Navratri 2024: Easy And Quick Recipe For Kuttu Ki Kachori

It is that time of the year again. Navratri is all about detoxification, cleansing and avoiding heavy, non vegetarian food. But who says vegetarian food especially Kuttu which is made during this time can't be tasty and innovative.

While we do have Kuttu ki roti during these 9 days, one can even make yummy kuttu ki kachoris. Yes, this is a simple and quick guide to make Kuttu ki Kachori from existing ingredients at home. Kuttu ki kachori is a delicious and popular dish made during fasting or Navratri and you can savour these with aloo ki subzi.

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Here's a simple step by step recipe to make fasting vegetarian days delightful.

Ingredients

For the Dough

1 cup Kuttu (buckwheat) flour

2 boiled and mashed potatoes

Sendha namak (rock salt) to taste

1/2 teaspoon cumin seeds

Water as required

For the Filling

2 boiled and mashed potatoes

1/2 teaspoon grated ginger

1 green chili, finely chopped

2 tablespoons chopped coriander leaves

Sendha namak (rock salt) to taste

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For Deep Frying

Ghee or oil as required

Instructions

Prepare the Dough: In a mixing bowl, combine the kuttu flour, mashed potatoes, rock salt, and cumin seeds.

Knead the mixture into a smooth dough, adding water gradually as needed.

The dough should be soft and pliable.

Make the Filling

In another bowl, mix together the boiled and mashed potatoes, grated ginger, chopped green chili, chopped coriander leaves, and rock salt. This will be the filling for the kachoris.

Shape the Kachoris

Divide the dough into small equal-sized balls. Roll each ball into a small disk using a rolling pin. Place a spoonful of the potato filling in the center of each disk.

Fold the edges of the disk over the filling to enclose it completely, shaping it into a round kachori. Press the edges to seal them well.

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Deep Fry the Kachoris

Heat ghee or oil in a deep frying pan over medium heat. Once the oil is hot, carefully slide in the shaped kachoris, one or two at a time, depending on the size of your pan. Fry the kachoris until they turn golden brown and crisp on both sides, flipping them occasionally for even cooking.

Remove the fried kachoris from the oil using a slotted spoon and drain them on paper towels to remove excess oil.

Serve

Serve the hot and crispy kuttu ki kachoris with your favorite fasting accompaniments like yogurt, chutney, or aloo sabzi.

Enjoy