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Aloo ki kachori
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A picture of Aloo ki kachori.

Aloo ki kachori

Shivani Nilesh Srivastava
Shivani Nilesh Srivastava @cook_9488646
Gorakhpur

Aloo ki kachori

Shivani Nilesh Srivastava
Shivani Nilesh Srivastava @cook_9488646
Gorakhpur
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Ingredients

5-6 servings
  1. For dough:-
  2. 1cupmaida or all purpose flour
  3. 1 tbsprava
  4. 1/4 teaspoon salt
  5. as requiredwater
  6. 1 tspOil
  7. 1 tbsp oil
  8. For aloo stuffing :-
  9. 2, potato boiled peeled and mashed
  10. 1/4 teaspooncumin seeds
  11. 1green chilli finely chopped
  12. 1/2 teaspoonginger grated
  13. 3/4 teaspooncoriander powder
  14. 1/2 teaspoonred chilli powder
  15. 1/4 teaspoon turmeric powder
  16. 1/4 teaspoonamchur powder
  17. 1/4 teaspoongaram masala
  18. to tasteSalt
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Steps

  1. 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. 2

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

  3. 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. 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. 5

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

  6. 6

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

  7. 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. 8

    Gently press the center of the kachori with your thumb

  9. 9

    Repeat the same steps for making more kachoris.

  10. 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. 11

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

  12. 12

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

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Shivani Nilesh Srivastava
Shivani Nilesh Srivastava @cook_9488646
on November 03, 2017 18:08
Gorakhpur
“Cooking is the art of adjustment.”I love cooking
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