कच्चे केले की कचोरी।आलूकी कचौड़ी भी फेल है इसके आगे।Raw banana Kachori.Kacche keleki khasta Kachori।

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a distinct flavor.

green chilies

🥗Healthier: jalapeños

💰Cheaper: none

Jalapeños can provide a similar heat level.

fresh coriander

🥗Healthier: none

💰Cheaper: dried coriander

Dried coriander can be used in a pinch.

Cut the raw bananas into two pieces and steam them in a steamer for 10 minutes until soft.

Let the steamed bananas cool down before removing the peel.

Grate the cooled bananas into a bowl.

In a mixer jar, add 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, and 1 teaspoon fennel seeds; grind them coarsely.

In a pan, heat 1.5 tablespoons of oil over low heat and add finely chopped 4 green chilies.

Add the coarsely ground spice mix to the pan and stir.

Add 1/4 teaspoon asafoetida, 1 teaspoon red chili powder, and 1/2 teaspoon turmeric powder to the pan and mix well to avoid burning the spices.

Add 1/2 teaspoon dry ginger powder, 1 teaspoon amchur powder, and 1 tablespoon garam masala to the pan and stir again.

Add the grated bananas to the pan and mix everything well.

Add crushed kasuri methi and 1/2 teaspoon sugar to balance the flavor, then mix again.

Let the stuffing cool down.

In a bowl, combine 1 cup all-purpose flour and 1 cup whole wheat flour, along with 1 teaspoon salt and 1 teaspoon carom seeds.

Add 2 tablespoons of ghee to the flour mixture and mix well until crumbly.

Gradually add water to form a soft dough, using about 200 ml of water, and let it rest for 10-15 minutes.

Divide the stuffing into lemon-sized balls.

Take a small portion of dough, flatten it slightly, and place the stuffing in the center.

Fold the edges of the dough over the stuffing to seal it, then flatten gently without rolling it out.

Heat oil in a pan over low heat for frying.

Carefully add the kachoris to the hot oil, ensuring the temperature is low to avoid burning.

Fry the kachoris until they puff up and turn light brown, turning occasionally for even cooking.

Remove the kachoris and drain them on paper towels to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens