Happy Festive Season my dear friends!!
This time of the year which begins from August and ends up in December is the most awaited and my favorite time of the year. This is the festive season for all most all the Indians. The festivities begin with Teej which remarks the onset of Saavn or monsoon and ends up on 31st december on new years eve. Most of the families celebrate festivals with various kinds of food preparations.
In the northern part of India, specially in Uttar Pradesh, Delhi , Punjab and Rajasthan it is important to make Pakka Khana or fine foods cooked in butter or oils. Pakka Khana includes pooris, Kachoris and foods that are cooked in oil. Apart from festive season , Pooris and Kachoris are also served on special occasions or sometimes when a special guest arrives. Apart form that, I love to make pooris or kachoris once in a month just make my family feel special 🙂
Pooris are small, round, flat piece of bread made of wheat flour, deep-fried and served with daal and vegetables. Kachoris are usually a round flattened ball made of fine flour filled with a stuffing of any kinds like Potatoes, daals, masala, onions etc. This time Blog Hop is bringing Irresistible and Super delicious Kachoris to celebrate the festive season. Check out all the delicious kachoris at the end of the post.
On the Auspicious Occasion Of Dusshera ,I made these delicious and easy Kachoris to celebrate the victory of Good over Evil. The filling I used was of Sattu or roasted gram flour. The recipe is very easy and these Kachoris are quick to make. I used maida or all purposr flour , but you can also use whole wheat flour to make these Kachoris.
here is the recipe
SATTU KI KACHORI
For making dough
1 cup All purpose flour ( you can also use whole wheat)
1/4 tsp salt
2 tsp. Ghee or clarified butter
warm water to knead a soft dough
For making filling
1/2 cup Sattu or Roasted Gram flour
1/4 tsp. red chili powder
1/4 tsp. coriander powder
1/4 tsp. Amchur(dry mango) Powder
Salt to taste
heeng or Asafoetida a pinch
finely chopped cilantro leaves(dhaniya leaves)
1 tbsp. oil for roasting the stuffing
Oil for deep frying
1. In a bowl add flour, salt and ghee. Knead a soft dough using warm waster. Cover the dough and let it rest for 15 minutes.
2. Mean while we can prepare the filling. To prepare filling take a thick bottomed pan and heat the oil in it. Now add heeng, all dry spices and sattu or roasted gram flour.
3. Mix all the spices and sattu well and keep roasting for 5 minutes on low flame.
4. Turn off the flame and let this stuffing gets cooled. Once cooled you can add cilantro leaves.
5.To make kachoris first take a lemon size dough ball and roll it into a disc. Place a spoonful of stuffing in between and seal the ends in shape of a Kachori. Press between palms. Roll gently with a rolling pin. Make sure that you don’t put much pressure on the rolling pin.
6.Heat oil in a deep pan, add the kachoris on medium heat .
Now lower the flame after a minute and fry the kachoris on low heat from both sides till golden in colour.
7.Drain on a paper napkin to absorb the extra fat and serve hot with mint chutney or Daal or Tamatar aloo ki Sabzi.
KHASTA KACHORI BY Shubha
WHOLE MUNG BAKED KACHORIS BY +Anu Nagaraja AUTHOR OF EASY BITES ONLINE
DRY FRUIT KACHORI /RAJASTHANI MAWA KACHORI BY +padma veeranki AUTHOR OF MASALAKORB
KHASTA KACHORI BY jayashree trao AUTHOR OF EVERGREEN DISHES
ALOO PYAZ KACHORI BY VANI AUTHOR OF +marudhus kitchen
KABULI CHANA ( GARBANZO BEANS ) KACHORI BY +Shobana Vijay AUTHOR OF SHOBA’S DELIGHT
SATTU KI KACHORI BY +Swati Saxena AUTHOR OF LET’S COOK HEALTHY TONIGHT
TUVAR LILVA KACHORI BY +Parvathy Vijayakumar AUTHOR OF CRACKLE AND TEMPER
KORAISHUTIR KOCHURI/ GREEN PEAS STUFFED BENGALI STYLE KACHORI BY +PIYALI SEKHAR MUTHA /My Tryst With Food And Travel AUTHOR OF MY TRYST WITH FOOD AND TRAVEL