Lucknowi Singhade Ki Kachori (Water Chestnut Flour Kachori)
Overview:
A delicious, gluten-free Indian snack, Lucknowi Singhade Ki Kachori brings together the nutty flavor of water chestnut flour with the creamy texture of a spiced potato filling. Each kachori is perfectly crisp on the outside and loaded with vibrant flavors on the inside, making it an irresistible treat for any occasion.
| Prep Time | Cook Time | Total Time | Servings | Cuisine | Course | Diet |
|---|---|---|---|---|---|---|
| 15 minutes | 30 minutes | 45 minutes | 2 | Indian | Snack | Vegetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| Boiled and grated potato | 1 cup |
| Water chestnut flour | 200 grams |
| Green chili, finely chopped | 1 |
| Grated ginger | 1/2 tsp |
| Amchur (dry mango) powder | 1 tsp |
| Black pepper powder | 1 tsp |
| Salt | To taste |
| Oil | As needed |
| Finely chopped onion | 1/4 cup |
| Fresh coriander, chopped | 1/4 cup |
| Sev (crispy gram flour noodles) | 1/4 cup |
| Masala peanuts | As desired |
| Chaat masala | To taste |
| Green chutney | To taste |
| Tamarind chutney | To taste |
| Garlic chutney | To taste |
| Yogurt | As desired |
Instructions
-
Prepare the Dough:
- Begin by sifting the water chestnut flour into a mixing bowl.
- Add 2 teaspoons of oil and a pinch of salt, then mix thoroughly to combine.
- Gradually add water, kneading gently until a soft dough forms. Cover and set aside for 5-10 minutes to allow the dough to rest.
-
-
Make the Filling:
- In a separate bowl, add the boiled and grated potatoes.
- Mix in the finely chopped green chili, grated ginger, black pepper powder, amchur powder, and salt to taste.
- Combine everything well, then form the mixture into small, even-sized balls that will serve as the filling for the kachoris.
-
Shape the Kachoris:
- Divide the dough into small portions, rolling each one into a ball.
- Take one dough ball, flatten it on your palm, and create a thin disc by pressing it gently with your fingers.
- Place a ball of the potato filling in the center of the disc, then carefully fold the edges up and over the filling, sealing it completely.
- Repeat this process with the remaining dough and filling, ensuring that each kachori is well-sealed and flattened slightly for even cooking.
-
Fry the Kachoris:
- In a deep frying pan, heat oil over medium-low heat.
- Once the oil is hot, gently add the kachoris, frying them in batches.
- Cook each kachori until golden brown on both sides, turning them occasionally to ensure even frying.
- Remove the kachoris with a slotted spoon and drain them on a paper towel to absorb excess oil.
-
Serve with Garnishes:
- Place each kachori on a serving plate and lightly press the center to create a small indentation.
- Drizzle green chutney, tamarind chutney, and garlic chutney over the kachoris as desired.
- Top with a spoonful of yogurt, chopped onions, sev, masala peanuts, and a sprinkle of chaat masala.
- Garnish with fresh coriander leaves for a vibrant finish.
Enjoy this crispy and tangy Lucknowi Singhade Ki Kachori as a delicious, gluten-free snack that bursts with flavors and textures in every bite!
