Ragda Kachori

Ragda Kachori in Marathi Time: 45 to 50 minutes Makes: 6 to 8 servings I ngredients: Stuffing: 3/4 cup White Vatana 1 tbsp oil ...

Ragda Kachori in Marathi

Time: 45 to 50 minutes
Makes: 6 to 8 servings

3/4 cup White Vatana
1 tbsp oil
1/2 tsp saunf seeds
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp cumin powder
2 tbsp cilantro, finely chopped
salt to taste
1.25 cups maida
2 tbsp hot ghee or oil
1/2 tsp salt
Other Ingredients:
1/2 cup tamarind chutney
1/4 cup green chutney
3/4 cup yogurt + 2 tsp sugar + 1/2 tsp salt
1/2 cup fine sev
2 to 3 tbsp cilantro, finely chopped
2 tsp Chat masala
Little red chili powder to sprinkle over kachori
Oil to deep fry kachori

1) Soak vatana overnight (8 hours) in sufficient water. Pressure cook vatana till soft. Add 1/2 tsp salt while cooking. Mash them well.
2) Take maida into a bowl. Add 1/2 tsp salt and 2 tbsp hot ghee. Mix well. Add water and knead a medium dough. Cover the dough for 20 minutes.
3) Meanwhile, make the stuffing. Heat 1 tbsp oil into a kadai. Add turmeric powder, chili powder, and saunf. Saute for 5 to 7 seconds. Add mashed vatana and mix. Then add coriander powder, cumin powder. Mix well. Cover and cook for 3-4 minutes over low heat.
4) Saute over medium heat until the mixture becomes dry. Add little salt if required. Turn off the heat.
5) Divide the dough into 6 to 8 lemon-sized balls. Also divide the mixture into equal portions.
6) Take one dough portion. Roll and make a 3 inch circle. Put 1 portion of stuffing in the center. Gather all the edges and cover the stuffing. Seal. Dust with some dry flour and roll again to a thick circle (around 3 inch)
7) Heat oil into a kadai. Once oil is hot, turn the heat to medium. Deep fry over medium-low heat. Turn the sides to cook the kachoris evenly.
8) Put one kachori into a plate. Poke and make a 1/2 inch hole in the center. Add tamarind chutney, green chutney, yogurt, chat masala, red chili powder, sev and cilantro.
Serve immediately.


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