Bread Kachori
by LOPA SHAH

This recipe has been viewed 14338 times

Kachori is famous snack all over india. Here is something different type of kachori , bread kachori with the stuffing of potato, grated paneer, grates fresh coconut, bread crumbs and other spices. And is to be served with bhujia chutney. This kachori can be served as starter or as breakfast. I am sure you will love to eat this kachori and enjoy this hot kachoris especially in rainy season

Bread Kachori recipe - How to make Bread Kachori

For The Bhujia Chutney
1/4 cup teekha sev
1 tsp chilli paste
1/2 tsp ginger (adrak) paste
1/2 tsp garlic (lehsun) paste
2 tsp chopped coriander (dhania) leaves
2 tsp sugar
salt to taste
1 cup tomato puree
water as required

For The Stuffing
3 tsp oil
1 tsp cumin seeds (jeera)
1 tsp ginger (adrak) paste
2 tsp green chilli paste
1/2 tsp garlic (lehsun) paste (optional)
1 1/2 cups boiled and mashed potatoes
1 small chopped onion
salt to taste
1/2 cup grated paneer (cottage cheese)
1/2 cup grated fresh coconut
1/2 cup chopped coriander (dhania) leaves
1 tsp chaat masala
1 tsp garam masala
2 tsp sugar
1/2 tsp lemon juice
2 slices bread , coarsely ground

For The Covering
1/2 cup bread crumbs
1/8 cup semolina (rava)
1/8 cup plain flour (maida)
1/2 cup milk
salt to taste
1 tsp oil
a pinch of soda bi carb

Other Ingredients
oil for deep frying

Method
For bhujia chutney

Combine all the ingredients and blend in a mixer to a smooth paste, using little water.
Heat a non-stick pan, add the prepared chutney mixture, add little water, stir continuously till it becomes thick, add little water if required.
Remove from the flame and keep aside to cool.

For the stuffing

Heat the oil in non-stick pan, add the cumin seeds.
When the seed crackles, add ginger paste, chilli paste, garlic paste and onions, mix well and saute till the onions turn pink.
Add the salt, potatoes, paneer, coconut, coriander leaves, chat masala, garam masala, sugar and lemon juice, mix well and saute for few minutes.
Remove from the flame and keep aside to cool.
Divide the stuffing into 6 equal portions and keep aside.

For the dough

Combine the semolina and milk, mix well and keep aside for 15 minutes.
Add the bread crumbs, plain flour, oil, salt and a pinch of soda bi carb, mix well and knead to smooth and stiff dough.
Keep aside for an hour.

How to proceed

Divide the dough into 6 equal portions and roll out each portion into small puris.
Place a portion of the stuffing in center, apply little water around the edges of puri and seal the edges like kachori, keep the center open to look like open potli.
Heat the oil in a kadhai and deep fry the kachoris on medium flame till it becomes little brown in colour and crisp from all the sides.
Drain on absorbent paper.
Put little prepared bhujia chutney in open center place.
Serve hot with bhujia chutney.

Handy tip

These bread kachoris can be served with suop or with any juices.
For stuffing, instead of potatoes, you can use green peas, tuver dana (surti lilva) mixed vegetables or cheese- paneer also.