Friday, 11 January 2013

Poha Kachori ~ Deep fried spicy stuffed golden balls REPOSTED

Made n Enjoyed
Hello readers,

Some times my mind works so well that all I do is find faults in other people and when my mind switches off..I can't seem to find any faults in myself ;-) !!
Yesterday I was preparing the ingredients to make Batata Poha, I took out rice flakes, and I saw that in a jar there were just a few spoons of rice flakes left, so I thought I'll use it all up. I soaked the POHA...but when I was cooking it I realise that I used a smaller couldn't add all the soaked poha. I had it leave atleast one cup of poha aside..and then I wondered how I could use up the already soaked poha.  After a long thought, I thought I'd try to make Kachori filling..and.. the result was couldn't wait to try it out, and for once, even I didn't care about the pics that I, two clicks here and there and I couldn't wait to tuck in!

You will need:- ( Pastry )

  • 1/2 cup Self-raising flour
  • 1/2 cup Chappati flour
  • Salt to taste
  • 3-4 tbsp oil
  •  Water to kneed dough
  • You will need :- ( stuffing )
    • 1 cup poha ( rice flakes )
    • 2 tbsp roasted gram flour-besan ( I used gujarati style bharwa masala )
    • 2 tbsp ginger and green chilli paste
    • Salt to taste
    • 1 tbsp mustard seeds
    • pinch asafoetida
    • 1 tsp seasame seeds
    • 1 tbsp Sugar
    • 1 tbsp dry coconut powder
    • Dry mango powder or lemon juice(according to your taste)
    • 1 tsp Garam masala
    • 1 tsp red chilli powder
    • 2 tsp cumin and coriander seeds powder
    • 1 tsp fennel seeds(crushed)
    • 1 tbsp fresh chopped coriander
    • 2 tbsp oil
    • More oil to fry

    Mix all the ingredients and make a semi stiff dough. Leave a side to rest for about an hour.
    Clean, wash and soak the poha at least half an hour.
    In a haevy bottom pan heat oil and add mustard seeds and asafoetida.
    After spultter add poha and gram flour and cook for 2-3 minutes on a very low heat.
    Now add all the masala and seasonings. let it cook further about 3-4 minutes.
    Switch of the heat and let it cool.Now divide the dough into small portions, and roll into a small circle.
    put a large spoonful of the filling into the center, then fold the dough over the filling to form a ball and seal the edges with a peak at the top.
    You can grease your palms a little and roll the ball between them to form an even ball if that's easier. Repeat for all the kachoris.
    Now heat oil in a wok and deep fry 3-4 kachoris at a time over medium heat till they are golden brown in color.
    Serve hot with Green Chutney or Tamarind chutney. I served with both..Enjoy as much as my family did!! you can check out  my Garlic Kachori here.

    Linking this to Shama's event Fast Food - POHA


    1. Definitely an interesting twist to usual kachoris,looks yummy..

    2. very very new recipe but looks so delish. can I have some?

    3. Gr8 idea...kachoris look yum!

    4. Feels like grabbing those kachoris and eat right away.. Yummm

    5. Are wah! Kya baat hai? aaj kal har din ek dish leke aa rahi hoi? ....ak daam saraas recipe.......

    6. Wow! Kahni mein twist. Love it.

    7. Thank you bhabhi for this tempting recipe...


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