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Kachories- with tamarind chutney | by Chennette
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Kachories- with tamarind chutney

Trini kachories aren't quite like the Indian dish of the same name. They don't even make this in Guyana so I am not sure how it originated. They're not stuffed with anything, but they are deep-fried. Generally made from a paste or thick batter of yellow split peas or chick peas (ground fresh, or flour) mixed with green seasonings like chives, chadon beni (bandhania) pepper and geera/cumin.

While they may be somewhat similar ot falafel, when made from ground peas, not only is the seasoning different, but kachories are intended to be lighter, and thinner, so the ground peas are generally mixed with some flour, water and baking powder to make a ight crunchy patty.

Enjoy with your favourite spicy (or not so spicy) chutney.

(Made for iftar during this past Ramadan)

I took this particular shot while I was still frying, because if I waited to have more, the light would get worse and I still had to rush over to my sister's to actually break fast! Hence only 3 on the big plate.

 

Recipe

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Taken on October 6, 2007