Bhatia Fusion · New dishes from leftovers
Pusawaran ji Kachori
Sprouted green gram kachori
Round, deep-fried (taraylo) kachoris with a soft maida-and-oil crust around a savoury, mildly tangy filling of pusawara (sprouted whole green gram) seasoned with ginger, green chilli, coriander-cumin powder and raw mango powder. Served hot.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
For the filling
For the kachori cover
Method
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Chop the ginger and green chillies finely.
Mix all the filling ingredients thoroughly, divide the mixture into 6 portions and set aside.
In a separate vessel, mix the refined flour, oil and water into a soft, sticky dough. Leave it aside to rest for a while.
Divide the dough into 6 equal portions as well. Flatten one portion on your palm, put a portion of the filling in the centre and seal it by drawing the dough up over the filling. Round the kachori off and flatten it gently. Repeat with the rest.
Heat the frying oil over a medium flame. When it is hot, deep-fry the kachoris on a medium flame until golden brown. Lift them out and drain off the excess oil.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Hot, with Dharan ji Chutney or tomato ketchup.
Recipes mentioned here
Nutrition
EstimatedPer kachori
450 kcal
- Protein
- 6 g
- Carbohydrate
- 41 g
- Fat
- 29 g
The recipe makes 6 kachoris.
Whole recipe
2,670 kcal
- Protein
- 37 g
- Carbohydrate
- 245 g
- Fat
- 171 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Mansi Mathrani.
See the original recipe and photos