Scotland for Visitors

  

Home

 History Recipes Contact

  Ethnic Meals and Recipes Ideas  
Pick a Type of Meal Pick a Country Pick a Main Ingredient
Starters & Soups
Snacks & Lighter Meals
Main Courses
Salads
Sweets		 Scotland
More Scottish Recipes
England - France
Ireland - Wales
Indian		 Meat
Fish
Poultry
Vegetables

Ethnic Recipe and Meal Ideas
This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"
 


Indian Recipe and Meal Ideas
Indian Food and Meal Ideas
Hot Kachori

The favourite Indian snack, a preparation of fried maida balls filled with hot and sweet stuffing.
For US to UK equivalents see this rough guide

Recipe Ingredients:

  • For cover:
  • 1 1/2 cup plain flour
  • 3 tbsp. oil
  • salt to taste
  • cold water to knead dough
  • For filling:
  • 1 cup yellow moong dal washed and soaked for 1/2 hour
  • 1 tsp. garam masala
  • 1 tsp. red chilli powder
  • 1/2 tsp. dhania (coriander) powder
  • 1/2 tsp. coriander seeds crushed coarsely
  • 1/2 tsp. fennel (saunf) seeds crushed coarsely
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. mustard seeds
  • 1 tbsp. coriander leaves finely chopped
  • salt to taste
  • 2-3 pinches asafoetida
  • 1 tbsp. oil
  • oil to deep fry
  • 1 tbsp. plain flour for patching



Method:


For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.
Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.


As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.