Kachori Stuffed with Mac and Cheese

About Kachori Stuffed with Mac and Cheese

Ingredients

• Whole wheat flour (atta) 2 cups
• Semolina (suji/rawa) ½ cup
• Gram flour (besan) ½ cup
• Macaroni pasta, boiled 200 gms
• Ghee ⅓ cup
• Salt to taste
• Olive oil 2 tbsps
• Ginger-garlic paste 1 tbsp
• Medium tomatoes, pureed 3
• Turmeric powder ¼ tsp
• Red chilli powder 1 tsp
• Coriander powder 2 tsps
• Oil to deep-fry

How to Make Kachori Stuffed with Mac and Cheese (Stepwise Photos)

Method

1. To make the filling, heat olive oil in a non-stick pan, add ginger-garlic paste and saute for 1 minute.
2. Add tomato puree, turmeric powder, red chilli powder, coriander powder and macaroni and mix well. Cook till the mixture mixes well together.
3. Take whole wheat flour, semolina, gram flour, ghee and salt in a mixing bowl and mix well. Add sufficient water and knead into a semi soft dough.
4. Divide the dough into equal portions and shape them into balls. Roll each ball into a puri, keep some filling in the centre, bring the edges together and press lightly to seal.
5. Heat sufficient oil in a kadai. Gently slide in the stuffed balls into hot oil and deep-fry till golden. Drain on absorbent paper.
6. Arrange them on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps