Makhana Kachori: During fasting days, one feels like making something different and tasty, but at the same time one also needs light and nutritious food. In such a situation, Makhana Bhari Kachori is a great option. Prepared with buckwheat flour and makhana filling, this shortbread maintains the balance of both taste and health.
This recipe is crispy from outside and spicy and soft from inside. Made with rock salt and fasting spices, this shortbread tastes delicious with coriander chutney. Let us know how to make it step-by-step.
Makhana Kachori
Ingredients
for shortbread
- 150 Gram buckwheat flour
- ½ cup Potato boiled and mashed
- 1 small spoon Ghee for moyan
- rock salt just a pinch
- Ghee or refined oil to fry
for filling
- 50 Gram Makhane
- 2 Potato boiled and mashed
- 1 table spoon Ghee to fry makhana
- 2 Green chilly finely chopped
- 1 table spoon green coriander finely chopped
- ¼ tea spoon chilli powder
- 2 tea spoon dry mango powder
- rock salt as per taste
Instructions
prepare the dough
- Take buckwheat flour in a bowl. Add boiled and mashed potatoes, ghee (moyan) and rock salt to it. Now knead a stiff dough with the help of cold water. Cover the dough and let it set for 15 minutes.
Roast the makhana and prepare the filling.
- Heat ghee in a nonstick pan and fry the makhana until it becomes light golden. When it cools down, grind it coarsely in a mixer. Now add boiled potatoes, green chillies, green coriander, red chilli powder, dry mango powder and rock salt and mix well.
Fill and roll the kachoris
- Knead the dough lightly again. Make small balls. Fill each ball with 1-2 spoons of filling and close the edges. Roll out gently into the shape of a shortbread.
fried shortbread
- Heat ghee or oil in a pan. Add kachoris on medium to low flame. Fry, turning slowly, until golden and crisp.
serving method
- Serve hot makhana filled kachori with fasting coriander chutney or curd.
Notes
Kneading the dough correctly: Buckwheat flour is gluten-free, so kneading it with cold water makes the kachoris easier to roll and they do not tear. The dough should not be too soft or too hard.
Coarseness of Makhana: Grinding the makhana too finely can make the filling sticky. Grind it coarsely so that the kachori gets good crunch and texture.
Filling Techniques: While filling the Kachori, keep in mind that the filling should not reach the edges, otherwise it may burst while frying. Seal the edges well.
Simmer: By frying the kachoris on medium-low flame, they get cooked from inside and become crispy from outside. Frying on high flame can cause them to burn from outside and remain raw from inside.
For variety: You can also add ginger paste, cumin powder or black pepper powder as per your choice in the stuffing, which will further enhance the taste.
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