Have you ever heard of Kachourie? No, it’s not some kind of exotic animal or a new type of technology. It’s actually a delicious East Indian snack that’s sure to satisfy your cravings. And the best part? It tastes even better with a sweet and tangy mango chutney. But be warned, once you try Kachourie, you’ll be hooked for life. It’s like a love affair that you just can’t resist. You’ll find yourself sneaking into the kitchen at midnight, trying to whip up a batch.
And when you finally succeed, you’ll want to shout it from the rooftops – “I made Kachourie and it’s amazing!” So, if you’re ready to fall in love with a snack food, give Kachourie a try. Just make sure you have plenty of mango chutney on hand – you won’t want to run out. And who knows? Maybe one day Katchourie will become the new national dish of India. Move over, chicken tikka masala, there’s a new kid in town.
It’ll be like the underdog story of the food world. Kachourie, the snack that nobody knew about, rising to fame and taking over the culinary scene. People will be lining up outside of restaurants just to get a taste of this delicious snack. And the best part? It’s so easy to make at home that even your grandma who can barely boil water can whip up a batch. So, without further ado, let me share with you the top-secret Kachourie recipe that’s been passed down in my family for generations. First, you’ll need to gather up some basic ingredients like flour, spices, and a whole lot of patience. Just kidding, it’s actually really simple.
Prep Time: 25minutes mins
Cook Time: 25minutes mins
Total Time: 50minutes mins
Course: Appetizers
Cuisine: East Indian
Servings: 10
Ingredients
- 1 lb. channa
- 1/2 cup split peas
- 1/2 tsp. turmeric
- 2 tbsp. baking powder
- 2 tbsp. flour
- 1 tsp. salt
- 3 tsp. green seasoning
- Oil for frying
Instructions
- Soak the channa and split peas overnight and drain. Grind both peas. Then place in a deep bowl. Note: I used my trusty magic bullet, but you can also use a food processor or traditional mill.
- Add the rest of the ingredients, and mix well. Allow to rest for 10 minutes. Heat oil in a deep pot, over a low flame. Gather a bit of the kachourie mixture in your hands and shape into patties.
- Carefully place kachourie in the hot oil to fry. Flip the kachourie so they can cook on both sides. When golden remove and drain on tissue.
- Serve with your favourite chutney.
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Recipe © Simply Trini Cooking. All rights reserved.
Kachourie
Ingredients
- 1 lb. channa
- 1/2 cup split peas
- 1/2 tsp. turmeric
- 2 tbsp. baking powder
- 2 tbsp. flour
- 1 tsp. salt
- 3 tsp. green seasoning
- Oil for frying
Instructions
- Soak the channa and split peas overnight and drain. Grind both peas. Then place in a deep bowl. Note: I used my trusty magic bullet, but you can also use a food processor or traditional mill.
- Add the rest of the ingredients, and mix well. Allow to rest for 10 minutes. Heat oil in a deep pot, over a low flame. Gather a bit of the kachourie mixture in your hands and shape into patties.
- Carefully place kachourie in the hot oil to fry. Flip the kachourie so they can cook on both sides. When golden remove and drain on tissue.
- Serve with your favourite chutney.
