Creating a recipe for Proso Millet Kachori involves combining the nutritious aspects of proso millet with the traditional flavors and textures of a crispy, stuffed Indian snack. Here’s how you can prepare Proso Millet Kachori, a delicious and wholesome treat:

Proso Millet Kachori: A Nutritious Stuffed Snack

Ingredients:

For the Kachori Dough:

• 1 cup proso millet flour
• 1/4 cup whole wheat flour (atta)
• Salt to taste
• 2 tablespoons oil
• Water, as needed to knead the dough

For the Filling:

• 1/2 cup cooked proso millet (cooled)
• 1/2 cup boiled and mashed potatoes
• 1/4 cup boiled green peas
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala powder
• Salt to taste
• Fresh coriander leaves, chopped
• Oil for deep frying

Instructions:

Step 1: Prepare the Dough

1. Mix Flours and Salt: In a mixing bowl, combine proso millet flour, whole wheat flour, and salt. Mix well.
2. Add Oil: Add 2 tablespoons of oil to the flour mixture and rub it into the flour using your fingertips until it resembles breadcrumbs.
3. Knead into a Dough: Gradually add water and knead to form a smooth and firm dough. Cover with a damp cloth and let it rest for 15-20 minutes.

Step 2: Prepare the Filling

1. Cook the Proso Millet: Cook proso millet according to package instructions. Once cooked, let it cool completely.
2. Prepare the Filling: In a pan, heat 1 tablespoon of oil over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
3. Add Spices: Add turmeric powder, coriander powder, red chili powder, and garam masala powder. Sauté for a few seconds until fragrant.
4. Combine Ingredients: Add mashed potatoes, cooked proso millet, boiled green peas, chopped coriander leaves, and salt to taste. Mix well to combine all the ingredients evenly. Cook for 2-3 minutes until the filling is well combined and heated through. Remove from heat and let it cool.

Step 3: Shape and Fry the Kachori

1. Divide Dough: Divide the rested dough into equal-sized balls. Roll each ball between your palms to make them smooth.
2. Roll Out Dough: Take one dough ball and roll it out into a small disc, about 3-4 inches in diameter, using a rolling pin. Ensure it’s thinner around the edges.
3. Place Filling: Place a spoonful of the prepared filling in the center of the rolled-out dough circle.
4. Seal and Shape: Gently gather the edges of the dough circle towards the center to enclose the filling completely. Pinch and twist the top to seal the kachori. Flatten slightly with your palms.
5. Repeat: Repeat the process with the remaining dough balls and filling to make more kachoris.
6. Heat Oil: Heat sufficient oil in a deep frying pan or kadhai over medium heat for deep frying.
7. Fry Kachoris: Once the oil is hot, gently slide 2-3 kachoris into the hot oil. Fry on medium-low heat, flipping occasionally, until they turn golden brown and crisp on all sides.
8. Drain and Serve: Remove the fried kachoris using a slotted spoon and drain excess oil on paper towels.

Serving Suggestions:

• Serve Proso Millet Kachori hot with tamarind chutney, mint chutney, or tomato ketchup.
• Enjoy as a snack with a hot cup of tea or as a part of a meal with dal (lentil curry) and rice.

Tips for Perfect Proso Millet Kachori:

• Oil Temperature: Ensure the oil is hot enough but not smoking when frying the kachoris. Fry on medium-low heat to ensure they cook through evenly.
• Sealing: Seal the kachoris well to prevent the filling from leaking out during frying.
• Variations: You can add grated paneer (Indian cottage cheese), chopped nuts, or raisins to the filling for added flavor and texture.
• Storage: Proso Millet Kachoris can be stored in an airtight container at room temperature for up to 2 days. Reheat in an oven or toaster oven before serving to regain crispiness.

Enjoy making and savoring these nutritious Proso Millet Kachoris, a delightful treat that combines health benefits with traditional Indian flavors!