Recipe for Crispy and Khamang Kachori

Khamang Kachori
Crispy and Khamang Kachori

This is a Recipe for making at home crispy spicy or Khamang Kachori. This spicy Kachori preparation makes the use of dry-coconut pieces, peanut-powder, poppy and sesame seeds, coriander leaves, sweet and spicy masala and lime juice to give it that added spicy flavor.

The Khamang Kachori makes a great snack, which can also be served for breakfast or in the tiffin-boxes of school-going kids.

The Marathi language version of the same Kachori recipe can be seen here – Spicy Kachori

Preparation Time: 60 Minutes
Serves: 20 Nos

For the Covering
2 Cups Refined Flour
1 Tablespoon Besan
1 Tablespoon Semolina
2 Tablespoon Oil (hot)
Salt as per taste

For the Stuffing
1 Cup Dry Coconut (shredded)
¼ Cup Peanut Powder (roasted)
2 Tablespoon Sesame Seeds
2 Tablespoon Poppy Seeds
½ Cup Coriander (chopped)
2 Green Chilies
2 Teaspoon Coriander-Cumin Seeds Powder
1 Teaspoon Garam Masala
1 Teaspoon Goda Masala
10-12 Garlic Petals (chopped)
1 Lemon Juice
Sugar and Salt as per taste
Oil for frying the Kachori

Khamang Kachori
Crispy and Khamang Kachori

Wash, chop the Coriander Leaves and spread them over a napkin for 10 minutes. Roast the Peanut, remove the skin and prepare thick powder. Chop the Garlic.

For the Covering:
Mix the Refined Flour, Besan, Suji, Salt, hot Oil and then add some Water to prepare a thick Dough. Keep the Dough aside for 20-30 minutes and prepare 20 equal balls from the Dough.

For the Stuffing:
Roast the Dry shredded Coconut, Sesame Seeds, Poppy Seeds. Mix the Coconut, Sesame Seeds, Poppy Seeds, Peanut Powder, Coriander Leaves, Green Chilies, Garlic, Coriander-Cumin Seeds Powder, Garam Masala, Goda Masala, Lemon Juice, Sugar, Salt and mix it well.

For the Kachori
Take one Dough ball, roll it like a small Puri and insert a tablespoon of the Kachori mixture into it and close the Puri and roll slightly. Prepare all Kachori using the same procedure.

Heat the Oil in a Kadai and deep fry the Kachoris until they become crispy.

While serving garnish with Tamarind Chutney and Sev.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

Leave a comment

Your email address will not be published. Required fields are marked *

The reCAPTCHA verification period has expired. Please reload the page.