Sweet Kachori Recipe: 59 Photos
Bread Sweet Kachori - Subbus Kitchen
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FAQ
Grind sugar, grind cashew nuts and almonds too but don't make a very fine powder out of them. Peel Elaichi and crush. When the fried Mawa turns a liitle warm add sugar and grounded dry fruits to it. Pitthi to be filled in the Kachoris is ready.
Kachori (pronounced [kətʃɔːɽi]) is a deep-fried, spicy, stuffed pastry originating from the Marwar region of Rajasthan, India.
I use whole wheat flour for the kachori dough.. You can use all-purpose flour and wheat flour in the ratio of 50:50. I use moong dal namkeen instead of cooked dal for my kachori filling.
Like deep-fried foods, Samosas and kachoris are usually deep-fried, which means they have high levels of unhealthy fats that can contribute to increased bad cholesterol (LDL) levels and raise your risk of heart disease.
“If you add too little ghee, the dough won't come together. And if you add too much ghee, the kachoris would not be fluffy,” shared Bhadouria. *Make the dough with lukewarm water and not room temperature water. Otherwise, the ghee would harden, leading to small blobs of ghee all over the dough.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
