Plain Kachori || Kachori Recipe || How to make a Plain kachori recipe with step-by-step photos
Plain Kachori is an unstuffed version of the famous Kachori and is basically from Bihar India, It is a nice teatime snack but can also be used as a breakfast recipe and can be had with Aloo bhujia or chana Aloo, pickles, and even a simple side-dish
Plain kachori is made of all-purpose flour and deep-fried in edible oil. Kachori can be made differently, with a filling or without a filling. the normal kachoris are stuffed with daal, chicken potato
But here I will give a recipe for simple kachori without filling
I learned to make it from my mother and grandmother, all the time my favorite snacks especially when the weather becomes cloudy or rainy make Aloo chana tarkari for breakfast and the evening snack
But today I made plain kachori with steamed chicken that I am sharing, though 1’m not a good photographer at all try a bit to clearly capture step by step so that you could better understand
You can also try it once it can be had with a steamed cup of Shireen tea, or omelet, so let’s come to know how to make it.
Recipe tips:
- To prepare puffy kachori one thing to keep in mind dough should be super soft and nonsticky
- All types of puffy kachoris whether they are stuffed or unstuffed must be dough soft and elastic smooth texture
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In a bowl add maida, nigella, ghee, and salt_Mix them well together using your hands until a crumble texture
Then start kneading the dough by adding water little by little till turns to dough is formed, take it out on the working slab then further start kneading to the smooth dough, cover it, and set aside for around 15 minutes
Then start kneading the dough by adding water little by little till turns to dough is formed, take it out on the working slab then further start kneading to the smooth dough, cover it, and set aside for around 15 minutes
Take out the dough from the bowl and divide the dough into 3 equal portions. Make each portion like a thick rope and cut it into equal small tennis size balls, you can adjust as desired if you want to keep the thick and big size of kachori instead of small or thin size
Before you start rolling kachoris place the wok on the stove to pour oil on low flame. Take one ball and flatten it between your palms. Dust some flour on the working slab or rolling board. Roll each ball into a small flat kachori. Place all kachoris on a tray before frying
Once take out the fried kachoris onto the kitchen towel to remove excess oil. Repeat the same process with all remaining rolled kachoris
Plain kachori is an unstuffed version of the famous Kachori. It is basically from Bihar India, is made of all-purpose flour, and is deep-fried in edible oil.
Easy to make kachori is ready to serve with Aloo bhujia or aloo chana tarkari, steam roasted chicken
Plain kachori is an unstuffed version of the famous Kachori. It is basically from Bihar India, is made of all-purpose flour, and is deep-fried in edible oil.
Ingredients:
- 2 cups, of maida all-purpose flour
- 1 tbsp, ghee
- ¼ tsp, nigella
- ½ tsp, salt
- Water as required
- ¼ cup, flour for dusting
How to make Plain Kachori?
- In a bowl add maida, nigella, ghee, and salt
- Mix them well together using your hands until a crumble texture
- Then start kneading the dough by adding water little by little till the dough is formed
- Take it out on a working slab then start kneading to the smooth dough
- Cover it and set it aside for resting for around 15 minutes
- Take out the dough from the bowl and divide the dough into 3 equal portions
- Make each portion like a thick rope and cut it into equal small tennis size ball
- You can adjust as desired if you want to keep a thick and big size of kachori instead of a small or thin size
- Before you start rolling kachoris place the wok on the stove to pour oil on a low flame
- Take one ball and flatten it between your palms
- Dust some flour on the slab or rolling board
- Roll each ball into a small flat kachori
- Place all kachoris on a tray before frying
- Heat enough oil in a wok
- Gently slide one kachori at a time into the medium-hot oil and fry it
- Until it gets puffy and golden brown in color
- Once fried take out the fried kachoris onto the kitchen towel to remove excess oil
- Repeat the same process with all remaining rolled kachoris
- Easy to make kachori is ready to serve with Aloo bhujia or aloo chana tarkari, steam-roasted chicken
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