Using whole milk to knead the dough gives kachori its texture and taste.
Oil/ghee ((for frying) )
Ingredients For dough
All-purpose flour (maida) (1 cup)
Baking powder (1/2 tsp)
Clarified butter (ghee) (2 tbps)
Milk (1/3 cup, approximately, for kneading)
Ingredients For stuffing
Milk solids (khoya) (grated) (1 cup)
Sugar (3 tbps)
Mixed nuts (2 tbsp)
Green cardamom (elaichi) powder (1/4 tsp)
In a large bowl, mix flour and baking powder.
Next, stir in ghee and add milk, little at a time, to make a stiff dough. Cover and let it rest for 20 mins.
Mix all ingredients given for stuffing.
Divide the dough and stuffing into equal portions, approximately 4–5 pedas (balls).
Roll out each peda of the dough into three-inch circles. Place the stuffing at the centre of the circle and pull the edges up to cover the filling. Seal the edges.
Flatten the kachori until the traditional kachori shape is acquired.
Repeat the same for the rest of the dough and stuffing.
Heat oil in a kadhai and deep fry the kachoris till they are brown in colour on both sides.
The crispy hot, mouth-watering mawa kachori is ready to be served!