• Raggi

Narkeler Kachuri / Coconut Kachuri- A simple delicious Bengali breakfast to enjoy on weekends.

Updated: Sep 14, 2020


In most of the Bengali houses, you visit at the weekend morning and you will be welcomed with a plate of luchi (Bengali style puri), Aloo-r tarkari (bengali potato curry) and some sweet. Yes it is the super-hit breakfast combo of any Bengali family (who are foodie of course). From our childhood days to till date we feel weekend is incomplete without these items as weekend breakfast. But there are some days when I feel lazy enough to go to the kitchen early in the morning and cook so many things just to have breakfast, those days I make this coconut kachuri (my cheat version of luchi-tarkari). It's not very crispy like Dal kachuri or Khasta kachuri, rather it's kind of puri with lots of stuffings in it. In Bengal there are varieties of kachuris which are not very crispy or flaky rather soft as they consume this fresh with some curry or chutny and don't store them. If you want it to be more crispy then you have to increase the amount of oil or ghee in the dough. For us it taste delicious the way it is, and you don't need to prepare any curry to have it. This kachuri is super yummy on it's own. Just take some tomato sauce or any chutny of your choice with it and you are good to go. The process of making this kachuri is little different. We don't fill the stuffing and roll it, rather we roll it and then fill the stuffing. Sounding crazy? It's really a nice trick. You can have more stuffing in your kachuri this way. Give it a try and thank me later.. ha ha. So without wasting more time lets cook it.


Here's how to make it step by step:


Gather all your ingredients for making dough.

In a flat bowl take maida or all purpose flour with salt and oil.

With your fingers mix the oil with the maida for few minutes.

Add little water and kneed well to make a soft dough.

You will know your dough is ready when it stop sticking to the bowl and feel soft to touch. It will take around 8 to 10 minutes.

Apply some ghee or oil on the dough.

Cover with a wet muslin cloth or kitchen towel and rest it for 20-30 minutes.

While your dough is resting prepare the stuffing.

In a bowl mix all the ingredients of stuffing and keep aside for 15 minutes.

After 30 minutes take your dough and divide into 20 equal size balls.

Now take one ball and with a rolling pin make a thin disk, keep aside on a plate.

Take another dough ball and make another thin disk similarly. Now place 2 tablespoon of coconut stuffing on it.

Place the other disk you kept aside on the stuffing. Press the sides with your finger lightly to make sure two discs are sealed properly.

Place a bowl or cookie cutter on it, press a little and carefully cut the disks in proper rounds.

Remove the excess dough. with your finger press the sides again to make sure there is no gap between the disks.

Heat enough oil in a pan and very carefully drop kachuri in hot oil.

Fry them in medium high flame till light golden in colour.

Take it out and place on kitchen towel to remove excess oil.

Once you finish making 10 kachuris, you'll be left with the excess dough. Gather them again and make 2 more similar way.

Once done serve hot with green chilli, tomato ketchup or date-tamarind chutny.

Isn't it easy to make? The taste of this kachuri is so good you have to make it to enjoy it. Now people ask me can't it be made the same way like other kachuris.... Make a small bowl shape from the dough ball, put the filling, seal it and roll it. Yes it can be done that way too, but as fresh coconut has its own juice and salt-sugar are also added in the stuffing, at the time of rolling chance is high your kachuri will leak from some places. And if this happen your stuffing will release in the oil and kachuri will become too much oily. So I will suggest you follow the steps I have mentioned above. It is very easy and full proof method, you will get lovely golden kachuris full of stuffing every time you make it.

Narkeler Kachuri / Coconut Kachuri

Prep time: 45 Minutes

Cooking time: 10 Minutes

Total time: 55 minutes

Yields: 12 Kachuris

Cuisine: Indian (Bengali)

Ingredients:


For dough:

  • Maida - 2 cups

  • Oil - 2 tablespoon

  • Salt - 1/2 teaspoon

  • Water - 1/2 cup or little more if needed

For Stuffing:

  • Grated coconut - 1 & 1/2 cups

  • Salt - 1/2 teaspoon (or as per taste)

  • Sugar - 2 tablespoon

  • Green Chilli - 4 nos. (or as per tolerance)

Others:

  • Oil - For deep frying

Preparations:

  • In a flat bowl take maida or all purpose flour with salt and oil.

  • With your fingers mix the oil with the maida for few minutes.

  • Add little water and mix well to make a soft dough.

  • Apply some ghee or oil on it.

  • Cover with a wet muslin cloth or kitchen towel and rest it for 20-30 minutes.

  • While your dough is resting prepare the stuffing.

  • In a bowl mix all the ingredients and keep aside for 15 minutes.

  • After 30 minutes take your dough and divide into 20 equal size balls.

  • Now take one ball and with a rolling pin make a thin disk, keep aside on a plate.

  • Take another dough ball and make another thin disk similarly.

  • Now place 2 tablespoon of coconut stuffing on it.

  • Place the other disk you kept aside on the stuffing.

  • Press the sides with your finger lightly to make sure two discs are sealed properly.

  • Place a bowl or cookie cutter on it and carefully cut the disks in proper rounds.

  • Remove the excess dough. with your finger press the sides again to make sure there is no gap between the disks.

  • Heat enough oil in a pan and deep fry the kachuris in medium high flame till they are light golden in colour.

  • Once you finish making 10 kachuris, you'll be left with the excess dough. Gather them again and make 2 more similar way.

Taadaa.... your Coconut Kachuri is ready to enjoy. Serve hot with green chilli, tomato ketchup or date-tamarind chutny.

Notes:

  • You can use ghee instead of oil while making the dough.

  • While making the stuffing you can add some raisins too.

  • Keep the disks medium thin while rolling.

  • You can grate the coconut the night before and store in the refrigerator in an air tight container to use next day.

  • Desiccated coconut can be used in place of freshly grated coconut but it won't give you the similar taste. I'll highly recommend to use fresh coconut to get the authentic taste.

Hope you liked the recipe. Give it a try and let me know how it went. I would love to hear from you. Comment below (it always means a lot), like and share with family and friends. you can share a pic in Instagram #bforbakingcforcooking. would love to see your re-creation.


Thanks for stopping by.

Love

Raggi

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