Bhavnagri Kachori


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It is traditional gujarati farsan. Traditionally it is deep fried and maida dough is used for covering. We make it low calorie by baking the kachoris and using wheat and rice flour dough for covering. At some places baked ghathiyas are also available we can use them.

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Bhavnagri Kachori recipe - How to make Bhavnagri Kachori

Preparation Time:    Cooking Time:    Total Time:     Makes 6 to 8 servings


For The Stuffing
3/4 cup crushed bhavnagri gathia ,
readily available
2 tbsp khajur imli ki chutney
salt to taste
2 tbsp grounded masala , recipe below

To Be Mixed and Blended Into Masala Powder
1 tbsp roasted fennel seeds (saunf)
1 tbsp roasted cumin seeds (jeera)
2 tbsp roasted coriander (dhania) seeds
6 whole dry kashmiri red chillies
2 tbsp roasted sesame seeds (til)
1/2 tbsp peppercorns (kalimirch)

For The Covering
1/2 cup plain flour (maida)
salt to taste
2 tsp oil

Other Ingredients
oil for deep frying
For the stuffing mixture

    For the stuffing mixture
  1. Combine all the stuffing ingredients and mix well.
  2. Keep aside.

For the covering

    For the covering
  1. Combine all the ingredients and make semi stiff dough using water.

How to proceed

    How to proceed
  1. Roll small round puris of 1 and half inch. Keep stuffing in the center and gather the edges.
  2. Press well and give it a round ball shape.
  3. Deep fry the kachoris in a hot oil on medium flame until golden brown.
  4. Drain on an absorbent paper and serve hot with hot masala tea.

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This recipe was contributed by damyantiben on 04 Oct 2012

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