Nuvita Biscuits

Kachoris are an indian snack. In Rajasthan it is filled with green gram lentils and spices and is usually round and flattish. The kachoris that a lot of gujaratis make is filled with green gram lentils, fresh peas, fresh pigeon peas or a combination of either. They are round much like a ball. The filling is put in a flour pastry and then fried.


Filling :
½ cup yellow green gram lentils (moong dal)
½ cup water
1 cup fresh peas
2 tbsps oil
1 tsp mustard seeds (rai)
1½ tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
¼ tsp turmeric powder (haldi)
1 to 1½ tsp salt
1 tsp ginger paste
1 tsp green chilli paste
2½ tsps sugar
½ cup grated raw mango
½ cup chopped fresh coriander
1 tsp coriander cumin powder
¼ tsp clove powder
½ tsp cinnamon powder
For the pastry :
2½ cups plain flour
1 tsp salt
6 tbsps oil
½ cup + 3 tbsps water
oil for frying
Preparation of the filling :
  1. Wash and soak the lentils (dal) in half cup of water for nearly 30 minutes.
  2. Wash the peas and mince it coarsely in a food processor. Keep it on the side till needed.
  3. Heat oil in a big flat pan over medium heat.
  4. When the oil is hot, add the mustard, cumin seeds, turmeric powder and asafoetida.
  5. Immediately add the soaked lentils along with the water. Mix well.
  6. Lower the heat and cover the pan. Let the lentils cook for 5 to 7 minutes. In between if the water gets over and the dal is still raw, add a few tablespoons of water. Be careful not to make it too watery.
  7. When the lentils are just done, add the minced peas. Add salt, chilli and ginger paste. Mix well.
  8. Cover the pan and cook over low heat till the peas are cooked. This will take about 5 minutes. Stir the mixture in between to avoid it getting burnt.
  9. Once the peas are cooked remove from the heat. Open the lid and let the mixture cool for a while.
  10. Add sugar, grated mango, chopped coriander, clove powder, cinnamon powder and coriander cumin powder. Mix well.
Preparation of the pastry :
  1. Mix the flour and salt together.
  2. Rub the oil into the flour.
  3. Make a dough using the water. The dough should not be soft or too hard. You should be able to roll it without using any extra flour.
  4. Cover the dough and let it rest for 30 minutes or more.
Preparation of kachoris :
  1. Divide the dough (big marble size) into nearly 45 to 50 pieces.
  2. Roll each dough into a ball. Cover with a kitchen towel or cling film, so that the dough does not dry up.
  3. Grease a big tray with oil. Keep a clean cloth or kitchen towel ready.
  4. Take a piece of the dough and roll it out into a 2½ to 3 inch circle.
  5. Take a teaspoonful of the mixture and place it in the middle of the dough.
  6. Seal the edges from one end to the other and press with your thumb and finger to seal completely. You should have a half moon shape. Twist the sealed part with your thumb and finger if you can or press it down with a fork.
  7. Place the kachori on the greased tray. Cover with a cloth.
  8. Repeat steps 4 to 7 with the remaining dough and filling.
  9. When all are done, heat the oil in a frying pan, wok or karai.
  10. When it is hot and not very hot, gently drop in 6 to 8 kachoris and fry lightly(half fried). Do not fry completely.
  11. Remove and keep in a colander. Half fry the remaining kachoris.
  12. Keep them in the colander till required.
  13. When you are ready to serve kachoris, heat the oil again. Fry them over medium to low heat till they are light pink or brown in colour. Gently keep on turning the kachoris so that they become light brown evenly.
  14. Serve with a green chutney or dip.
Tips :
  • Can freeze the half fried kachoris.
  • Adjust the amount of spices according to your taste.
  • If you do not have any raw mango then add lemon juice instead.
  • Make sure you have the telly or music on while you fill the kachoris. It does take a long time to fill around 50.
  • If there is any dough left then roll it out and fry it. Have white puri with hot spicy tea.
  • Do not add clove and cinnamon powder while the mixture is hot as it will make the filling appear brown.
  • To test if the oil is hot, drop a small piece of dough into the oil. It should come up within seconds if the oil is hot.


Recipe Comments

  1. posted by skychi99 on Mar 15, 2013

    I’m trying to throw together something Indian or Indian-inspired for dinner tonight.
    This is what I have:

    2 Pork Chops
    Curry Powder
    Cinnamon Powder
    Cayenne Powder
    Garlic Powder
    Tomato Paste
    Chicken Stock

    Is there anything I can make with these?

  2. posted by Rassling Fundamentals on Mar 16, 2013

    They have best kachori in vijay chat house and best sweets at madhuram, i live in boston but i still miss those indori things and poha from rajbada

  3. posted by Matthew on Mar 19, 2013

    i have multiple entry visa for u.s.a. which is expiring in september 2008. guide me for renewal of the same. i am a resident of india (bangalore), and i am65 years of age . do i have to go to u.s. consulate again for the renewal or what is the procedure.

  4. posted by Beavis on Mar 19, 2013

    I need North Indian food only.

    My father’s friend is coming to dinner tomorrow night. My mother wants a vegetarian menu from me. I’ll be needing a vegetarian salad, a bit of snacks and 2-3 curries with a type of bread( roti, puri or kachori) and a dish of rice.

    Everything needs to be vegetarian. The guest is a health cautious. He is going gym so the menu should be according to it.

  5. posted by Ryan Z on Mar 20, 2013

    I am an 18 year old female, 5’1” and weighing 143lbs more or less. (I am vegetarian)

    In the morning I have a glass of milk with one kachori (it’s an Indian spiced dried fruit snack) or two eggs and a plum. Then around 3-4pm I make a soup from tomatoes, onions, mushrooms, beans and spices like rashampatti and chili powder. I drink water or milk with that. The rest of the day I will have maybe a light snack of a plum or an egg and I drink 2-3 cups of chai.

    For exercise, I do this routine twice anytime during the day: 10 push ups, 20 jumping jacks, 10 lunges, 20 jumping jacks, 15 sit ups, 20 jumping jacks, and another 10 push ups.

    I also walk continuously to and from class and around my university campus. I have been at this routine for nearly a week. If I continue this, should I expect to lose weight? Could I expect to lose before the end of November?

    Thanks all

  6. posted by Phillip123 on Mar 22, 2013

    i know that they like spicy food but i am doing a project on it and i need to know

  7. posted by brincks26 on Mar 22, 2013

    I saw a recipe for a homemade bronzer that only calls for cinnamon, powdered sugar, and essential oil.
    I know that the right essential oil will NOT clog pores.
    But I’m a little afraid to put sugar and cinnamon on my face.

  8. posted by kamikami on Mar 23, 2013

    I am having maggi noodles for my breakfast sometimes. My fasting blood sugar reading is 120mg/dl after 8 hours of absolute fasting. I do not take any medicines but control my diet and take fenugreek seeds with water two times a day as well as sprinkle cinnamon powder on one apple I eat everyday. But I am not sure whether noodles is good for a borderline diabetic. please help

  9. posted by Dark_LovexXx on Mar 23, 2013

    also name some sweets.thank you

  10. posted by _marky_mark_ on Mar 24, 2013

    Tried to research it for my homework…but no luck. Thanks.

  11. posted by ericmreitz on Mar 25, 2013

    Like the powdered cinnamon… I was looking at a recipe and it said to put a stick of cinnamon but I only have like the powder of it…so… how much Cinnamon powder equals a stick of cinnamon?

  12. posted by Noe R on Mar 25, 2013

    What happens if you bake cinnamon sticks will they fall apart, or stay put, will the flavor be more intense then cinnamon powder?
    also can you eat it?

  13. posted by have faith on Mar 25, 2013

    I would like to make some flavoured chocolate for my friends for Christmas and would like to use some unusual flavours. Can I add chili powder to the melted chocolate? Or maybe cinnamon powder, black pepper or ginger powder? I was even thinking I might try a little wasabi….what do you think?

    Does anyone have any general tips for flavouring chocolate? Thanks!

  14. posted by stephen m on Mar 26, 2013

    I need this information on my project
    If you got any of the information off a website then can you give it to me too.

  15. posted by mal_functiongeo on Mar 26, 2013

    I’m using coriander in an African dish at school.

  16. posted by Dr Hank on Mar 28, 2013

    Hi friends,
    This tradition has been followed by my family members for a very long period but i still could not know the base behind it.

    According to this,the daughter-in-law visits to her own home(her paternal home) and prepares various cuisines like dal ke pakode, kachori, mirchibade,etc.This tradition is mostly carried before the festival of Makar Sankranti or sometimes lasts upto it.
    On this day,oil (Mal ka tel) is heated to prepare pakodas,kachori,mirchibade,etc.
    Before,the heated oil is made to revolve around the head of all the family members for their welfare.

    I only know that this tradition is followed with a view to remove any kind of burden(burden of unemployment or burden of not having child or anything undesired) from family members.

    Friends,please let me know the story(if any) or any ancient mythology behind this tradition.This tradition is followed by almost all the casts.


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