“FAST” FOOD AND FAST “FOOD” - A Pure Vegetarian Snack - Recipe

“Fast” Food and Fast “Food”

A Pure Vegetarian Snack

Recipe

Kachori - How to Cook it and How to Eat it

By

VIKRAM KARVE

“Fast” Food

 

My wife observes, and indulges in, (and consequently subjects me to) all types of fasts. 

No, she does not go on a hunger strike, but “fasts” with food - “fast” food. 

In fact there is plenty of “fast” food to eat on a “fast”.

She fasts on Mondays, Chaturthies, festivals, and any occasion she wants to fast [and I have no choice but to “fast” along with her too!].

Actually, her fasts are not true fasts in the rigorous ascetic Spartan sense. 

In fact they are delicious satiating fulfilling “fasts”, an appetizing change of cuisine. Instead of the routine normal food she enjoys what I call lip-smacking “fast” food which is quite mouth-wateringly yummy and maybe a bit more calorie-rich than normal food 

That’s the “fast” food I am referring to, not the burgers and pizza you thought I was talking about!.

Kachori

My favorite “fast” food is the Kachori.

No! No! It is not the scrumptious Rajasthani style lip-smacking Khasta Kachori that I am referring to.

I am referring to the “Sweet” crunchy Kachori served by most Udipi eateries in Mumbai and Pune. 

Recipe – The Art of Cooking Kachori

It is quite simple to make this scrumptious vegetarian delicacy. 

Just take boiled mashed potato, add a bit of sabudana peeth (sago flour) for binding, a pinch of salt and sugar and knead into a dough.

Roast fresh juicy grated coconut with sugar, khus khus, dry fruit like raisins, cashews, till it is nice and crispy khamang and your filling is ready.

You must roast in pure ghee, as oil is not permitted on a fast.

Make largish round patties with the potato dough on the outside and a generous portion of the roasted sweet coconut filling inside and deep fry till nicely crusty, crisp and light brown and your sweet kachori is done 

Fast and simple recipe, isn’t it?

Serve the sweet kachori with a katori of whipped sweetened curds and your “fast food” is ready to eat. 

“Fast” Food – The Art of Eating Kachori

You will be tempted to break a piece of Kachori, dip it in the curds and then eat it. 

Please don’t do it! 

That’s not the right way to eat sweet kachori. 

You will ruin the eating experience as the concoction will turn soggy.

What you must do is to place a chunk of crisp hot kachori on your tongue and close your eyes. 

Now savor the khamang crunchy taste of the lively roasted coconut filling for some time, then press your tongue on your palate and roll till the heavenly sweet filling and the crisp potato covering amalgamate. 

Tell me, dear fellow foodie, it tastes really yummy, isn’t it?

Now is the time to pop in a spoon of sweet whipped curds, and let the feisty assortment of flavors dance and mingle on your tongue till the food dissolves in your mouth and disappears into you giving you a feeling of supreme satisfaction.

I once saw a movie called “Blow Hot Blow Cold” in the 1970s. 

The art of eating a sweet kachori is similar: hot and cold, hot and cold, crunchy and soft, crunchy and soft, sweet and sour, sweet and sour!

I first tasted this delicious dish, the sweet kachori, long long back, at a place called Apsara near Hirabaug on Tilak Road in Pune. 

The Kachori served at Apsara is still my favorite Kachori.

Many places like Vihar, at Churchgate, in Mumbai, and Vaishali, on Fergusson College Road in Pune, and many Maharashtrian eateries serve excellent sweet kachori too.

I am sure you will find it on the menu of almost all Udipi restaurants.

So next time you want to relish your “fast” you know which “fast” food to eat, in addition to the usual sabudana khichadi, sabudana wade and ratalyacha kees.

Happy “Fasting”! 

VIKRAM KARVE 

Copyright © Vikram Karve 2012
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
© vikram karve., all rights reserved.

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About Vikram Karve

A creative person with a zest for life, Vikram Karve is a retired Naval Officer turned full time writer. Educated at IIT Delhi, IIT (BHU) Varanasi, The Lawrence School Lovedale and Bishops School Pune, Vikram has published two books: COCKTAIL a collection of fiction short stories about relationships (2011) and APPETITE FOR A STROLL a book of Foodie Adventures (2008) and is currently working on his novel and a book of vignettes and short fiction. An avid blogger, he has written a number of fiction short stories, creative non-fiction articles on a variety of topics including food, travel, philosophy, academics, technology, management, health, pet parenting, teaching stories and self help in magazines and published a large number of professional research papers in journals and edited in-house journals for many years, before the advent of blogging. Vikram has taught at a University as a Professor for 15 years and now teaches as a visiting faculty and devotes most of his time to creative writing. Vikram lives in Pune India with his family and muse - his pet dog Sherry with whom he takes long walks thinking creative thoughts.

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