Aloo ki kachori

Name: Aloo ki kachori
Yield: 5-6 servings
Cuisine: Indian
Ingredients: For dough:-; 1cup maida or all purpose flour; 1 tbsp rava; 1/4 teaspoon salt; as required water; 1 tsp Oil; 1 tbsp oil; For aloo stuffing :-; 2, potato boiled peeled and mashed; 1/4 teaspoon cumin seeds; 1 green chilli finely chopped; 1/2 teaspoon ginger grated; 3/4 teaspoon coriander powder; 1/2 teaspoon red chilli powder; 1/4 teaspoon turmeric powder; 1/4 teaspoon amchur powder; 1/4 teaspoon garam masala; to taste Salt

Shivani Nilesh Srivastava @cook_9488646

Gorakhpur

Aloo ki kachori

Shivani Nilesh Srivastava @cook_9488646

Saved

Ingredients

5-6 servings

For dough:-
1cupmaida or all purpose flour
1 tbsprava
1/4 teaspoon salt
as requiredwater
1 tspOil
1 tbsp oil
For aloo stuffing :-
2, potato boiled peeled and mashed
1/4 teaspooncumin seeds
1green chilli finely chopped
1/2 teaspoonginger grated
3/4 teaspooncoriander powder
1/2 teaspoonred chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoonamchur powder
1/4 teaspoongaram masala
to tasteSalt

Saved

Steps

1

For making dough:- Add maida or all purpose flour, rava or sooji, salt to a bowl and mix well. Add 1 teaspoon of oil and rub it well with your fingers so that it gets mixed well with the flour.
2

Add water little by little and knead it to a firm dough.
3

Pressure cook potato for 3 – 4 whistles or until they get cooked well. Allow it to cool. Peel the skin, cut into small pieces. Keep aside
4

Heat 1 tablespoon oil in a pan. When the oil is hot enough, add cumin seeds, and wait till they splutter. Add grated ginger, chopped green chilies, red chilli powder, coriander powder, amchur powder, garam masala, salt and saute on low flame for a few seconds. Take care not to burn the spice powders.
5

Add the chopped potatoes and saute well for a 2 – 3 minutes. Keep aside. Aloo stuffing for kachori is ready
6

Take the dough and knead it once more. Divide the dough into equal sized balls.
7

Take each ball and roll it into a circle of 2 1/2″ in diameter. Place 1 to 2 tablespoons of filling in the center. Bring together all the sides and seal it well. Remove the excess dough.
8

Gently press the center of the kachori with your thumb
9

Repeat the same steps for making more kachoris.
10

Heat oil in a pan. When the oil is hot enough, reduce the flame to medium. Gently slide the kachori into the hot oil and fry on medium flame for 3 – 4 minutes. Then reduce the flame to low and fry it again for another 5 – 6 minutes or till it becomes golden brown on both the sides.
11

Remove the kachori from hot oil using a slotted spoon and transfer to an absorbent paper to drain excess oil
12

Serve aloo ki kachori hot with green chutney and sauce..