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Mixed Vegetable Kachoris
Makes 12
Ingredients
Ingredients:
Pastry:
1
cup
flour
2.5
gr
Celery Seeds
5
gr
Salt
50
gr
Oil
+/- 120gr Water
Mixed Vegetable Filling:
50
gr
Potato
cooked and mashed
60
gr
Paneer
50
gr
Carrots
blanched
50
gr
Peas
blanched
50
gr
Fine Beans
blanched
100
gr
English Baby Spinach Puree
100
gr
Ghee
10
gr
Ginger Garlic Puree
1
Small Green Chili
finely chopped
½
tsp
Cumin Seeds
½
tsp
Cumin Powder
½
tsp
Turmeric Powder
½
tsp
Garma Masala
½
tsp
Ground Coriander
1
tsp
Fine Salt
10
gr
Fresh Coriander
Instructions
Method:
Pastry:
Place the flour, salt, and celery seeds into a bowl and mix well.
Make a well in the centre and add the oil.
Slowly mix the oil with the refined flour, with the help of the finger tips.
Add the water slowly and mix with the flour, making it into a semi hard smooth dough. Don’t need to use all the water. Knead well.
Cover with a clean wrap and rest for 30 minutes, under room temperature.
Portion the dough into 20gr balls and roll to the side of an espresso saucer.
Filling:
In a mixing bowl add the mashed potatoes, paneer, carrots, fine beans and spinach puree.
Heat a frying pan and add the ghee and melt.
Sauté the ginger and garlic puree till light brown.
Add the cumin seeds till just about popping.
Add the rest of the spices and sauté for 20 seconds on medium heat.
Add the vegetable mix and cook until dry.
Add the salt and check seasoning.
Remove, allow to cool, and add the fresh coriander.
Making Kachoris:
Place a teaspoon fill filling onto the dough in the centre and gently bring the dough together and press flat.
Repeat until all dough and filling are used.
Deep fry till light golden and serve hot
Recipe Notes
Recipe by Vanie Padayachee