Mixed Sprout Kachori - A speciality from Rajasthan!

Monsoon season is the time that you crave to eat fried food... When we are inside the office, and it is raining heavily outsi de, we look forward to the caterers to serve Kanda Bhaji (Onion Pakoda) or Wada Pav in the evening with friend chillies   for snacks... The canteen is crowded on such days :)  A strong cup of Tea after eating the Wada Pav really satisfies your hunger and taste buds!

It is advisable not to eat road side food in the monsoon season as it can lead to food poisoning which leads to various health issues.

I will share with you Mixed Sprout Kachori recipe which is a famous snack of Rajasthan which is a tempting snack that can be eaten as breakfast or for snacks.

Do try this recipe, share the link with your friends and don't forget to leave your valuable feedback which  is very important!

Ingredients :

To make the outer covering

Maida - 2 cups

Oil - 1/4th cup

Soda - a pinch

Salt to taste

Water as required

Oil for deep frying

For the stuffing :

Mixed Sprouts : 3/4th cup

Grated Ginger - 1 tsp

Green Chillies - 3

Turmeric Powder - 1 tsp

Red Chilly Powder - 1 tsp

Black Salt - 1/4 tsp

Salt and sugar to taste

Asafetodia - 1/4 tsp

For the Masala :

Coriander Seeds - 2 tsp

Cumin Seeds - 1 tsp

Black Pepper Corns - 5 to 6

Fennel Seeds - 1 tsp

Clove - 1

Cinnamon Stick - 1 small piece

Bay leaf - 1

Method:

Mix all the ingredients for the outer covering.  By adding enough water, knead to a soft dough and close and keep aside for around 10 to 15 minutes.

Powder all the ingredients of the masala in a mixer to a thick powder.

For the stuffing put all the ingredients in a mixer and make a coarse mixture.,  Add the grounded masala and mix well.  Make small lemon size balls.  You can make around 8 to 10 Kachoris.

Roll and make thick round shaped roti and fill the stuffing into it.  Close the cover and make a round ball.  Now lightly roll to flatten it.  With the help of a knife, make around 2 to 3 holes on the flattened puri.  Deep fry the Kachori on a low flame till it is golden brown and crispy.  Serve this with Green Chutney or Mint Chutney.