Roll dough ball into a 2-inch diameter circle and place 1 teaspoon of filling in the center. Seal by pulling the edges together to make a ball. Prepare all 12 kachories and let sit for 3 to 4 minutes. | 8. Place a filled kachori with the seam side up, onto a clean surface. Using a rolling pin roll into a circle, approximately 3 inches in diameter. | 9. Heat approximately 1 ½ inches of oil in a frying pan over medium heat. To check if oil is ready, put a little piece of dough into the oil and it should immediately rise to the surface without having changed it’s color. | 10. Slowly drop kachories into the frying pan making sure they don’t overlap one another. As kachories puff up, slowly turn them over and fry on all sides. Turn kachories 3-4 times until they are golden brown in color, which will take about 7 minutes. Kachories should be crisp. If the kachories are fried over high heat they will be too soft. | 11. Prepare Moong Sprouts. | 12. Add ¼ teaspoon of salt and 2-3 tablespoons of water to the moong sprouts. Cover and cook over medium heat for 3-4 minutes till sprouts are tender. Set aside. | 13. Serving Kachories. | 14. Gently make an inch sized hole in the center of the kachori. | 15. Fill with 1 tablespoon of sprouts, 1 tablespoon of potatoes, 2 tablespoons of yogurt and a drizzle with both of the 2 chutneys. | 16. As an option, add a little cilantro, green chili and 1 tablespoon of fine Sev. These add a little more texture and flavor to the Kachori. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup		-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
salt	1/2	teaspoon		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
asafoetida powder	1	pinch		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
red chili pepper flake	1/2	teaspoon		-	-	-	-
mango powder	1/2	teaspoon		-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
moong sprout	1	cup	mixed	-	-	-	-
potato	1	cup	boiled cut	115.5	26.235	3.075	0.135
yogurt	1	cup	whipped	149.45	11.417	8.5015	7.9625
chutney				-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
green chilies	2		chopped	179.91	42.5487	8.9955	0.8996

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.