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Sunday, September 27, 2015

Purple Yam Ube Kachori and Mushroom Poblano Pepper Savory Kachori


Purple Yam Ube Kachori

Kachoris are stuffed fried breads from India, usually with savory filling, served with chutneys. Mung beans, chick peas, peas and carrots, potatoes are some of the popular stuffing. They are perfect tea time snacks and are good travel bread, much like parathas and rotis.

I had some ube purple yams and wanted to try Ube Kachori. But, rather than make it savory, went with the natural sweetness of the yams enhanced by flavorful coconut flour.

Purple Yam Ube Kachori


A sack of coconut flour has been lending itself well to some of the recipes and am liking the results so far.

For the savory kachori, a mash-up of mushrooms, Poblano and Anaheim peppers came in handy.

I prefer the dough to be seasoned a bit with salt and spices, or brown sugar for the sweet kachoris, but, that's optional.

Purple Yam Ube Kachori


The trick is to fry at medium-low heat, and usually I find that I am not the best person to deep fry anything. However, these turned out all right.


Ingredients:
2 cups all purpose flour
1/2 cup plain yogurt
2/3 cup warm water (plus or minus a few Tablespoons)
1 Tablespoon white sesame seeds
1 Tablespoon red chili powder (optional)
Salt to taste
oil for deep frying

Filling:
Sweetish:
1 teaspoon coconut oil 
1/8 cup coconut flour
1/4 cup steamed and mashed purple

Savory:
2 button mushrooms
1 Anaheim or Poblano pepper
1/4 shallot
1/2 inch piece ginger
1/8 cup coconut flour
1 teaspoon coconut oil

Preparation

  1. Dough: Combine the dry ingredients in a bowl, add the liquid a little at a time till a soft elastic dough forms; cover it and set it aside while getting the filling ready
  2. Sweet Filling: Steam the ube purple yams, mash them, add coconut flour and coconut oil to be able to shape them into smallish balls about 1.5 inches diameter
  3. Savory Filling: Finely mince the ingredients (except coconut flour and oil) and sautee it in coconut oil till rawness goes away; off heat stir in coconut flour and shape into 1.5 inch balls
  4. Heat the oil at medium low to about 350 ° F
  5. Divide the dough to make enough 2.5 inch diameter balls; flatten each ball in the palm while pressing the center to form a cup or a bowl shape; place a filling-ball and gather up the dough into a ball again with the filling enclosed; flatten this loaded dough ball with the side of the palm
  6. Deep fry in oil till golden brown all over, on both sides
  7. Serve warm with chutneys and dips



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