Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Pistachio and Chocolate Kachori

5 Star, Tarts & Pastries | 3rd November 2013 | By

 Back along I was sent some of the ingredients to make a couple of the recipes from Indian-Inspired Desserts by Roopa Rawal of Devnaa. I’ve already posted the chocolate and hazelnut ladoo which turned out brilliantly, but although I made these pistachio and chocolate kachori a while ago, I’ve got a little behind with my posting. To the best of my knowledge, I’ve never eaten kachori before, but the recipe for pistachio and chocolate cheese balls, flavoured with cardamom and fried inside pastry cases sounded delicious. However, I was a little apprehensive about making them as it was a fairly elaborate process and things could go wrong at any stage and there were quite a few stages: 

 

  1. Panir Cheese BallsMake paneer – I’ve made yogurt and kefir cheese on many an occasion, but I’ve not made paneer before. I suspected it might not be quite as easy as it sounded in the recipe and I was right. Even though I folded my muslin into four, much of the solids must have passed through; there was a lot of whey which was white, not clear as I would have expected. Having said that, I still ended up with 24 truffle sized balls when the recipe stated 15 smaller ones.
  2. Make filling – that was nice and easy and just involved some mixing.
  3. Make pastry – I always find pastry making a bit daunting and I’d never used this method before with these particular ingredients. But what a breeze – I was very impressed with the dough. It was simple to make and really easy to handle.
  4. Roll and stuff the pastry – this was fiddly, but not nearly as difficult as I’d feared. The pastry was pliable and held together really well.
  5. Deep fry the kachori – I’ve always stayed clear of deep frying, so was rather reluctant to do this part. I didn’t put the full 7 cm depth of oil in the pan as a) I didn’t have enough and b) was a bit worried about having so much hot oil. I used about 1Ā½ cm and turned the balls over half way through cooking. This seemed to work well. They then needed to be very well drained on kitchen paper.
 

For a first attempt, I was very pleased with these. I’ve learnt a thing or two and would hope to produce even better kachori next time. I’d pinch off more of the pastry from the underside and fry them for a little longer, as the dough wasn’t quite cooked enough in places. It was well worth the effort as they were utterly delicious – crispy on the outside and sweet and creamy on the inside. CT has made several broad hints that I have another go at these – in the interests of me perfecting my kachori skills of course.

Thank you to Devnaa for providing me with the ingredients and recipe book to make these pistachio and chocolate kachori.

 

As the Paneer was made using a litre of our local raw organic milk, I am submitting this to Elizabeth’s Kitchen Diary for her Shop Local event, which champions the buying of local foods.

I am also sending these off to Javelin Warrior for his entirely made from scratch Made with Love Mondays.

 

Comments

  1. Leave a Reply

    Katie
    3rd November 2013

    Wow never heard of anything like these before, they sound delicious though.

    • Leave a Reply

      Choclette
      3rd November 2013

      Thanks Vohn. Love pistachios, but they are sooooo expensive, I don’t use them nearly as often as I’d like.

    • Leave a Reply

      Choclette
      5th November 2013

      Thanks CC, these certainly stretched my boundaries but having made them once, I will be making them again.

  2. Leave a Reply

    Foodycat
    3rd November 2013

    I’ve just been perusing an online Indian sweetshop and came across kachori. I thought they sounded good, but these sound even better!

    • Leave a Reply

      Choclette
      5th November 2013

      Oh, will you try some? Never having come across them before, I’m not really sure what they are meant to be like.

    • Leave a Reply

      Choclette
      5th November 2013

      Thanks Lucy, it was fun trying out something I’ve not had before and they were worth the effort – or at least CT thought they were šŸ˜‰

    • Leave a Reply

      Choclette
      5th November 2013

      Haha, yes great name. Indian Cronuts – formally known as kachori.

  3. Leave a Reply

    Javelin Warrior
    4th November 2013

    I can see why these were a bit intimidating – I definitely would have been! I love the filling of pistachios and chocolate and the insides of these kachori look so tasty…

    • Leave a Reply

      Choclette
      5th November 2013

      Thanks JW. I really like these sort of challenges, because I would probably never have made these without it and I’m very glad I did.

  4. Leave a Reply

    sunita rohira
    5th November 2013

    I am an Indian and all the kachoris are with spicy fillings. This one really caught my eye. What a lovely combination- paneer, chocolates and pistachios. Feel tempted to try and make some.

  5. Leave a Reply

    Choclette
    5th November 2013

    Thanks Sunita. These have been my only experience of kachori, but would love to try some others.

  6. Leave a Reply

    Elizabeth
    1st December 2013

    These sound amazing – such a labour of love! Thank you for linking up with ShopLocal and apologies for taking so long to commenting – it’s been a busy month!

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