Dahi Sprouts Kachauri


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Tasty roadside snack made nutritious by a stuffing of sprouts, potatoes, pomogranate mixed in herbs and spices.

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Dahi Sprouts Kachauri recipe - How to make Dahi Sprouts Kachauri

Preparation Time:    Cooking Time:    Total Time:    
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For Kachauri:
1/2 cup plain flour (maida)
1 tbsp ghee
1/2 tsp salt
water as required
oil for deep frying

For Filling:
1/4 cup mixed sprouts (kala channa, moong )
1/4 cup potatoes, boiled and diced
1 tbsp grated carrot
2 tbsp pomogranate (anar)
1/2 cup curds (dahi), beaten and thinned
1 tbsp chutney (recipe given below)
2 tsp roasted cumin seeds (jeera), powdered
1 tsp roasted carom seeds (ajwain), powdered
1 tsp roasted coriander (dhania) seeds, powdered
1 tsp black salt (sanchal)
a pinch of chilli powder
grated ginger (adrak) as required
coriander (dhania) leaves for garnishing
1 tbsp tomato ketchup
1 tbsp mint leaves (phudina)

For Chutney:
50 gms tamarind (imli) pulp
1 tbsp grated jaggery (gur)
salt to taste
1/2 tsp black salt (sanchal)
1 tsp dried ginger (soonth) powder
a pinch of black pepper (kalimirch) powder
a pinch of chilli powder

For Kachauri:

    For Kachauri:
  1. Knead the maida, salt and ghee to a stiff dough with water.
  2. Roll to 1/8 inch thickness.
  3. Fry first over high heat, then low, till a golden and puffed up.

For Chutney:

    For Chutney:
  1. Mix chutney ingredients together and bring to a boil, then simmer over low heat till thick.
  2. Break an opening in one kachauri for the filling.
  3. Fill the filling ingredients into the cavity of the kachauri and serve.

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This recipe was contributed by goodrecipies on 08 Jul 2005

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