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Learn how to make Multani Moth Kachori at home with our Chef Varun

Multani Moth Kachori Ingredients:
Introduction

About Moth Ki Kachori

How To Make Masala For Multani Moth Kachori
1 cup Matki (roasted)
3 tbsp Coriander Seeds (untoasted)
1/2 tsp Carom Seeds
1/2 tsp Fennel Seeds
1/2 tsp Cumin Seeds
1 tsp Garam Masala
1 tsp Red Chilli Powder

Grinding The Masala Mix

How To Make Kachori Dough
2 cup Refined Flour
1/2 tsp Salt
1 tbsp Ghee
Water

How To Pressure Cook Moth Curry - 3:35
1 cup Matki (soaked)
2 cups Water
1/4 cup Jaggery
Tamarind
Salt

Shaping The Kachori
Stuffing The Kachori
How To Fry The Kachori
Oil (for frying)

Important Tip
How To Fry The Kachori

How To Make Moth Curry
How To Serve The Multani Moth Kachori
1/4 cup Dahi
Pomegranate Kernels

3 Uses of Kachori Masala

#KachoriRecipe #MothKachori #AnybodyCanCookWithRajshriFood

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About Kachori
Kachori is a spicy deep-fried snack, originating from the Indian subcontinent, and common in places with Indian diaspora and other South Asian diaspora. Alternative names for the snack include kachauri, kachodi and katchuri. In Delhi it is often served as chaat. Delhi also has another kind of kachoris, called 'Khasta kachori' or 'Raj Kachori', Moth Kachori, 'was (fast) kachori, made with potato, coconut, and sugar. Kachoris are often served with a chutney made from tamarind, mint, or coriander. Another type is fried and stuffed with pulses (urad and moong especially) and is generally found in the Kutch region of Gujarat. Some of the variants in North India include a version similar to the Rajasthani one, accompanied by a curry made of potatoes and varied spices or even chana (chole) similar to one served in chole bhature. |

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