Kachori Recipe | Food Diaries | Zarnak Sidhwa | Street Food

Method:
Combine all the ingredients for the dough. Gradually add water into the flour mixture and knead to make a soft and smooth dough. Once all the flour has come together, keep kneading for 3 to 4 minutes so the dough becomes smooth and soft. Cover the dough and keep it aside for 10 minutes. To make the filling for the kachori, into a food processor, add all the filling ingredients and pulse to make a coarse mixture. Once the kachori filling is ready, transfer to a bowl. Divide the dough into 12 to 15 equal portions and roll out each dough into 2 inch diameter circles. Place a spoonful of the filling in the center of the rolled-out dough. Bring all the sides of the dough together to seal the filling. Twist the dough to seal the corn matar kachori well. When you bring the dough, you might find some excess dough collected on the top, remove this dough. Heat the oil for deep frying. Fry the kachoris on low to medium heat until you get a deep golden-brown color and they are crisp. Once golden, drain on absorbent paper. Serve these with green chutney and date chutney.

Method:
Line an 8-inch square cake pan with foil. In a food processor, pulse chocolate wafers into fine crumbs. Add chocolate, caramel sauce, vanilla essence and salt, pulse, occasionally scraping the bowl until smooth. Transfer to the prepared pan and press in an even layer. Scatter walnuts evenly over the top and press into mixture, then sprinkle with sea salt. Freeze until firm, at least 20 minutes. Serve cut into squares.