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.
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.