How To Make Satvic Kachori At Home | 5 Min Homemade Food Recipe
Satvic Kachori is a deep-fried savory stuffed with sauteed and spiced ingredients. It is very popular across India and especially originated in Rajasthan. These crispy, spicy, and delectable kachoris can be easily prepared at home and relished with any sauce, chutney, tea, or coffee.
For the dough
2 cups refined flour, 1 teaspoon ajwain, ½ teaspoon salt, 3 tablespoons ghee, water for kneading
For the stuffing
2 teaspoons oil, 1 teaspoon chopped green chili, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 tablespoon Satvic Foods' Samosa Kachori Mix, ½ teaspoon red chili powder, ½ teaspoon lemon juice, salt to taste, 1 tablespoon chopped coriander leaves
Steps to follow
- Add the maida, salt, ghee, and ajwain to a bowl. Mix well.
- Rub and crumble the flour using your hands. The flour should be slightly moist and hold shape when you curl up your fingers tightly.
- Gradually add water and knead a very soft and smooth dough. Let it rest for 10 minutes.
- Meanwhile, heat refined oil in a pan and add turmeric, chili powder, Satvic Foods' Samosa Kachori Mix, and salt to taste.
- Cook the spices for 2-3 minutes and turn off the flame. Add the chopped coriander leaves and transfer this filling to a plate to cool it completely.
- Please evenly divide the dough into 10 parts.
- Take one and roll it between your palms to make a smooth ball. Flatten it gently and stuff it with a spoonful of the prepared onion filling. Seal the dough and secure the stuffing.
- Again, gently roll it between your palms and make a ball. Then flatten it with your hands and put it aside. If you want, you can roll the kachori with a rolling pin. Use the same process to prepare all the kachoris.
- Heat oil in a deep kadhai. When the oil is medium hot or warm, slide in the kachori. Keep the flame medium and fry until golden brown, so the kachori gets cooked evenly.
- Plate the kachoris and serve them fresh with green chutney.
Tips or Benefits for Kachori
Satvic Foods' Samosa Kachori Mix is an important ingredient as it is specially devised to enhance the kachoris' taste, flavor, and aroma. It is made with pure Indian spices like dry ginger, ajwain, hing, pomegranate seeds, etc., promoting better digestion and nutrient absorption. Also, while frying the kachoris, do not fry them on a high flame because, in that case, they will turn brown quickly but will remain uncooked from within.