Aloo Kachori

Name: Aloo Kachori
Total time: 3600 s
Yield: 12 kachoris
Ingredients: 1 cup whole wheat flour + 1 cup all-purpose flour (maida); 1/4 cup oil; 1 teaspoon salt; 1 cup water; 2 tablespoons whole coriander seeds; 1 tablespoon fennel seeds; 1 tablespoon cumin seeds; 1 teaspoon black peppercorns; 4 dried red chilies; 4 boiled and cooled potatoes; 2 tablespoons oil; as needed Ground spice mix,; 1/4 cup chickpea flour (besan); 1 tablespoon grated ginger; 2 green chilies, finely chopped; 1/4 teaspoon asafoetida (hing); 1/2 teaspoon red chili powder; 1 teaspoon garam masala; 1/2 teaspoon turmeric powder; 1/2 teaspoon coriander powder; 1/2 teaspoon salt; 1/2 teaspoon black salt; 1/2 teaspoon dried mango powder (amchur); 1/4 cup chopped cilantro (fresh coriander); as needed Oil for frying,

Dipika Bhalla @cook_1952

Mumbai

Winter Special Challenge
Kachori
A famous street food from North India. Kachori is made by filling it with different types of spiced mixtures. Crispy and tangy kachoris are loved by everyone. Today, I have made delicious kachoris stuffed with a spiced potato filling. Serve them for breakfast with yogurt and sweet and spicy chutneys.

Dipika Bhalla @cook_1952

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Ingredients

1 hour

12 kachoris

For kneading the dough*
1 cupwhole wheat flour + 1 cup all-purpose flour (maida)
1/4 cupoil
1 teaspoonsalt
1 cupwater
Spice mix for grinding
2 tablespoonswhole coriander seeds
1 tablespoonfennel seeds
1 tablespooncumin seeds
1 teaspoonblack peppercorns
4dried red chilies
Kachori stuffing
4boiled and cooled potatoes
2 tablespoonsoil
as neededGround spice mix,
1/4 cupchickpea flour (besan)
1 tablespoongrated ginger
2green chilies, finely chopped
1/4 teaspoonasafoetida (hing)
1/2 teaspoonred chili powder
1 teaspoongaram masala
1/2 teaspoonturmeric powder
1/2 teaspooncoriander powder
1/2 teaspoonsalt
1/2 teaspoonblack salt
1/2 teaspoondried mango powder (amchur)
1/4 cupchopped cilantro (fresh coriander)
as neededOil for frying,

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Steps

1 hour

1

In a large mixing bowl, add all the ingredients for the dough except water. Mix well. Gradually add water and knead into a soft dough. You will have about 3 tablespoons water left from the 1 cup. Cover the dough and let it rest for 15 minutes.
2

Add all the whole spices to a blender jar and grind them coarsely. Grate the potatoes.
3

Heat 2 tablespoons oil in a skillet. Add the ground spice mix and sauté on low heat for 1 minute. Add chickpea flour, green chilies, and ginger, and sauté for another minute.
4

Add the grated potatoes and mix well. Add the dry spices. Mix everything together and turn off the heat. Add chopped cilantro, transfer the mixture to a plate, and let it cool.
5
6

Divide the dough into 12 equal balls. Also, divide the potato filling into 12 balls. Heat oil in a deep pan over low heat for frying.
7

Take one dough ball and roll it into a small disc. Place a ball of potato filling in the center, gather the edges, and seal it. Prepare all the kachoris in the same way.
8

Gently flatten each filled ball with your fingers or a rolling pin. Fry on low heat until golden brown and crispy.
9

Serve the kachoris with boondi raita.