Crispy Potato Kachori with Whole Wheat Flour

Name: Crispy Potato Kachori with Whole Wheat Flour
Ingredients: 4 cups whole wheat flour (about 500 grams); 2/3 cup semolina (about 100 grams); 7-8 boiled potatoes; 5-6 green chilies, finely chopped; 1/2 teaspoon fennel seeds; 1/2 teaspoon cumin seeds; as needed Chopped cilantro,; 1/2 teaspoon turmeric powder; 1/2 teaspoon chili powder; 1/2 teaspoon coriander powder; 1 small piece ginger, finely chopped; 1 teaspoon garam masala; Salt, to taste; as needed Oil,

Asha Sharma @cook_22356401

Jaipur

Crispy potato kachori made with whole wheat flour.

Asha Sharma @cook_22356401

Jaipur

Crispy potato kachori made with whole wheat flour.

Saved

Ingredients

4 cupswhole wheat flour (about 500 grams)
2/3 cupsemolina (about 100 grams)
7-8boiled potatoes
5-6green chilies, finely chopped
1/2 teaspoonfennel seeds
1/2 teaspooncumin seeds
as neededChopped cilantro,
1/2 teaspoonturmeric powder
1/2 teaspoonchili powder
1/2 teaspooncoriander powder
1small piece ginger, finely chopped
1 teaspoongaram masala
Salt, to taste
as neededOil,

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Steps

1

First, mix the flour, semolina, 2 tablespoons oil, and salt. Knead into a soft dough. Let it rest for 30 minutes.
2

Grate the boiled potatoes. Heat 1 tablespoon oil in a pan. Add fennel seeds and cumin seeds. Add ginger and green chilies. Add turmeric, then add the potatoes. Mix in all the spices and cook the potatoes for 5 minutes. The filling is ready. Let it cool.
3

Divide the dough into balls and shape each into a small bowl. Fill with the potato mixture. Seal the edges and shape into a ball.
4

Heat oil in a deep pan. Keep the oil moderately hot. Gently roll out each filled ball and fry in the oil over low heat. Do not stir until the kachori rises to the surface. Then flip and cook until golden brown.