Minty aloo pyaz kachori

Name: Minty aloo pyaz kachori
Cuisine: Indian
Ingredients: for outer layer-; 1/4 cup wheat flour; 1 1/2 tbsp cream (malai); 1/2 tsp black pepper corns; as required Salt; 1/4 tsp hing; 1 1/2 tsp ghee; as required Water; For Stuffing-; 1 big potato cooked; 1 medium sized onion chopped; 1 tbsp oil; 1/4 tsp cumin seeds; 1/2 tsp ginger paste; 1 small chilli chopped; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 1/2 tsp cumin and coriander powder; 1/4 tsp garam masala; 8-10 mint leaves finely chopped; 2-3 small stems coriander leaves finely chopped; as required Salt

Zarna B V @zarna_1539

Rajkot, Gujarat

#streetfood
#goldenapron

Zarna B V @zarna_1539

Rajkot, Gujarat

#streetfood
#goldenapron

Saved

Ingredients

for outer layer-
1/4 cupwheat flour
1 1/2 tbspcream (malai)
1/2 tspblack pepper corns
as required Salt
1/4 tsphing
1 1/2 tspghee
as required Water
For Stuffing-
1big potato cooked
1medium sized onion chopped
1 tbspoil
1/4 tspcumin seeds
1/2 tspginger paste
1small chilli chopped
1/2 tspturmeric powder
1/2 tspred chilli powder
1/2 tspcumin and coriander powder
1/4 tspgaram masala
8-10mint leaves finely chopped
2-3small stems coriander leaves finely chopped
as required Salt

Saved

Steps

1

Take both flour into big bowl, add cream, crushed pepper, hing and salt. And mix well.
2

Add ghee and add water as require. Mix well and bind stiff dough.
3

Finely chop onions, and mint and coriander leaves. Heat oil into pan, and add cumin seeds, ginger and chilli. Saute for a while.
4

Then add onions, and cook on low to medium heat till brown.
5

Now add cooked potato, add turmeric powder, chilli powder, cumin and coriander powder, and garam masala and add chopped mint and coriander leaves. Mix well and transfer into bowl. Let it cool down.
6

Now make small balls from dough, and roll with roller pin. Roll medium thin. Add 1spoonful of stuffing and cover from all sides, and seal. And once just lightly roll with roller pin.
7

Just lightly saute on hot tawa, and keep aside. Heat oil and deep fry on low heat till brown and crispy.
8

Serve with tamarind and date chutney, spicy green chutney, and onions. (Just changed serving style)