Food
Beetroot Kachori
By Chef Raveer Brar, 19 Oct, 2019
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients
1 cup refined flour
¼ cup semolina
3 tbsp ghee
½ cup beetroot puree
1 tbsp goney
4-5 large gulab jamun
Oil, for frying
1 tsp cardamom powder
Preparation
- In mixing bowl, add refined flour, semolina, ghee and mix well. Add beetroot puree, honey and start kneading into dough. Divide the dough into equal portions and make smooth round ball.
- Crumble the gulab jamun in medium large chunks. Stuff gulab jamun in the prepared dough balls and smooth it out.
- Deep fry the kachories in oil, on medium heat till nice and crisp. Remove on kitchen towel and drain the excess oil.
- Sprinkle cardamom powder over the kachories and serve hot.
MORE Food ARTICLES
Chef Patron of the highly acclaimed Benares restaurant in London, Atul Kochhar rose to fame as one the first Indian chefs to win a coveted Michelin star.Chef Kochhar, aBritish based chef, restaurateur and television personality, is one of the most critically acclaimed chefs in Britain for his take on modern Indian cuisine.
With a focus on combining his heritage and love of British ingredients, Chef Kochhar’s inno...
Chef Kochhar, a British based chef, restaurateur and television personality, is one of the most critically acclaimed chefs in Britain for his take on modern Indian cuisine.
Spinach koftas are filled with paneer and served floating on a saffron coloured, velvety gravy. It also stands for shaam, or dusk, as represented by the darker shades of the spinach, while the paleness of the paneer symbolizes savera or dawn.
Ingredients
4 large potatoes
2 tbsps oil + for deep-frying
...
Enjoy easy and delicious recipes from the ‘King of Chefs’, Sanjeev Kapoor, himself.&n...
