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Burmese Curry Kachori

Khasta kachori topped with khao suey, fried garlic, onions, coriander, chili flakes, and lemon.

  • Prepare khasta kachori by stuffing and deep-frying until golden brown.
  • Cook rich Burmese-style khao suey curry with spices and coconut milk.
  • Pour hot curry over the kachori.
  • Top with fried garlic, onions, coriander, and chili flakes.
  • Serve hot with a wedge of lemon.
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DESCRIPTION

A crispy khasta kachori generously topped with rich Burmese khao suey curry, garnished with fried garlic, fresh onions, coriander, chili flakes, and a squeeze of lemon for a burst of flavor.
ingredients: Sooji (Semolina) ingredients: Atta (Whole Wheat Flour) ingredients: Mint ingredients: Tamarind ingredients: Spices ingredients: Black Salt ingredients: Chickpeas ingredients: Mint Leaves ingredients: Tamarind Pulp ingredients: Cumin Powder ingredients: Black Salt ingredients: Green Chili

ADDITIONAL INFORMATION

An indulgent fusion of Indian street food and Burmese curry flavors.

CUSTOMER REVIEWS (19)

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