Stuffed Rajgira Aata Kachori (Stuffed Amranth Flour Kachori)

Servings: 2
Making dough time: 5 minutes.
Making stuffing time: 4-5 minutes.
Preparation time: 6 minutes.
Frying time: 10 minutes(each batch)
Total time: 45 minutes.

“Stuffed Rajgira Aata Kachori (Stuffed Amranth Flour Kachori)” is a delicious, wholesome, rich and flavourful Phalahari delicacy prepared specially during fasting days.

Made with rajgira flour dough and filled with a wholesome stuffing of mixed nuts. Lightly spiced with vrat-friendly ingredients.

This kachori is crisp from the outside. The nutty filling adds texture, nutrition and natural richness, making it both energising and satisfying during vrat.

It tastes best when served hot with vrat-friendly chutney like Kaju Nariyal Chutney or plain Curd. It turns simple fasting food into a festive treat.

It is not only filling but also easy to digest.

Ingredients:

For Dough:

Rajgira Flour: 1/2 cup
Boiled Potato: 2 no. (Medium size)
Sendha Namak ( Pink Rock Salt): 1/4 teaspoon
Ghee (Clarified Butter): for deep frying

For Stuffing:

Scrapped dry coconut: 1/4 cup
Roasted coarsely ground peanut: 2 tablespoon
Chopped Green Coriander leaves: 2 tablespoon
Sugar: 1 teaspoon
Cashew Nut: 6-7 no.(roughly ground)
Almond: 6-7 no.(roughly ground)
Raisin: 10-12 no.
Salt: 2 pinch

Preparation:

Grate boiled potatoes in a wide vessel; add amaranth flour and salt.
Mix well, knead them, make soft dough like chapati (The dough can be made in food processor also), keep side.
In a frypan put 1/2 teaspoon of ghee, slightly roast almond, cashew nut and coconut, keep aside.
In a mixing bowl put all stuffing ingredients, mix well, stuffing is ready , Divide the stuffing in 5-6 parts, keep aside.

Method:

Divide dough in equal part of stuffing; make balls.
Flatten the edge of each ball with the help of finger, (leaving centre little thicker than edge), stuff the stuffing in the centre.
Pull the edge of dough to wrap the stuffing repeat with the rest; make round lemon size ball, keep aside.

Frying the Kachori:

Heat Ghee in a heavy bottom frypan on medium heat (to check if ghee temperature is ready, put a little piece of dough in it, should come up slowly.
Deep fry the kachori on medium low heat; until it becomes golden brown in colour all around.
Note: if the kachori is fried on high heat, it will be soft. It will not be crunchy.
Now, “Stuffed Rajgira Aata Kachori (Stuffed Amranth Flour Kachori)” is ready to offer.
Decorate with left over stuffing…