Airfryer eggless white cake | White cake | Farberware @Tummy World

Eggless Airfryer  White cake

Ingredients

 1/2 cup olive oil

1/2 cup room temperature butter

300 gm  sweetened condensed milk

1/4 cup sugar

1 cup milk

2 cup maida / All purpose flour

1 tsp baking powder

1/4 tsp baking soda

2 tbsp Cornstarch

1/4 tsp Cardamom powder

3 cup heavy whipping cream

1/4 cup sugar

1/4 tsp cardamom powder

Method :-

Preheat Airfryer at 180 C for five minutes.

In the blender, add olive oil , butter, sugar, and condensed milk.

Blend 2-3 times at the interval of 30 seconds. or until mixture become creamy.

Add 1 cup milk.

Blend one more time. 

Now wet mixture is ready.

Now in another bowl, add  All purpose flour, Corn Starch , baking powder, baking soda  .

Mix well. Seive in the seiver.

Now add wet mixture into the dry mixture.

Use cut and fold method and mix gently. Add Cardamom powder.

Combined well.

Transfer the cake batter into the greased container.

tap 3-4 times. 

now place the container in the airfryer.

Set the temperature at 140 C for 20 minutes.

Check then I keep the cake for 2-3 minutes at the 140 C .

Then cake is Ready in 24 minutes.

(Every Airfryer temperature is different , check after 20 minutes)

now take out the container from the airfryer.

Super spongy, delicious and completely cooked cake is ready.

And let it cool down completely.

For Decoration

Take a blender, add 3 cup cream and blend 3-4 times at the interval of 10 seconds.

or until cream is stiff.

Add powdered sugar and cardamom powder and blend one more time.

now cream is ready.

Divide the cake into two parts.

Garnish as your wish.

More recipes on Airfryer

http://indiantummy.blogspot.com/search/label/AirFryer

https://indiantummy.blogspot.com/2021/04/airfryer-eggless-orange-cake-super-soft.html

https://indiantummy.blogspot.com/2020/07/airfryer-multigrain-eggless-no-maida-no.html

https://indiantummy.blogspot.com/2020/04/mango-cake-in-airfryer.html

Airfryer Eggless Orange Cake / super soft / spongy /delicious/Air-fryer...

Eggless Orange Airfryer

Ingredients

1/4 cup Olive oil

1/4 cup unsalted Butter

1/2 cup powdered Sugar

1/2 cup Orange juice

1/2 cup Yogurt

Orange food color (optional)

3/4 cup Semolina/sooji

3/4 cup All purpose flour/Maida

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp lemon juice

Some tooti frooti

Some chopped dry fruits (Almonds, pistachios)

Method :-

Preheat Airfryer at 180 C for five minutes.

In the blender, add olive oil , butter, sugar, juice and yogurt.

Blend 2-3 times at the interval of 30 seconds.

Now in another bowl, add semolina/sooji, All purpose flour , baking powder, baking soda and salt .

Mix well. Seive in the seiver.

Now add wet mixture into the dry mixture.

Use cut and fold method and mix gently. Add lemon juice and some tootifrooti.

Mix well.

Transfer the cake batter into the greased container.

tap 3-4 times. Spread some dry fruits and tooti frooti over the cake batter.

now keep the container in the airfryer.

Set the temperature at 140 C for 20 minutes.

Check then I keep the cake for 2-3 minutes at the 140 C .

Then cake is Ready.

(Every Airfryer temperature is different , check after 20 minutes)

now take out the container from the airfryer.

And let it cool down completely.

Cut the slices into desire shape.

Serve with ice-cream or coffee or tea.

Super spongy, delicious and completely cooked cake is ready.

More recipes on Airfryer

http://indiantummy.blogspot.com/search/label/AirFryer

https://indiantummy.blogspot.com/2020/07/airfryer-multigrain-eggless-no-maida-no.html

https://indiantummy.blogspot.com/2020/04/mango-cake-in-airfryer.html

Airfryer Samosa || Market Style || Farberware

Try this delicious Air-fryer  samosa recipe for your next party or get-together.
Enjoy healthy, crispy and yummy shahi  samosas......

Ingredients:-

For Dough:-

4 cup Maida or All purpose flour
1 cup Oil or ghee 

1 - 1 1/2 tea spoon salt

1 tbsp  tea spoon Ajwain (Carrom seed)

about 1  cup water 

For Stuffing:-

6-7  Large Boiled Potato
1 cup Boiled Peas

 1/2 table spoon salt or as per taste
 1/2 table spoon green chili and ginger paste (or as taste)
1 table spoon oil or ghee
1/2 tea spoon red chili
1  tbsp  coriander powder
1  tbsp Cumin powder
1 tbsp  Garam Masala
1 tbsp Mango powder
1 table spoon lemon juice
1 tbsp cumin seeds
1/2 tea spoon Asofetida (Hing)

(Spices can adjust according to your taste)

Oil or ghee for greasing


Method:-

Knead the dough ....Take a Bowl , add flour , salt, ajwain . Mix well.
Add oil and mix together until all oil corporated into the flour.
Add water and knead into the firm dough.
Set aside and Wrap by plastic or muslin cloth for 20- 25 minutes.

Stuffing:-

Mean time will prepare Stuffing
In a bowl , boiled potatoes.. peeled and cut into small cubes and add all spices and salt  together. Mix well .
Heat oil in a pan
Add cumin seeds and hing.
When crack seeds then add green chili and ginger paste and boiled peas and saute for 5 minutes.

 


Add potato mixture cook for 5-6  minutes.

Keep aside to cool to temperature.

Divide dough in to equal bowls.
Roll out each portion in to  thin oval shape.
Divide the oval into two through cut from medium.
Lift one side of the flat edge and brush plain water on it. Lift the opposite side and overlap the  edges to form a cone shape. Press the edges gently

Stuff the Potato mixture into the cone. Brush plain water around the top edge and seal it gently.

Now Airfryer Time...

Preheat airfryer 180 C for 5 minutes

Then keep the samosas in air-fryer and set the temperature 155 C for 10 minutes 

then turn samosas and again keep them for 10 minutes at 155 C

Grease Samosas lightly with oil/ghee (optional)

then set temperature 175 F for 5 minutes (for more brown color)

Turn them again set temperature at 175 F for 5 minutes

Samosas are ready..

Healthy  and crispy Samosas are ready....

Serve Hot with green chutney and sweet chutney

            

Serve hot with the green chutney or tamarind chutney or sweet chutney....

For green chutney 
http://indiantummy.blogspot.com/2014/09/coriander-chutney-or-cilantro-chutney.html

For Sweet chutney
http://indiantummy.blogspot.com/2014/09/sweet-chutney-or-mango-powder-chutney.html









If you like it please like my page as well
https://www.facebook.com/IndianTummy/


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Deep Fry Samosa 
https://indiantummy.blogspot.com/2014/09/shahi-samosa-receipe.html

Papad Bowl chaat || Airfryer chaat|| healthy

Take two bowls of same size.

Grease one bowl from inside and another one from outside with oil gently.

In big plate/tray/parat take some water.

Dip papad into water for 10-15 seconds. (Depending how original papad is hard).

Then transfer papad into Towel paper or clothe.

Dry the papad lightly.

Then place the papad inside the one bowl , gently.

Press lightly.

Then place another bowl above papad and press.

Remove excess part (We will use later to make one papad bowl chaat)

Keep the bowl pair in the airfryer at 175 C for 5 minutes.

Then take it out. Lets cool down .

Then try to take the bowl and then take out the papad bowl.

Your papad basket is ready...

Now grease the bowl again

and place that excess part of papad one by one gently inside the bowl then place another bowl.

Then keep the bowl pair in the airfryer at 175 C for 5 minutes.

Then take it out.

Remove papad basket from bowls.

Your Papad bowls are ready.

you can serve as a chaat, add boiled poatato, chola or you can add bhel ,

Peanuts, tomatoes, onions etc.

Enjoy healthy and crunchy chaat .

Youtube channel

https://www.youtube.com/channel/UCtCqB5P7OM5txbLDtbAAyJQ

If you like it please like my page as well
https://www.facebook.com/IndianTummy/


Join Group for delicious recipes

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For more Airfryer Recipes https://www.facebook.com/VegetarianAirfryer/

Airfryer || Multigrain|| Eggless || No maida || no butte ||No Condensed ...

Airfryer Healthy Cake

Ingredients

1 1/4 cup multigrain flour (Wheat flour)

1/2 cup yogurt

1/3 cup sugar + 2 tbsp sugar (Adjust as per your taste)

1/2 cup olive oil

1/2 tsp baking soda

3/4 tsp baking powder

1/8 tsp salt

1/4 tsp vanilla essence (optional)

Tooti frooti

Some chopped dry fruits

Method

In a bowl add , yogurt /curd, oil and sugar and whisk for 2 minutes until it get creamy.

Take seiver , add multigrain flour, baking soda, baking powder and slat and sieve .

Cut and fold method use and make cake batter . add tooti frooti and vanilla essence.

Mix well.

Pour the cake mixture into greased aluminum container.

Preheat airfryer at 180 C for 5 minutes.

Then keep the container in Airfryer .

Set the temperature at 140 C for 25 minutes.

Check once after 20 minutes.

then cake is ready.

Insert the toothpick and check if its come clear.

cake is ready.

Transfer it into plate . healthy and yummy and spongy cake is ready.

Youtube channel

https://www.youtube.com/channel/UCtCqB5P7OM5txbLDtbAAyJQ

If you like it please like my page as well
https://www.facebook.com/IndianTummy/


Join Group for delicious recipes

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Shaam Savera in Airfryer || Tricolor

" Shaam Savera " is a signature recipe of Chef Sanjeev Kapoor.

Its very interesting recipe as it sounds. In this recipe Paneer hides in the shades of Spinach and sink in the Tomato and Cashew Gravy.


This dish also a sign of Tricolor , since it has three colors.

Paneer, palak (Spinach) and Tomato are main three ingredients of this recipe.

                    

Traditional recipe
https://indiantummy.blogspot.com/search?q=shaam+savera



Here I am giving No onion/No Garlic version of this recipe. Enjoy this recipe with Naan/Chapati/Stuffed Parantha.

 #Airfryer recipe

#NoCornStrach #Nomaida #Nobakingpowder #No Baking Soda

I hope you will like it. Share with your friends and family and give us Your comments.

Ingredients 


For Koftas
Outer layer

Spinach 300 gm/ 10 oz
1/4 tsp salt
1/4 tsp red chili powder
1/4 tsp salt

iced water/cold water (It will help to preserve green color of Spinach)

Inner Layer 

1 cup grated Paneer
A pinch of salt
Some raisins for stuffing (optional)

Oil for frying Koftas

For Curry

2-3 Medium size Tomatoes
6-8 cashews
1 -2 green chili
A small piece of ginger
salt to taste
1/4 cup of cream or as needed
1/2 tsp Kashmiri red chili powder

1 tsp Roasted garam masala powder
1 small cinnamon Stick
1 bay leaf
2-3 long (cloves)
1/4 tsp cumin seed
1/8 tsp Coriander seeds


2 tbsp oil
1 1/2 tsp sugar/honey or as needed

1-2 cups of water or as needed

Method 



Spinach Koftas (Stuffed from paneer)

For Outer Layer

Blanching Process 

Wash Spinach in water to get rid of dirt.
Boiled the water, Add spinach for 2 minutes. Turn off the gas.
Then Keep the Spinach in cold water (Ice water)
Cold water help to retain green color of Spinach
Now Squeeze Spinach as much as you can do. This step is very important, If spinach have water then it will be very difficult to make koftas.

You can use muslin cloth, or just press between ur palm. After Squeezing ,
Blend Spinach in blender(without water) or just do finely chopped.
Heat a Pan, add Spinach and stir it on high gas for 2 minutes or until it become dry.

Add red chili powder and salt and mix well. Turn off the gas.


Keep it aside for cool down.

For Inner layer


In a bowl, add grated paneer, and pinch of salt. Knead paneer for 2-3 minutes or until it become smooth.
Divide the paneer  into small ball or which can be fit into Spinach balls.
Grease your palm with oil .Now take one paneer ball, flatten it and put one-2 raisins and wrap from all the side . and make round ball.
Lets Ready all paneer balls.
Now Divide the Spinach mixture into small parts.
Grease your palm (it will help you to make smooth ball)

Now take one spinach ball , flatten it and put one paneer ball and wrap from all the side and make round ball. (Wrap carefully, stuffing should not come outside).
Repeat the process with other balls.
Now Koftas are ready.
                                     

Airfryer Time

Preheat Airfryer at 180 C for 2 minutes.
Add Koftas and reduce time to 160 c for 5 minutes.
Flip the koftas
Then Keep it again for 5 mins at 160 C.

After 5 minutes, set temperature at 180 C for 3-5 minutes.

Koftas are ready.
Let it cool down and then Cut into two parts.

Gravy time :- 


Heat one tablespoon oil in a pan.
Add Cinnamon Stick, cloves, coriander seeds, cumin seeds, bay leaf stir it for few seconds.

Add chopped Tomatoes, cashews and 1 chopped green chili and 1/2 tsp ginger paste.
and cooked til they turn tender Add 1/2 cup water . it will take around 6-8 minutes. Keep stirring in between .
Turn off the gas and let the mixture cool down.


Add this mixture into a blender and make a smooth  puree, you can add some water as needed to make smooth puree.

Heat oil in pan. Add puree and 1/2 cup of water and mix well.. cook it for 6-8 minutes on medium gas.
Then Add salt , Sugar and mix well. Cook it for 3-4 minutes 

Add 1/4 cup cream and mix well. cook it for 1-2 minutes and turn off the gas cover it with the lid.



now we have koftas and curry.


Do not boil  koftas in the gravy as they are liable to break .

First take some curry into serving dish and then add koftas.

garnish with cream.

Serve hot with naan or chapati or parantha.

Here are some more important Tips which may be need to make this yummy recipe.

1) Spinach should be squeezed properly. if Spinach has water then koftas won't make good. and you have to add binding agent that will be koftas make hard. (I have experienced of this fault )

2) Don't cook koftas in curry, since koftas are very soft so they can be break while cooking.

3) Adjust spices a s per taste.

Spinach Koftas recipe
http://indiantummy.blogspot.com/2015/10/stuffed-spinach-kofta-in-cashew-tomato.html


For Deep fry recipe (Traditional recipe)
https://indiantummy.blogspot.com/2018/04/shaam-savera-no-onion-no-garlic.html

For more Airfryer Recipes https://www.facebook.com/VegetarianAirfryer/


If you like it please like my page as well
https://www.facebook.com/IndianTummy/


Join Group for delicious recipes

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Cone chaat in Airfryer || healthy || guilt free

Cone chaat is filled with various flavors as sweet, spicy, crunchy etc.. It is crispy from outside and soft from inside. 

Guilt free Chaat in Airfryer.
Superb yummy , mouth-watering and healthy. 

Ingredients:-

For Spinach dough

1/2 cup maida

1/8 tsp salt

1/8 tsp Carom seeds

1 tbsp oil

1 tbsp Spinach puree + 1 tsp

For white dough

1/2 cup maida

1/8 tsp salt

1/8 tsp Carom seeds

1 tbsp oil

2 tbsp water

Stuffing 
(As required/taste)

1 cup Boiled Chola (Chickpeas)  as required
(you can use Rajma, Matra, sprouts, peanuts any other stuffing)

1 boiled, peeled and chopped Potato
Roasted Jeera powder
Red chili powder
Black salt as per taste
Green chutney
Sweet chutney
Beaten fresh Curd / Yogurt

Chaat Masala

Garnishing

Sev or peanuts.


Oil for greasing

Method 

For  Spinach Dough
Mix maida, salt , Carom seeds and oil and mix well.

Add Spinach puree gradually and Knead the smooth dough.

For White Dough
Mix maida, salt , Carom seeds and oil and mix well.

Add water gradually and Knead the smooth dough.

Dough is ready.

Cover with damp clothe or towel paper.

Keep them rest for 10 minutes,

Preheat Airfryer at 180 C for 5mins.


Grease the cone Mold.

Roll the both dough into chapati.

Cut the strips vertically with the help of sharp knife.

Place one Spinach strip into cone mold.and press gently then

place some water on the edges.

and place one white dough strip.

Do continuously and make cones.

Our cones are ready.

Preheat container at 180 C for 5 minutes.

Then reduce temperature at 150 C

Place the cones in airfryer

and set for 10 minutes.

Then flip it after 10 minutes.

Keep it at 150 C for 10 minutes more.

Then Take it out and transfer to the plate.

try to take out the cone .

(Do gently otherwise it can be broken)

and then  keep it again for five minutes at 180 C .

Now crispy and cooked cones are ready.



Now let it cool completely.
Assemble all chaat stuffing ingredients and make yummy and mouth-watering chaat.

Take basket on a serving plate. Add boiled chickpeas, some curd, green chutney , sweet chutney .
Sprinkle chaat masala and black salt.
Add some sev .
Enjoy yummy,  mouthwatering and guilt free chaat.

For Airfryer Recipes
https://www.facebook.com/VegetarianAirfryer/





https://indiantummy.blogspot.com/2015/05/raj-kachori.html


For Green chutney :-
http://indiantummy.blogspot.com/2014/09/coriander-chutney-or-cilantro-chutney.html


For Sweet chutney:-
http://indiantummy.blogspot.com/2014/09/sweet-chutney-or-mango-powder-chutney.html


For Airfryer recipes please like page
https://www.facebook.com/VegetarianAirfryer/

If you like it please like my page as well
https://www.facebook.com/IndianTummy/


Join Group for delicious recipes

 https://www.facebook.com/groups/764212573674192/

Stuffed Dum Aloo in Airfryer

Stuffed dum aloo in Airfryer

Traditionally Stuffed Dum Aloo :  Fried Potatoes are filled with Paneer and Dry fruits simmered in smooth and creamy gravy is indeed one of the most popular dish in the north Indian restaurants.


Gravy is made from cashews and Tomatoes and potatoes are filled with paneer and dry fruits.

Here I am giving recipe in Airfryer


Serve 3 People

Ingredients:-

3 Large Boiled Potato or as required

For Stuffing :-
3-4 tbsp shredded Paneer
1-2 tbsp chopped cashews
1-2 tbsp sweet Raisins
A pinch of salt


For Gravy
3 Medium size roughly chopped Tomato
1 Green chili roughly chopped
1 inch ginger piece roughly chopped
4 tbsp cashew pieces roughly chopped

1/4 tsp cumin seed
2-3 black pepper
1 bayleaf
1 small piece Cinnamon stick

1/4 tsp cardamom powder

1 tbsp sugar (or as required)
11/4 tsp salt  (or as required)

1/4 tsp turmeric powder
1/4 tsp coriander powder
1/4 tsp Garam masala powder

2 tbsp Curd
1/4 cup  milk
1/2 cup water

2 tbsp oil
For Garnishing

Cilantro
Some shredded Paneer


Method :-

Heat one tea spoon oil in a pan . Add cumin seed , black pepper , bay leaf  and cinnamon stick.
Stir it for few seconds. Add  tomato , green chili , ginger , cashews and 1/2 cup water ... Boil it for 10 minutes on medium gas .

After it cools down , make puree.

Now take a pan . Add 3 tbsp oil .

Peel boiled potatoes and cut in to two pieces. With the help of fork prick the potatoes. .

Preheat Airfryer for 3-5 mins.

In Airfryer keep Potatoes at 160 C for 10 minutes.

Then turn and keep the potatoes more for 8-10 minutes at 160 C

just grease lightly for golden color then keep it at 175 C for 3-5 minutes. (Check after 3 minutes)

Your Potato is ready.

Now let it be little cool.

Now For stuffing we have to scoop the potatoes from middle with the help of scooper.
(Do it carefully otherwise it can be broken) (As shown in pic)

(Please don't waste that left out part of potatoes., you can use same mixture in stuffing as well. or you can make cutlets )

In a bowl, add grated paneer, cashews and raisins. Add pinch of salt and mix well.

Add pinch of red chili powder (optional).

Mix well.

Now take one spoon and stuffed in the potato .

Now stuffed the potatoes with that mixture (As shown in pic)

Your all potato are stuffed well. These are soft.

For gravy,
Heat 1 tbsp oil in a pan.
(You can use same pan in which you have fried potatoes earlier), add cumin seed. when it cracks add turmeric powder, red chili powder, coriander powder and stir for few seconds. Add puree and cook it for 6-8 minutes on medium gas.

Add thin curd. cook it more 2-3 minutes. Add milk and water cook it more for 3-4 minutes. Add salt , sugar, Garam masala and mix it well. Add stuffed potatoes and cover with lid and cook it for 3-4  minutes on medium gas.  Add Cardamon powder and cover with lid.

Turn off the gas.

Here are two ways of cooking potato

Since potatoes are soft, so you don't need to cook them in the curry.

you can take potatoes in the serving bowl and pour hot curry over them then serve.

Or if you don't eat very hot food or if you are going to eat later , then turn off the curry gas.

Add potatoes and cover with the lid.

If you cook the potatoes in the curry, then definitely potatoes will break.

Garnish with paneer or cream.

Serve hot with Paranthas or Naan

 

For traditional recipe

https://indiantummy.blogspot.com/2016/09/stuffed-dum-aloo-no-onion-no-garlic.html

If you like it please like my page as well
https://www.facebook.com/IndianTummy/


Join Group for delicious recipes

 https://www.facebook.com/groups/764212573674192/


For  Airfryer Recipes https://www.facebook.com/VegetarianAirfryer/

Youtube channel

Youtube Channel

https://www.youtube.com/channel/UCtCqB5P7OM5txbLDtbAAyJQ

Wheat flour khasta Kachoris

 

Airfryer

Deep Fry

Wheat flour Khasta kachori is a delicious and spicy fried puffed pastry.

I am presenting an instant recipe so you don't need to wait overnight in getting dal soaked and spend lot of time in grinding it in Mixer.

It is a very simple and quick recipe with tips and tricks so that kachoris can come out very puffed and delicious.



Kachoris are consumed in variety of ways in different parts of the country. Most people prefer it as chaat while some people prefer it with Spicy Potato curry.



Here We are making khasta kachodi from Wheat flour. for healthy purpose

Traditionally it made from Maida flour

 

 

Ingredients for Kachori Dough:-

2 Cup  Wheat flour

1/2 cup Oil or ghee + 11/2 tbsp for greasing

1/4 tsp Ajwain seed (carom seed)  (optional)

1 tsp salt

about 3/4 cup water (cold water) 

Oil for deep frying for kachoris
 

Ingredients for Stuffing:

For Dal 

 1 1/2 cup Moong dal
 1/4 tsp salt
 3/4 cup water

Spices

2 tbsp oil

1/2 tsp cumin seeds(jeera)

     1/4 tsp Asafoetida(hing)

     1 tbsp green chili and ginger paste

     1 tsp Coriander powder
     1/2 tsp red chilly powder
     1/2 tsp garam masala 
     1/2 tsp salt

     1/2 tsp coarsely fennel powder (Sauf)

     1 tsp dry mango powder (amchoor) 
     1/4 cup water
  


  

Method:

Use Water to wash Moong daal (lentils). We are using Moong daal since it is a healthier alternative but you can use Urad dal as well, if you prefer that.

Cook Moong Daal in a pressure cooker along with 1/4 tsp salt and 3/4 cup water .Keep the gas on Medium-low heat for around 5 mins. Make sure you turn off the gas before you get a whistle from traditional pressure cooker.

Daal should be cooked right in a way that it does not get dissolved in the cooker.
(TIP 1:- We don't need to complete whistle, since we need cooked dal but not dissolved dal)

Once daal is ready, you can open the cooked to make sure that it is cooked right and have not got dissolved.

Heat 2 tbsp oil in a pan. Add cumin seeds and hing. When cumin seeds start cracking, then add green chili and ginger paste.

Add all spices except mango powder.

Mix well. Add 2 tbsp of water in the mixture and mix well and Stir for a minute. Once you get the right color of all the spices, add cooked dal into spices and mix it well. Add 1/4 cup water and salt. 
Cook it for 2-3 minutes on medium-low heat.
Add mango powder and stir it for one more minute.

(You can adjust the spices as per your taste)

(TIP 2:- you can use masher if you want to mash dal more).
( TIP 3: If you think the dal mixture is very hard then add one or 2 tablespoons of  water and mix it well )

Cooked it for few seconds more.
and turn the gas off.



TIP 4:  Let the mixture little cool down (It should be warm so we can easily make ladoos)

      .
Dal is ready.

To make Kachori dough:

Take a Bowl, add  wheat flour, Ajwain  and salt, mix it well. Add oil and mix together until all oil get consumed into the flour.(Dough consistency should be like bread crumbs and we should able to bind the dough ).
 
Add cold water (TIP 5: Iced) gradually and knead into the soft dough. (Dough should not be sticky)
Knead the dough at least 3-4 minutes. Grease your hand with oil and knead it for few seconds more.

TIP 6: Set aside and cover with wet clothes or wet towel paper.
Keep it aside for 15 minutes.

                        Now Make ladoo of the dal mixture.

Take small portion of dal mixture and take it into the palm and roll it to make Ladoos.

let's prepare kachodi.

To make the Kachoris:


TIP 7: Heat oil on  medium gas/heat.

     Grease your palm with oil and knead the dough again 2-3 minutes and divide into equal parts. 

 

      Stuff Dal mixture in to dough. Pull the edges of the ball to wrap the dal ladoo.and make smooth ball and press between palms to give it a shape of kachori.
     
     TIP 8: For making Kachoris, it is very important that you do not use rolling pin instead you should use your hands , so the kachoris will not get broken and dal will not come out while frying

Heat oil in a frying pan on medium heat. 

    TIP 10: To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow. 

Now  Put 5-6 Kachodis in a pan, depending on the size of pan.
 Fry them on medium gas. After they start to puff, slowly turn them over.
Then when they cooked from other side then turn it .
  Fry until golden-brown on both sides.
(Don't turn again and again, otherwise kachoris can be broken)

( TIP 11: Kachoris should not be fried on high heat otherwise they will not be crispy.)

                      Kachodis are ready take it out on towel paper.

Kachoris are ready to serve.

For Airfryer ,

(For Airfryer , if you want you can add baking soda in dough, during kneading dough).

Keep the kachodis  for 160 C for 12 minutes

then turn them and  keep it for 160 C for 12 minutes,

then for color keep it at 175 for 5 mins on both side.

If you like it please like my page as well
https://www.facebook.com/IndianTummy/


Join Group for delicious recipes

 https://www.facebook.com/groups/764212573674192/

For  Airfryer Recipes https://www.facebook.com/VegetarianAirfryer/