Pink Kachori | पिंक कचोरी | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A beautiful kachori with a filling of yoghurt, tangy imli ki chutney and some crispy sev. Perfect snack for all occasions.
PINK KACHORI

Ingredients

2 cups refined flour (maida)
Salt to taste
2½ tbsps ghee
¼ cup boiled beetroot puree
½ inch ginger, finely chopped
½ tsp fennel seeds
½ tsp coriander seeds
2-3 green chillies, chopped
¼ tsp turmeric powder
½ tsp red chilli powder
1½ tsps coriander powder
½ tsp cumin powder
1½ cups soaked split skinless green gram (moong dal), soaked 2-3 hours and drained
¾ tsp dried mango powder
½ tsp powdered sugar
2 tbsps freshly chopped coriander leaves + for garnish
½ tbsp lemon juice
Oil for deep frying
Yogurt
Sweet tamarind chutney as required
Green chutney as required
Chopped onion as required
Chopped tomato as required
Sev for garnish
Chaat masala powder for garnish

Method

1. In a bowl, refined flour, salt, 2 tbsps ghee, mix well. Add boiled beetroot puree, mix well and knead to stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. Meanwhile, heat remaining ghee in a non-stick pan, add ginger, fennel seeds, coriander seeds, and sauté well for 30 seconds.
3. Add turmeric powder, red chilli powder, coriander powder, cumin powder, sauté for 30 seconds. Add 3-4 tbsps water, mix well and cook for 1 minute.
4. Add moong dal, mix well and add salt, cook for 1-2 minutes. Add dried mango powder, powdered sugar, and cook for 1 minute.
5. Add chopped coriander, mix well and cook for 1 minute. Add lemon juice, mix well and take it off the heat and set it aside to cool slightly.
6. In a blender jar, add the prepared mixture and blend to a coarse paste.Transfer to a bowl, set aside.
7. Divide the dough into equal portions and shape them into balls. Roll each ball into a small disc and stuff with a portion of the prepared mixture and seal the edges. Flatten it slightly and roll into a small disc, set aside.
8. Heat sufficient oil in a non-stick pan, deep fry the prepared discs till golden and crispy. Drain on an absorbent paper.
9. Make a well in the centre of the kachoris and stuff it with yogurt, sweet tamarind chutney, green chutney, chopped onion, and chopped tomatoes. Garnish chopped coriander, sev and sprinkle chaat masala powder. Serve immediately

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