Finger Millet Kachori Recipe – Coconut & Cashew Stuffed

Last Updated on 2 months by Neha Deshmukh

Finger Millet Kachori Recipe – Coconut & Cashew Stuffed

Introduction

Oh, Kachoris! Just the name brings back memories of bustling street food stalls and festive gatherings. I’ve always loved a good, flaky kachori, but I’ve been trying to incorporate more millets into our diet. So, I decided to combine the two loves – and this Finger Millet Kachori recipe was born! It’s a little bit of effort, but trust me, the result is so worth it. These aren’t your average kachoris; they’re packed with nutrition and bursting with a sweet and tangy coconut-cashew filling.

Why You’ll Love This Recipe

These Finger Millet Kachoris are a delightful twist on a classic Indian snack. They’re incredibly flavorful, with a satisfyingly crisp exterior and a soft, subtly sweet interior. Plus, using finger millet adds a fantastic nutritional boost! They’re perfect for a festive treat, a savory snack, or even a light meal.

Ingredients

Here’s what you’ll need to make these delicious kachoris:

• 1 cup Finger Millet Flour
• 2 tablespoon Finger Millet Rava (coarse flour)
• 1.5 cup Fresh scraped coconut
• 3-4 Green Chilies (adjust to your spice preference!)
• 6-7 Cashew Nuts
• 1 teaspoon Sugar
• 0.5 teaspoon Amchoor / Mango Powder
• 0.5 teaspoon Chat Masala
• 0.5 teaspoon Oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Finger Millet Flour: A Nutritional Powerhouse
Finger millet (also known as ragi) is a fantastic grain. It’s naturally gluten-free and packed with calcium, iron, and fiber. You can find it at most Indian grocery stores or online.

Finger Millet Rava: Texture and Binding
The rava (coarse flour) helps give the kachoris a lovely texture and helps them bind together. Don’t skip this! If you can’t find it pre-made, you can coarsely grind some finger millet flour.

Coconut & Cashew Stuffing: Regional Variations
This stuffing is pretty classic, but feel free to get creative! Some people add raisins or a touch of cardamom. My grandmother used to add a pinch of nutmeg – it was divine!

Amchoor/Mango Powder: The Tangy Secret
Amchoor adds a lovely tanginess that balances the sweetness of the coconut and sugar. It’s a key ingredient, so don’t leave it out.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the Finger Millet Rava in water for about 15 minutes. This softens it up and makes it easier to work with.
2. While the rava is soaking, let’s make the stuffing. In a bowl, combine the coconut, chopped green chilies, cashews, sugar, amchoor, salt, and chat masala. Mix well and set aside.
3. Now, boil 1 cup of water with a pinch of salt and the chat masala. Once boiling, slowly add the Finger Millet flour, stirring constantly to avoid lumps.
4. Cover the pot and let it rest for 15-20 minutes. This steams the flour, creating a soft, pliable dough.
5. Once cooled slightly, knead the steamed flour into a smooth dough using a little water and oil. It should be soft and not sticky.
6. Pinch off lemon-sized balls of dough. Gently create a hollow center in each ball and stuff it generously with the coconut mixture. Seal the edges tightly.
7. Drain the soaked rava and roll each stuffed kachori in it, ensuring it’s coated evenly. This gives it a nice, crispy texture.
8. Finally, steam the kachoris on a lightly oiled muslin cloth in a steamer for 15 minutes. You’ll know they’re ready when they feel firm to the touch.

Expert Tips

• Don’t overstuff the kachoris, or they might burst while steaming.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a few drops of water.
• Make sure your steamer has enough water to last the entire 15 minutes.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your chat masala doesn’t contain any hidden dairy.
• Gluten-Free Confirmation: Finger millet is naturally gluten-free, making this recipe a great option for those with gluten sensitivities.
• Spice Level Adjustment: Adjust the number of green chilies to suit your spice preference. You can also add a pinch of red chili powder to the stuffing for extra heat.
• Festival Adaptations (Ganesh Chaturthi, Diwali): These kachoris are perfect for festive occasions! They’re a delicious offering to the gods and a delightful treat for family and friends.

Serving Suggestions

Serve these Finger Millet Kachoris hot with your favorite chutney – I love them with mint-coriander chutney or tomato sauce. They’re also delicious with a cup of masala chai!

Storage Instructions

Leftover kachoris can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a steamer or oven to restore their crispness.

FAQs

What is Finger Millet and its health benefits?

Finger millet, or ragi, is an ancient grain that’s incredibly nutritious. It’s a great source of calcium, iron, fiber, and antioxidants. It’s also gluten-free and has a low glycemic index, making it a good choice for people with diabetes.

Can I use store-bought Finger Millet flour?

Absolutely! Store-bought flour works perfectly fine. Just make sure it’s fresh and from a reputable brand.

Can I make the stuffing ahead of time?

Yes, you can! The stuffing can be made a day or two in advance and stored in the refrigerator. This will save you time when you’re ready to assemble the kachoris.

What is the best way to steam the Kachoris?

Steaming is the best way to cook these kachoris, as it keeps them soft and fluffy. Make sure to use a well-greased muslin cloth to prevent them from sticking.

Can these Kachoris be baked instead of steamed?

While steaming is preferred, you can bake them. Preheat your oven to 180°C (350°F) and bake for 20-25 minutes, or until golden brown. They won’t be quite as soft as steamed kachoris, but they’ll still be delicious!