For Bengalis, the value of kachuri is different, isn't it? The main feature of kachuri is that it will be absolutely full. And this is the difference between Puri or Luchi and Kachuri. It is a popular dish in the Indian subcontinent. The taste of kachuri made with spicy puree is really like sticking to the mouth. Whether in the morning or in the afternoon, the breakfast table will be completely frozen if you get pure kachuri. Thinking about how to make it instantly? Then find out, the easiest recipe to make kachuri!
How to make kachuri
Materials
- Boiled peas - 1 cup
- Boiled potatoes - 1/2 cup
- Coriander leaves - 2 teaspoons
- Onion crumbs - 1 tablespoon
- Chili paste - 1 teaspoon
- Salt- to taste
- Garlic paste - 1/2 teaspoon
- Cumin powder kept in a dry pan - 1 teaspoon
- Hot spice powder - 1/2 teaspoon
- Flour - 1 cup
- Ghee - 2 tablespoons
- Oil- for frying
kachori recipe step by step
1) First, in a large bowl, boil the mashed potatoes and peas well.
2) It should be smeared with green chilli paste, garlic paste, onion paste and salt one by one.
3) Then add finely chopped coriander leaves, hot spice powder and finally cumin powder. Buss, kachuri pur ready!
4) On the other hand, make yeast with flour, a little salt and ghee. It should be done in the same way as Mayan is given for Luchi or Parota.
5) Now make small loaves of bread and fill the inside. Add a little oil and lightly sand again.
6) Make all the kachuri in this way. Care must be taken not to go out!
6) Then heat oil in a pan and fry the kachuris on low heat for a while.
6) If the two sides are light golden color, lower the oil and put it in the kitchen tissue. It will pull extra oil.
You see, how easy it is to make hot fulko kachuri at home! Now serve with the sauce or ketchup of your choice. This fun dish can be made to satisfy the hunger of the guests or to make a tiffin for the baby.
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