Kachori
Crispy deep-fried pastries stuffed with a spiced peas filling. These beloved Bengali snacks are perfect for breakfast or evening tea.
Cooking
Preparing Bhaja Masala: Roast 2 tbsp jeera (cumin seeds) and 6 shukno lonka (dry red chillies) on low heat for 3-4 minutes. Grind to a powder.
Preparing the Filling: 1. Grind motorshuti/peas and ginger with a little water to make a coarse paste. 2. Heat 1 tbsp oil in a kadhai. Add the paste and cook. 3. Add salt and bhaja masala. Mix well and remove from heat.
Preparing Kachoris: 1. Take maida in a bowl. Add 3 tbsp oil and 1/4 tsp salt. 2. Add water to knead into a tight dough. 3. Divide into small balls. 4. Stuff each ball with filling. 5. Roll each into a flat pancake.
Frying: 1. Heat oil in a kadhai. 2. Fry kachoris until golden brown on both sides. 3. Remove onto a paper towel to absorb excess oil.
Serving Suggestions
Serve with alur dom (potato curry). A hot Sunday
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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