Aloo Kachori

Name: Aloo Kachori
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 2 cups Maida/ All-purpose Flour; 5 Table Spoon Oil; 1 Inch Ginger; 1-2 Green Chillies; 1 Pinch Hing/ Asafoetida; 2 Boiled Aloo; For Khade Masale:; 1/4 Teaspoon Ajwain; 1/2 Teaspoon Saunf; 1/2 Teaspoon Jeera; 3/4 teaspoon Coriander Seeds; For Spices:; 2 teaspoons Salt; 1 teaspoon Dhaniya Powder; 1 teaspoon Red chilli Powder; 1 teaspoon Roasted Jeera Powder; 1/2 teaspoon Amchoor Powder; 1 teaspoon Black pepper; 1 teaspoon Garam Masala

Deepank @Deepank126

New Delhi

Aloo Kachori

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Ingredients

4-5 servings

2 cups Maida/ All-purpose Flour
5 Table SpoonOil
1 InchGinger
1-2Green Chillies
1 PinchHing/ Asafoetida
2Boiled Aloo
ForKhade Masale:
1/4 TeaspoonAjwain
1/2 TeaspoonSaunf
1/2 TeaspoonJeera
3/4 teaspoonCoriander Seeds
ForSpices:
2 teaspoonsSalt
1 teaspoonDhaniya Powder
1 teaspoonRed chilli Powder
1 teaspoonRoasted Jeera Powder
1/2 teaspoonAmchoor Powder
1 teaspoonBlack pepper
1 teaspoonGaram Masala

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Steps

1

Chop ginger & green chillies very finely.
2

Take a bowl, add 2 cup maida in it with 1/4 teaspoon Ajwain, 1 Teaspoon Salt, 4-5 Tablespoon Oil in it & mix oil properly till maida starts forming into crumbs.
3

Then slowly-slowly start adding water so that no lumps are formed in dough, keep rubbing it & make a soft dough.
4

Keep rubbing it for 2-3 minutes so that cracks disappear & dough becomes smooth.
5

Now cover the dough with a damp cloth & let it rest for 25-30 minutes.
6

Meanwhile, take a pan, add 2 Table Spoon Oil in it & keep the gas on medium flame.
7

When oil gets heated up, add add 1 Pinch Hing, Khade Masale, finely chopped Ginger & Green Chillies in it & let them sizzle.
8

When they start sizzling, add boiled aloo with spices mix & mash them properly.
9

Cook them for 3-4 minutes.
10

After 3-4 minutes, turn off the gas & let the stuffing cool down.
11

After some time when stuffing cools down, make medium size balls from the stuffing.
12

Now after 25-30 minutes, make equal size balls from the dough.
13

Then take a ball, make it in a shape of katori but thin from between & thick from sides so that it closes perfectly.
14

Now keep a stuffing ball in it & close it from the sides.
15

Then press the ball slightly & make it in a shape of kachori or poori.
16

Do the same process to all stuffing & all balls.
17

Then take a kadhai, add oil in it & keep the gas on medium flame.
18

When oil gets heated up, add kachori sheets in it & fry them for 10-15 minutes.
19

After 10-15 minutes, when they are golden brown in colour take them out in a plate.
20

Your Aloo Kachori is ready to be served.