Mint Kachori’s recipe is an Indian snack that combines crispy and shaky layers with the refreshing taste of mint.
These mint taste kachori are perfect for tea, festivals or when you want a tasty pleasure. We learn to make this simple and tasty snack at home!
On the Mint Kachori recipe:
Kachoris are a popular Indian snack loved for their crunchy and shaky consistency and a delicious flavor.
This Kachori Puina is a unique version in which all the ingredients, including fresh mint, are mixed directly in the dough, eliminating the need for a separate filling.
The result is a snack easy to do and full of flavor that is perfect for any time of the day.
I am a big Kachoris fan and I love making them at least once a week. They are so versatile that you can enjoy them at any meal.
What makes Kachoris ideal for the mornings engaged is their simplicity. You just need some ingredients and they combine so well with the pickle for a quick breakfast.
There is no discomfort to prepare a separate filling: only mix, dough and fry! Whether you are an expert beginner or cook, this recipe guarantees delicious results every time.
And when it comes to lunch or dinner, serve them with Aloo Ka Bhujia, Gobhi Aloo Bhujia, Chole, Cholar from or Aloo Ki Sabzi to create an abundant and satisfactory meal.
This versatility is what makes Kachoris so loved in Indian families. Once you have tried this recipe kachori recipe, it is certainly a favorite also in your kitchen.
So we jump on how to prepare the Kachori mint at home with my step by step recipe.
Tip to the service:
Serve hot Kachori with Tamarindo or Chutney green chutney made with mint and coriander.
Combine with a cup of chai by Masala Hot for a perfect snack.
For a more filling meal, serve the Kachoris with Aloo Sabzi (potato curry), squeeze or even a simple raita.
Storage suggestion:
Puina Kachori remains well for a day or two at room temperature. You can refrigerate but it does not have a good flavor.
Professional suggestions for the best Kachori Puina:
Shaky mixture: Make sure the GHI is well mixed in the flour before adding water to obtain the perfect consistency.
Rest the dough: Allowing the dough to rest makes it easier to work and translates softer kachoris.
Frying temperature: Fry the Kachoris on medium heat to make sure they cook evenly and not browned too quickly.
Fresh mint: Always use fresh mint leaves for better flavor and aroma.
Don’t worry about snorting: If some kachoris do not swell, don’t worry. Sometimes a mint stem could be mixed in the dough, preventing the kachori from snorting.
However, this will not affect the taste and will still be delicious.
I escape perfect: For perfectly inflated kachoris, make sure that the mint leaves are finely chopped and that the stems are completely removed.
However, this can be a boring task, especially if you have little time. Since the taste remains the same, you can skip this drying if you prefer comfort.
Because you should prepare this Indian mint snack recipe:
Explosion of freshness: Mint (Puina) adds a refreshing and aromatic turn to the traditional Kachori, making it stand out from normal fried snacks.
Crunchy and tasty: With a perfectly crunchy external layer and a tasty and spicy filling, this Kachori is a pleasure in every bite.
Perfect for every occasion: Whether it’s a festive meeting, a snack at tea or a special weekend breakfast, Puina Kachori is a crowd.
Excellent for the preparation of meals: These Kachoris remain fresh for a day or two, making them an excellent make -up snack for demanding programs.
Wonderfully mate with the Chutney: Serve it with Tamarindo’s Chutney, spicy green chutney or even a side of yogurt for a complete experience.
Looking for other recipes like this:
Matar Kachori recipe
Kalonji Kachori recipe
Hare Matar Ki Pori recipe
Simple kachori recipe
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Basic ingredients used to create Kachori Puina:
Maida: Maida is the basic ingredient in this recipe and it is advisable to use a good quality of Maida for the best results.
Mint leaves: Mint leaves are the key ingredient in this recipe that brings the good tasty taste in this Kachori.
GHI: Ghee is added to bring the touch to the recipe.
Salt: Salt is an important part in this recipe, to improve the general flavor of Kachori ..
Waterfall: Water is necessary to knead the kachori dough.
Prevent the screen from becoming dark
- 1 cup Mint chopped
- 1 Cup Maida
- 2 TBSP Ghi
- Gets up to taste
- 1/2 cup Waterfall
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Add Maida, salt and gi in a bowl.
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Mix for 2 minutes until you are able to tie.
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Add chopped mint leaves and mix well.
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Add the water gradually and mix a smooth dough.
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You can keep the dough to rest for some time or you can do it immediately.
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Roll and deepfry.
Nutritional facts
Kachori Mint recipe
Amount for portion
Calories 68
Calories from Grasso 27
% Daily value*
Fat 3g5%
Fat saturated 2g13%
Polynsaturo fat 0.2 g
Monolysteur fat 1g
Cholesterol 7 mg2%
Sodium 2mg0%
Potassium 35mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 0.03g0%
Protein 1g2%
Vitamin A. 174iu3%
Vitamin C 1 mg1%
Soccer 12 mg1%
Iron 1 mg6%
* Daily values percent are based on a 2000 caloric diet.
Question frequently asked about this mint flavored kachori:
Can I use full flour instead of flour for all uses?
Yes, you can use the full flour (attack) for a healthier version, but the kachoris could be slightly less crunchy than those made with flour for all uses (Maida).
Why did my kachoris become soft instead of crunchy?
This happens if the dough was too soft or there was less water while kneading. Even if the oil temperature was too high. Always fry medium-low heat even for crunchiness.
Can I use dry mint (pudine) instead of fresh mint?
Yes, you can use dry mint powder, but fresh mint gives a stronger and fresher flavor. If you use dry mint, add 1-2 teaspoons to the dough or filling.
How do you prevent Kachoris from becoming too oily?
Make sure the oil is at the right temperature (medium-hot).
Do not fry on very low heat, as Kachoris will absorb more oil. Drain the excess oil on paper towels after frying.
My recommended product:
Here I listed a product you may need while producing Puina Kachori.
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Dissemination: Keep in mind that some of the connections in this post are affiliation links and if you cross them to make a purchase I will earn a small commission.
Remember that I connect these companies and their products for their quality and not for the commission I receive from your purchases.
They are an independent blogger and the reviews are based on my opinions. Make the decision and whether or not you buy something completely depends on you.
- Material: construction in triple stainless steel with internal body in 18/10 stainless steel, medium layer aluminum sheet, external layer in stainless steel 18/0
- Fastest cuisine: its construction helps to cook the food 2 times faster than the normal stainless steel pot
- The stainless steel handles with fine handle give you a firm grip on the pots and make the handle long lasting.
- Base: the 360 ° induction base allows greater contact with the heat source and a much faster cooking time, save 30% energy
- Compatibility: compatible with induction, gas, halogen, electric and vitro-ceramic
- Package inclusions: 1 Sautepan, 1 lid
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