Dry Kachori Pops (Make & Store) Ramzan Special Recipe by Food Fusion

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 is healthier but more expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: none

Sweet potatoes offer more vitamins.

peas

🥗Healthier: edamame

💰Cheaper: none

Edamame is a protein-rich alternative.

In a tarka pan, add coriander, cumin, black peppercorns, and roast on low flame until fragrant. Let it cool completely. Transfer it to a mortar pestle and crush well.

Add roasted peanuts, spicy roasted split gram lentil, besan gathiya and crush well.

Add crushed red chili, powdered sugar, garam masala powder, Kashmiri red chili powder, citric acid and mix well. Add gur imli ki chutney and mix well.

In a bowl, add whole wheat flour, all-purpose flour, carom seeds, pink salt, clarified butter and mix until it crumbles.

Add water gradually, mix well and knead until a medium hard dough is formed. Cover and let it rest for 30 minutes.

Place dough on a working surface, knead again until smooth.

Take a small amount of dough (20g) and make a smooth ball. Flatten it with your hands about 2.5 inches, add 1 tsp of prepared stuffing, stuff and seal properly.

In a wok, add cooking oil and heat it (140 C). Add prepared kachori pops, fry on low flame until golden and crispy.

Add to an airtight jar for storage for up to 2 weeks. Serve with green chutney, red chutney, and raita.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens