Pistachio and Chocolate Kachori
- Make 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.
- Make filling – that was nice and easy and just involved some mixing.
- 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.
- 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.
- 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 1½ 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.