If you're looking to tantalize your taste buds with a unique and flavourful Indian snack, then look no further than the Baingan Kachori recipe. This traditional dish combines the goodness of crispy kachoris with the rich, earthy flavour of eggplant, creating a mouth-watering treat that is sure to become a favourite in your household. In this blog post, we'll delve into the details of how to prepare this delightful Baingan Kachori, step by step.
Ingredients for Baingan Kachori Recipe
To start with, gather the following ingredients for making Baingan Kachori:
- For the dough:
- 2 cups all-purpose flour
- 2 tablespoons semolina (sooji)
- Salt to taste
- Water for kneading
- For the filling:
- 2 medium-sized eggplants (baingan), finely chopped
- 1 onion, finely chopped
- 2 green chillies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- Salt to taste
- Oil for frying
Preparing the Baingan Kachori Filling
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onions and green chillies. Saute until onions turn golden brown.
3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. Now, add chopped eggplant and all the dry spices - coriander powder, turmeric powder, red chilli powder, and salt. Mix well.
5. Cook the mixture on medium heat until the eggplant is tender and well-cooked. Keep stirring occasionally.
6. Once done, turn off the heat and let the filling cool down.
Making the Baingan Kachori Dough
1. In a mixing bowl, combine all-purpose flour, semolina, salt, and a tablespoon of oil.
2. Gradually add water and knead the dough until it is smooth and firm.
3. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Assembling and Frying the Baingan Kachori
1. Divide the dough into equal-sized balls and roll them out into small discs.
2. Place a spoonful of the cooled eggplant filling in the centre of each disc.
3. Fold the edges of the disc to cover the filling and seal it properly.
4. Gently flatten the filled dough balls and roll them out into kachori shapes.
5. Heat oil in a deep frying pan or kadhai.
6. Once the oil is hot, carefully slide in the prepared Baingan Kachoris.
7. Fry them until they turn golden brown and crispy on all sides.
8. Remove from the oil and place them on a paper towel to drain excess oil.
Serve and Enjoy Baingan Kachori
Your delicious Baingan Kachoris are ready to be served! Pair them with green chutney, tamarind chutney, or a spicy tomato sauce for an extra burst of flavour. These kachoris make for a perfect snack during tea time or as an appetizer for gatherings and parties. The crispy exterior and the flavourful eggplant filling make them a hit among both kids and adults alike.
Conclusion
In conclusion, the Baingan Kachori recipe offers a delightful fusion of textures and tastes that are sure to leave you craving for more. With simple ingredients and easy-to-follow steps, you can recreate this traditional Indian snack at home and impress your family and friends. Whether you're a fan of eggplant or simply looking to explore new flavours, Baingan Kachori is a must-try dish that will elevate your culinary repertoire. So, roll up your sleeves and get ready to indulge in the crispy goodness of Baingan Kachoris!
No comments:
Post a Comment