COCONUT KACHORI- SPICY AND SWEET VARIATIONS

INGREDIENTS

for filling
oil  1 1/2 tsp
mustard seeds  1/2 tsp
cumin  1/2 tsp
saunf/fennel seeds  1/2 tsp
asafoetida/ hing 1/2 tsp
chilli pdr. to taste
pepper pdr. 1/2 tsp or to taste
coconut pdr.  100 gm
salt to taste

method for filling
heat oil, add mustard seeds, once it crackles, add cumin, saunf, saute till aroma comes
add hing, chilli pdr., pepper pdr, fry for 30 seconds
add coconut, salt, fry for 2 minutes on low flame
remove, cool

for covering
maida/ all purpose flour   1 cup
corn flour   2 tbsp
ghee 2 tsp
salt 1/2 tsp
water to make dough

To make kachoris
roll out small puris, roughly  4" in diameter
put 2-3 tsp of filling, bring together from all sides
if excess dough is there, you can remove & add to rest of the dough
cover well, roll lightly, press lightly with your palm
deep fry in hot oil till light brown, then lower heat, fry for 2 minutes
drain well on kitchen towel
serve with green chutney, sweet chutney

TIP- those who like sweet kachoris, you may lightly roast coconut pdr., add powdered sugar to taste, raisins and nuts finely chopped, cardamom pdr. little, fill in the same way, OR
you roll out a circle, even slightly bigger, put the filling in the middle, fold into semi-circle, brush water all around the corners, to seal, then press with fork to make sure that it is well sealed, also to get a nice design.

both the kachoris can be stored for almost a week, if it lasts that long !



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