The word ‘Holi’ reminds us the beginning of spring, beautiful colors, fun filled moments with friends& family, last but not least the food & drinks. Though this festival was originally celebrated in India, now this is being celebrated in many parts of United Kingdom,Europe & other parts of the globe too.
Kachori aka Stuffed Poori is the most popular snack prepared during Holi. After hours of playing with colors & water pistols these fried goodies are a treat to our tummies.You can serve these kachoris along with Aloo Subzi or can serve them with cup of hot masala chai. The filling,dough can be prepared a day in advance and on the day of festival, just fry the pooris and serve them hot. I prepared the dough using whole wheat flour however if you you would like to substitute with all purpose flour/plain flour, you can definitely do it. The following measurement yields around 12 medium sized kachoris.
This was my recipe contribution for this month to The Urban Spice website.
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
|
- 1 Cup whole wheat flour
- 1 tablespoon Ajwain Seeds / Carom
- 2 tablespoons Vegetable Oil Ghee or
- 1/2 teaspoon salt
- 1 Cup Sweetcorn Frozen
- 1 onion
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1/2 teaspoon ginger finely grated
- 1/2 teaspoon garlic finely grated
- 1/2 teaspoon Jeera Seeds
- 1/2 teaspoon chilli coriander garam masala amchur
- 1/2 teespoon Coriander Powder
- 1/2 teaspoon Garam Masala Powder
- 1/2 teaspoon amchur powder
- cooking oil For deep frying
- Few coriander leaves
Ingredients
For Dough :
For the Filling :
|
|
- Mix whole wheat,salt,carom seeds with oil or ghee until they form a crumble like texture.
- Add water little by little and make a stiff dough.Let the dough for at least 30minutes to 1 hour.
- In the meantime lets prepare the filling.
- Heat oil in a nonstick frying pan. Add jeera seeds. Let them splutter
- Add chopped onions,grated ginger & garlic. Saute for a minute. Once the onions become translucent add sweet corn kernels.
- Since I used frozen corn, I have added them directly.
- Later add in all the dry powders one by one and saute for upto 5 minutes
- At last add the coriander leaves to the corn mixture. Let the mixture cool down
- Pulse them to a coarse mixture.
- In the same frying pan add this coarse corn mixture and saute for a minute or two until they become dry.
- This might look like an extra step but they prevent kachoris from becoming soggy.
- Divide the dough into equal sized balls.
- Dust some flour and roll them into flat discs and place a tablespoon of corn filling in the centre of disc.
- Bring the edges together and join them like how we do for stuffed parathas.
- Dust some flour on the stuffed discs and using your hands slightly press the kachoris.
- Make sure the dough doesn't tear up.
- Heat oil in a kadai and gently drop the kachoris.
- You can fry 3 kachori at a time depending on the size of your kadai.
- Fry on a medium heat until both the sides turn golden brown.
- It takes approximately 8-9 minutes to get the prefect flaky textured kachoris.
- Serve the sweetcorn kachoris with Masala Chai or Khatte Aloo
