KITCHEN CLOCK
CHOPPING & PREP
20 min
SEASONING & REST
120 min
COOKING
40 min
TOTAL
60 min
Chatpata · Medium
NUTRITION PER SERVING
| Calories | 560 kcal |
| Protein | 12 g |
| Carbohydrates | 68 g |
| Fat | 27 g |
| Fibre | 6 g |
| Sodium | 380 mg |
Estimated from the ingredients and quantities in this recipe, for 4 servings. Not lab tested.
SAMAAN
01Soak the urad dal for 2 hours. Rub ghee into the maida until it holds when pressed. Knead with cold water into a soft dough. Rest for 20 minutes.
02Drain the soaked dal and grind coarsely without water.
03Cook the dal in oil with sauf, hing, chilli, coriander and salt until dry and crumbly.
04Stuff small dough balls with the filling and press flat.
05Fry on low heat for 12 to 15 minutes until golden and crisp.
06For the sabzi, cook tomatoes with spices, add potatoes and water and simmer for 10 minutes.
07Serve kachoris with the sabzi.
SAWAAL JAWAAB
Why did my kachori turn soft?
The oil was too hot so the outside browned before the layers cooked.
How is this different from matar kachori?
It uses a dry urad dal filling and is fried slowly until hard and flaky.
