Achaari Kachori

What do you do with leftover achaar masala?

Summer time in many Indian families means taking stock of the achaar or pickle remaining from the previous year. Large containers are emptied out, cleaned, dried and made ready for a fresh batch of pickle.

This often leaves us with a lot of pickle masala. What will you do with masala?

This is what I did – made some achaari kachori.

Very simple and tangy, this achaari kachori proves to be the perfect accompaniment for a hot cup of tea.

For the filling you need:

  • Achar masala (with oil) – 1 cup
  • Besan – 1 cup (approx)
  • Salt
  • Chili powder

 

 

 

 

 

 

For the kachori you need:

  • Maida – 2 cups
  • Ghee – 1/4 cup
  • Salt as per taste
  • Cold water for needing

Spicy Range of Spices and just spices.

Prepare the filling:

Mix besan, achaar masala, salt and chilli powder. The mix should neither be too soft for nor too hard. The oil should not flow neither should the mix be too dry.

You may need to adjust the besan and masala proportion to get the right filling.

A good way to test would be to take some filling in your hand and form. a ball out of it. If the ball retains its shape without going flat or breaking you know you have the perfect filling.

Prepare the covering:

Mix maida and salt. Add the ghee and rub with both hands. Incorporate the ghee very well in to the maida. It should resemble breadcrumbs.

Add cold water to the maida and knead to get a soft dough. Leave for around 20 minutes.

Prepare the kachori:

Depending upon the size you want, take a portion of the maida. Using your thumbs and fingers make an indent in the ball and fill it with the prepared filling.

First make a ball of the stuffed maida. Now flatten the ball to form disc.

Heat oil in a deep dish wok and fry the kachoris at a very slow flame.

When the kachoris turn brown, gently lift the kachori and place on an absorbent paper.

Serve hot accompanied with tea and chutney.

 

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