Jodhpur, Rajasthan

Mawa kachori

A flaky kachori stuffed with khoa and nuts, then dunked in syrup. Jodhpur does sweet kachori too.

90 minTime

5 gProtein each

mildSpice

Make it your way

Grandma's wayFlaky kachori, khoa filling, syrup glaze.

The original

400kcalsame

5 gproteinsame

1 gfibresame

90minutessame

Classic mawa kachori.

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)2 cups

Ghee¼ cup for the dough, the rest absorbed in frying

Water⅓ cup for dough, 2/3 cup for syrup

Khoa¾ cup

Sugar30 g for filling, 250 g for syrup

Almonds2 tbsp, chopped

Pistachios1½ tbsp, chopped

Cardamom½ tsp

Saffrona few strands

5 steps

1Rub ghee into maida until it holds when pressed, then knead with water into a firm dough. Rest 20 minutes.
2Roast khoa until light golden, cool and mix with 30 g sugar, nuts and cardamom.
3Fill and seal 10 kachoris and flatten slightly.
4Fry on very low heat for 15 to 20 minutes until golden and crisp.
5Dip in a one string saffron syrup and drain on a rack.

Serve it like this

Serve one kachori on a small plate, cracked open to show the khoa, with a little syrup.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.