Kachri is a rice snack that is stored in pantry and needs frying before you can eat it. These days nobody makes them at home but I vividly remember my mother making it when I was growing up. It used to be a popular snack in India almost like potato chips.

Ingredients

Method

1. Soak rice flour in 2 cups of water for one hour.
2. Add salt and red chilli powder. If you want to experiment you can even add other spices like cumin seeds etc.



3. Cook the mixture in a wok on medium heat while stirring it constantly with a whisk.
4. It will start thickening very soon. Keep whisking so that there are no lumps.
5. Once it becomes so thick that it does not pour, it’s done.



6. Let it cool for a few minutes so that it’s easy to handle.
7. Fill it in an icing bag with a thick nozzle.



8. Layer a tray with plastic.



9. Now pipe the rice batter in any shape you like. Traditionally they are shaped like jalebi.



10. Leave them is sun till they are completely dry. Once dry, Kachri is ready to be stored away in a jar.



11. To serve, fry Kachri in hot oil. They should puff up as soon as they touch the oil but don’t let them brown at all. They usually double in size.

Notes

1. As you can see that they shrink quite a bit after drying so make sure that your nozzle is thick.
2. If you don’t have icing bag, you can make a cone out of a thick plastic and cut the top to make the nozzle.
3. Make these only on a hot sunny day because you want these dried within a day for best results.

Summary

Recipe Name

Kachri

Author Name

Ruchi Garg

Published On

2011-10-23

Total Time

60M

Average Rating

5 Based on 2 Review(s)