Raw banana kachori

• Servings: 4-6
• Boiling time: 10 minutes.
• Making dough time: 5 minutes.
• Making stuffing time: 10 minutes.
• Frying time: 10-12 minutes(each batch).
• Total time: 37 minutes.

The buzz of the Deepawali festival is more on the sounds of the crackers than on the calendar, Indian prefers homemade cooked food and very fond of cooking food so I am uploading today raw banana kachori.

Raw banana kachori has amazing taste, your guest and family is sure to appreciate the recipe. There is no onion and garlic used in this recipe. Enjoy the crunchy raw banana kachori with evening tea. Don’t forget to apply oil in your hands, before peeling and chopping raw banana.

Ingredient:

For stuffing:

• Raw banana: 2 no.
• Salt: 1 teaspoon
• Chat masala: 1 teaspoon
• Red Chilli powder: 1 teaspoon
• Saunf (funnel seed): 1 teaspoon
• Coriander leaves: 20-30 gm
• Kalongi: ½ teaspoon
• Oil: 1 table spoon

For dough (outer layer):

• Maida (refined flour): 2 cups
• Ghee/Oil: 125-150 ml
• Ajwain (thymol seed): 1 teaspoon
• Salt: ½ teaspoon
• Oil: for deep frying

Preparation

1. Boil/ microwave the raw banana, Peel and grate the banana, keep aside.

For making dough:

1. Take a wide vessel/food processor, Pour Maida, salt, Ajwain and ghee. Mix well by rubbing between palms.
2. Mix well and prepare hard dough with the help of water. Keep aside for at least half an hour before use.

For stuffing:

1. Take fry pan, put oil and heat, when it smokes, add fennel seeds and Kalongi wait till it sputters, add grated banana stir and fry (keep it stirring otherwise it may burn). Add salt, chat masala, red chilli powder and fresh coriander leaves; stir continuously and fry for couple of minutes. Put off the flame, now, stuffing is ready. Keep aside.

Method:

For making kachori:

1. Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge) and stuff 1 tablespoon stuffing in the centre.
2. Pull the edge of dough to wrap the (stuffing) repeat with the rest. Make it round in shape.
3. Heat oil in a fry pan on medium heat, to check if oil is ready put a small piece of dough in the oil, if it comes up slowly means temperature is ok, if not wait for a while and check again.
4. Deep fry the kachori on medium low heat.
5. After they start to puff; slowly turn over. Fry till it becomes golden brown.
6. Now, mouth watering kachori is ready to eat with “Green chutney” and “Sauth (tamarind chutney)“.
7. Note: if the kachori is fried on high heat, it will be soft. It will not be crunchy.

Raw banana kachori by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.