Aloo ki Kachori

Name: Aloo ki Kachori
Cuisine: American
Ingredients: 3 medium sized Boiled potatoes (Aloo); 1 tsp Dry Mango (Amchoor) powder; 1 tsp Red chilli (Lal mirch) powder; 1/2 tsp Asafoetida (Hing); 1/2 tsp Coriander (Dhaniya) powder; 1 tbsp Dry Fenugreek (Kasuri methi) leaves; to taste Salt (Namak); 1 tsp Garam Masala; 3 cups Whole wheat flour (Gehun ka aata); 2-3 Green chilles (Hari mirch); 3-4 sprigs Cilantro (Hara dhaniya); Oil (Tel) for deep frying the kachoris

Nidhi Pandey @cook_8053411

California

Aloo ki Kachori

Nidhi Pandey @cook_8053411

Saved

Ingredients

3medium sized Boiled potatoes (Aloo)
1 tspDry Mango (Amchoor) powder
1 tspRed chilli (Lal mirch) powder
1/2 tspAsafoetida (Hing)
1/2 tspCoriander (Dhaniya) powder
1 tbspDry Fenugreek (Kasuri methi) leaves
to tasteSalt (Namak)
1 tspGaram Masala
3 cupsWhole wheat flour (Gehun ka aata)
2-3Green chilles (Hari mirch)
3-4 sprigsCilantro (Hara dhaniya)
Oil (Tel) for deep frying the kachoris

Saved

Steps

1

For outer cover: Take flour, 1 tsp salt & 1 tbsp oil in a bowl. Mix everything well. Using little water at a time knead a soft-smooth dough. Cover the dough & keep aside for 15-20 minutes.
2

For stuffing: Grate potatoes. Add dry mango powder, red chilli powder, asafoetida, coriander powder, dry fenugreek leaves, garam masala, salt, finely chopped green chillies & cilantro.
3

Take a little portion from the dough & it into a small disc of about 4 inch diameter.
4

Take a little portion from the filling mixture & place it in the center of the rolled disc.
5

Cover the disc so that the filling is closed within.
6

Now roll the stuffed dough ball into a big kachori of about 6 inch diameter.
7

Carefully lift the kachori and drop in the hot oil.
8

Fry the kachori on medium heat till golden.
9

Drain the kachori on an absorbent paper towel.
10

Serve warm with chutney of choice.