Halwai July 15, 2019

Ingredients:

• Maida – 1 cup
• Suji – 1/2 cup
• A pinch of salt
• For filling: Groundnut – 1/2 cup
• Amchoor – 1 tsp
• Red Chilli powder – 1/2 tsp
• Garam Masala – 1 tsp
• A pinch of Asafoetida
• Ajwain – 1/2 tsp
• Mustard Seeds – 1 tsp
• Coriander leaves – 1 bunch
• Garlic – 1-2 Cloves
• Green chilli – 3-4
• For garnishing: Sev – 1/2 cup
• Curd (beaten) – 1/2 cup
• Onion (finally chopped) – 1
• Potato – 2 (boiled and finally chopped)
• Green chutney – 2tsp
• Sweet chutney – 1 tsp
• Refined oil
• 1 tsp – Sugar

Method:

  1. Soak the groundnuts for 5-6 hours and peel off the skin.
  2. Coarsely grind the groundnuts, green chillies, garlic and ajwain without using water.
  3. Heat 1 tsp of oil in a frying pan and put the mustard seeds.
  4. When the seeds start crackling, add asafoetida.
  5. Add the groundnut mixture and saute over medium heat.
  6. Add amchoor powder, red chilli powder, garam masala, coriander leaves and mix well.
  7. Add salt to taste and cook for some more time.
  8. For dough: Take the maida and suji in a bowl, add 2 tsp of refined oil, salt and mix well.
  9. Add cold water and knead a smooth dough.
  10. Set the dough aside for about 10 mins.
  11. Divide the dough into small balls of almost equal size and roll them out to approximately 3-4 inches in diameter.
  12. Put about 2 tsp of the filling in the centre of the rolled out balls and seal the edges together using a little water.
  13. Roll out the balls further to 4-5 inches in diameter.
  14. Heat oil in a deep frying pan or kadai on high flame.
  15. Deep-fry the kachories on medium heat, until golden brown.
  16. Crush the kachories in a plate and add the boiled potatoes, chopped onions, curd, red chilli powder, sugar, green chutney, sweet chutney and sev.
  17. Serve with tea or coffee.

Recipe courtesy of Pratibha Singh