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Jeera rice recipe | restaurant style cummin Rice | quick jeera pulao

 About Jeera Rice Jeera is the Indian Hindi word for cumin. Jeera rice is rice cooked with cumin butter also called jeera-rice. As Chapati is easy to make, so is Jeera Rice . This recipe is a side dish for Indian people. Cumin is also known as Jeera in Hindi hence the name of this dish is Jeera Rice. Many spices are used to cook all the dishes in India in which cumin plays a major role. It adds flavor and aroma to the dish. You get iron, copper, and many other nutrients from cumin seeds. Cumin works great in your digestion. Indian food is heavy so some people enjoy serving this rice with heavy items like curry and dal. This is an aromatic rice dish that is spiced with mild spices and has a distinct taste of cumin. Fragrant rice has long grains of rice along with cumin seeds and green chilies that pair well with your other dishes. Cumin takes this dish to a whole new level. To prepare this dish, long-grain rice is first Cooked with whole spices. Then cumin seeds and green chil
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Dry Kachori Recipe | Mini Kachori | Jamanagar Famous Kachori

 About Dry Kachori


Dry Kachori is one of the most popular snacks in Gujarat. Dry kachori is made from a mixture of chickpea flour and other spices and is deep fried in oil to form crisp round mini kachori. The kachori is a little sweet and a little spicy. This kachori is a little different from the usual kachoris, it can be kept for up to two months and you can enjoy it anytime. Keeping this kachori for a long time does not affect the taste. This dry kachori is a mini version of the popular Khasta Kachori recipe.

Dry kachori


   This dry kachori is delicious and is loved by people of all ages. Dry kachori is a dry snack that you can pack and use while traveling. I enjoyed these recipes, you will enjoy them too!😊😊


PREP TIME: 10M

COOK TIME:  1HR

COURSE: ANY TIME

CUISINE:  DESSERT 


INGREDIENTS


  For Dough 


 1. 2 vatki mendo

 2. 1/2 cup Rava

 3. 3-4 tbsp oil

 4. Sweet


  For stuffing


 1. 2 vatki magdal namkeen

 2. 2 tsp red chili

 3. 2 tsp Dhana-jeera

 4. 1 tsp dried menda powder

 5. 1 tsp garam masala

 6. 1-2 tsp coriander

 7. 1-2 tsp Buroo sugar

 8. Sweet

 9. Oil


INSTRUCTIONS


 1. Mix mendo and rava, add sweet and oil to it and knead a poori-like dough with cold water. Cover it and keep it for 10 minutes.


 2. Grind magdal namkeen in a mixer jar. Add black pepper, coriander, hot spices, amchoor, buru sugar, coriander, and sweet as per requirement (magdal namkeen will be sweet, add some sweetness to the ground). Prepare some oil and prepare the dry stuffing.


 3. Now make Luwa Pari from the dough. Make it medium, fill the stuffing with dried chickpeas, and make kachori walilo.


 4. Keep this kachori in hot oil and put it on fast gas and it will become round.


 5. Then fry it on medium heat until golden brown on both sides and take it out on a paper towel.


 6. After this dry kachori cools down, fill it in an air-tight container which will remain good for a long time.


 7. Eat this kachori and serve it with hot and sweet chutney and tea.

Dry kachori


FREQUENTLY  ASKED QUESTIONS (FAQ)


Q. How many days can we store kachori?

__ Others kachori 5/6 days but dry kachori approximately 2-month store.


Q. What are the different types of kachori?

__ Pyaj kachori, paneer kachori, dry fruit kachori, masala kachori, etc.


Q. Which type of kachori is best?

__ people like choice other but I like dry kachori.


Q. Is kachori a street food?

__ Indian Street food.


Q. Which city has the best kachori?

__ Jaipur and Jamnagar dry kachori.


Q. Which kachori is famous in Rajasthan?

__ onion kachori


I hope you like this recipe and let me know how you make it at home in the comments.


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 Find more interesting recipes

Palak paneer

Shahi Paneer

Stuffed Paneer Kofta

Kadai paneer 


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