Jaipuri Khasta Kachoris

Name: Jaipuri Khasta Kachoris
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1-1/2 cups oil for deep frying; 3 large onion, chopped finely; For stuffing; 3 medium sized boiled potatoes, mashed; 1 tbsp grated ginger; 2 finely chopped green chilies; 1 tsp red chilli powder; 1/4 tsp turmeric powder; 1/2 tsp garam masala powder; 1 tsp amchur powder; 1 tsp fennel seeds; 1 tsp cumin seeds; 1 tsp coriander seeds; 2 tbsp gram flour (besan); 1/4 cup chopped coriander leaves; to taste Salt; 3 tbsp olive oil; 1 1/2 cup all purpose flour; 1/4 tsp carom seeds (ajwain); For dough; 1/4 cup oil; 1/2 tsp salt; 1 cup water or as needed

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

Missouri, US

#deepfried
A perfect snack for rainy days. Best served with tamarind chutney but they can be turned into chaat simply by adding yogurt, sweet & spicy chutneys, sev, and onions.

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

Missouri, US

#deepfried
A perfect snack for rainy days. Best served with tamarind chutney but they can be turned into chaat simply by adding yogurt, sweet & spicy chutneys, sev, and onions.

Saved

Ingredients

1 hour

6 servings

1-1/2 cupsoil for deep frying
3large onion, chopped finely
For stuffing
3medium sized boiled potatoes, mashed
1 tbspgrated ginger
2finely chopped green chilies
1 tspred chilli powder
1/4 tspturmeric powder
1/2 tspgaram masala powder
1 tspamchur powder
1 tspfennel seeds
1 tspcumin seeds
1 tspcoriander seeds
2 tbspgram flour (besan)
1/4 cupchopped coriander leaves
to tasteSalt
3 tbspolive oil
1 1/2 cup all purpose flour
1/4 tspcarom seeds (ajwain)
For dough
1/4 cupoil
1/2 tspsalt
1 cupwater or as needed

Saved

Steps

1 hour

1

For dough: Combine flour, salt, and oil and mix well. Add water little by little to form soft dough. Cover and rest for 15 minutes.
2

Meanwhile, dry roast fennel, cumin, and coriander seeds till aromat. Grind them to semi coarse powder.
3

Heat oil in nonstick pan. Add ground masala, ginger, and chilies. Stir well.
4

Add onions and stir fry till lightly browned.
5

Add turmeric powder, red chilli powder, garam masala powder, and amchur powder. Add salt to taste. Saute well.
6

Add besan and mix well.
7

Add the mashed potatoes and mix well.
8

Finally add chopped coriander leaves and give final stirring. Cool the mixture thoroughly.
9

Heat oil in a deep thick bottomed pan for deep frying.
10

Make equal sized 12 balls of the dough. Similarly, make 12 balls of the stuffing.
11

Roll out the dough in small disc shapes. Place the the stuffing in the center of the disc and gather all edges together, twist the ends and then flatten it.
12

With fingers, gently spread out the disc taking care the dough doesn't tear.
13

Once oil is heated, drop the kachoris gently in the oil without overcrowding.
14

Press the kachoris down with spatula so that the dough is cooked thoroughly inside out. Flip them when colour changes to golden. Fry this side in the same manner. Flip again and fry for another few seconds.
15

Remove the kachoris to a plate covered with paper napkins.
16

Serve with tamarind chutney.