Aloo Kachori

Name: Aloo Kachori
Cuisine: Indian
Ingredients: 4 Potato boiled medium pieces; 1.5 cups Wheat flour; 2.5 cups Maida; 1 Onion finely chopped large; 3 pieces Green chilli finely chopped; 2 tbsp Coriander leaves finely chopped; 1 tsp Bhaja masala powder-cumin, coriander seeds dry roasted and crushed; 1/2 tsp Red chilli powder; 1 tsp Dry mango powder; 1/2 tsp Garam masala powder; to taste Salt; as needed Refined Oil for deep frying; as needed Water

Deepsikha Datta @cook_16971076

#indian
It is an extremely tasty and delicious recipe. Full of chatpata flavour this recipe will fulfill your cravings of fried food. It is appropriate for dinner and breakfast.

Deepsikha Datta @cook_16971076

#indian
It is an extremely tasty and delicious recipe. Full of chatpata flavour this recipe will fulfill your cravings of fried food. It is appropriate for dinner and breakfast.

Saved

Ingredients

4Potato boiled medium pieces
1.5 cupsWheat flour
2.5 cupsMaida
1Onion finely chopped large
3 piecesGreen chilli finely chopped
2 tbspCoriander leaves finely chopped
1 tspBhaja masala powder-cumin, coriander seeds dry roasted and crushed
1/2 tspRed chilli powder
1 tspDry mango powder
1/2 tspGaram masala powder
to tasteSalt
as neededRefined Oil for deep frying
as neededWater

Saved

Steps

1

In a large mixing bowl, add maida, wheat flour,salt and mix well. Add oil and rub it well into the flour and make a crumbly texture. Add little water at a time and form a semi tight dough. Knead it well for 6-7 mins. Cover and rest it for at least 30 mins.
2

In the meantime take boiled potato in a bowl. Add onion, green chilli, coriander leaves finely chopped, red chilli,bhaja masala,garam masala, dry mango powder, salt and mix well. There should remain no lump of potato. The potato mixture should be smooth or else it would make problem while rolling. Divide the potato mixture into equal size balls. Keep aside for later use.
3

Take the rested dough. Knead it for 2 more mins. Divide it also into equal size balls. Take one ball. Flatten it with your palm and form a cup shape to stuff the filling. Now place a potato mixture ball in it and press the filling inward and the dough outward. Seal the edges. Round it between your palms to smoothen the stuffed dough ball.
4

Dust the ball in maida and tap it. Press with your palm so that the filling distribute evenly. Now roll it with gentle strokes. Don't give force while rolling or else the stuffing may come out. Repeat the process for other kachoris.
5

Heat enough in a karai. Deep fry the kachori until they puff up and golden in colour. Serve with any sauce or chutney.