Crispy, golden Poha Kachori filled with a spiced rice flakes and gram flour mixture. These deep-fried savoury pastries are packed with aromatic Indian spices and are perfect for tea-time, festive occasions or snacking with chutney.
You can check out my Garlic Kachori here.
📖 Recipe
Poha Kachori
Crispy, golden Poha Kachori filled with a spiced rice flakes and gram flour mixture. These deep-fried savoury pastries are packed with aromatic Indian spices and are perfect for tea-time, festive occasions or snacking with chutney.
Ingredients
For the Pastry
- ½ cup self-raising flour
- ½ cup chapatti flour
- 4 tablespoons oil
- salt to taste to taste
- water as needed to knead dough
For the Stuffing
- 1 cup poha rice flakes
- 2 tablespoons roasted gram flour besan
- 2 tablespoons ginger and green chilli paste
- 1 tablespoon mustard seeds
- Pinch of asafoetida
- 1 teaspoon sesame seeds
- 1 tablespoon sugar
- 1 tablespoon desiccated coconut
- 1 teaspoon dry mango powder or lemon juice
- 1 teaspoon garam masala
- 1 teaspoon red chilli powder
- 2 teaspoons ground cumin and coriander
- 1 teaspoon fennel seeds crushed
- 1 tablespoon fresh coriander chopped
- 2 tablespoons oil
- salt to tatse
For Frying
- oil
Instructions
Pastry (Outer layer)
- In a mixing bowl, combine self-raising flour, chapatti flour, salt and oil. Add water gradually and knead into a semi-stiff dough. Cover and rest for 1 hour.
Stuffing
- Wash and soak poha for 30 minutes, then drain well.
- Heat 2 tablespoons oil in a pan. Add mustard seeds and asafoetida and allow them to splutter.
- Add poha and roasted gram flour and cook on low heat for 2 to 3 minutes.
- Add all remaining stuffing spices, coconut, sugar and seasoning. Mix well and cook for another 3 to 4 minutes.
- Turn off the heat and allow the mixture to cool completely.
- Divide the dough into equal portions and roll each portion into a small circle.
- Place a spoonful of stuffing in the centre, bring the edges together and seal tightly to form a ball. Shape gently into a kachori.
Frying
- Heat oil in a wok or deep pan. Fry 3 to 4 kachoris at a time on medium heat until golden brown and crisp.
- Drain on kitchen paper and serve hot.
Notes
- Ensure the stuffing is completely cool before filling to prevent soggy kachoris.
- Seal the edges properly to avoid bursting while frying.
- Fry on medium heat for even cooking and crisp texture.
- You can adjust spice levels according to taste.
- Best served fresh and crisp.
Nutrition
Calories: 176kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 14mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 1mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Shama Nagarajan says
Thank you bhabhi for this tempting recipe...
Archana says
Wow! Kahni mein twist. Love it.
Mina Joshi says
Are wah! Kya baat hai? aaj kal har din ek dish leke aa rahi hoi? ....ak daam saraas recipe.......
Sailaja says
Feels like grabbing those kachoris and eat right away.. Yummm
Shobha says
Gr8 idea...kachoris look yum!
Sayantani Mahapatra Mudi says
very very new recipe but looks so delish. can I have some?
hotpotcooking says
Very nice kachoris
Priya Suresh says
Definitely an interesting twist to usual kachoris,looks yummy..
Priya Srinivasan - I Camp in My Kitchen says
very new!!! Looks yum!!!
Simplyfood says
Very innovative revipe.