Holi is just around the corner and am sure all of you must be preparing in full speed for this beautiful festival of colors. Here is my contribution to the festive preparations.
Kakra as I have mentioned in my earlier post is a very popular dish in Odisha. It is generally prepared plain or with sweet stuffing similar to that of a modak but a little dry.
But I wanted to take a different take on it. So rather than giving it a sweet stuffing I went with a savory version.
So here is my version of the vegetable stuffed kakara.
For the Kakra:
- Suji : 1 1/2 cup
- Water: 1 cup
- Sugar: 1/2cup
- Salt: a pinch
- Oil : for deep frying and rolling
For the stuffing:
- Potatoes: 1 large boiled peeled and chopped into very small cubes
- Onion: 1 small finely chopped
- cumin seeds: 1/2 tsp
- Asafetida : 1 pinch
- Green chilies: 2 finely chopped
- coriander powder: 1tsp
- garam masala: 1/4tsp
- Red Chilli Powder: 1tsp
- Chat Masala: 1/4tsp
- salt: 1 tsp
- oil: 2 tbsp
- green peas: 1/2 cup
Heat the oil in a frying pan on medium high heat.
Add cumin seeds as cumin seeds crack, asafetida, add green chilies, coriander powder and stir for few seconds.
Add onion and fry till the onion turns transparent.
Next add green peas and turn heat to medium and stir until tender.
Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala, chilli powder and chat masala. Add more salt according to taste.
Let the filling cool to room temperature.
In a deep bottom pan bring the water to a boil.
Add salt and sugar to the water give it a stir and slowly add the Suji mixing continuously to avoid any lumps.
As the Suji soaks all the water turn of the heat cover the pot and let it rest for 4-5mins.
Making the kakra:
Once the dough cools down to room temperature knead it into a soft dough.
Divide the dough into 3 equal parts and roll it into a 5" round bread.
With a cookie cutter or mouth of a glass cut small kakra's out of the rolled dough.
Make kakra's out of each portion of dough similarly. With the left over dough make another ball and follow the same steps till no more dough it left.
Place some 1 tbsp of the stuffing in the center of the flattened dough and carefully close it, forming a ball again. Make sure the balls are not cracked anywhere.
You can also choose to mold into the shape of a gujia by: Putting about 1 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.
Fry these kakras in hot oil till they are golden on both sides.
Drain out excess oil and enjoy.
These are really delicious, sweet from outside and savory for inside.
After eating a loads of sweets your friends and family would really appriciate this sweet and savory surprise.
Do try it this holi and let me know your reviews.
Till then Happy Blogging and wish you and your family a colorful and happy holi.