Kachori

Name: Kachori
Cuisine: Indian
Ingredients: as required green chutney and ketchup; as required Oil for deep fry; as required Water; as per taste Salt; as required Fresh coriander; 1 lemon juice; 1 tsp fennel seeds powder; 1 tsp whole coriander seeds roughly crush; 2 tsp ginger-chilli paste; 2 tsp oil; 7-8 boiled potatoes; 1 tsp carrom seed; 4 tsp oil; 3 cups all-purpose flour

nandini modi @cook_37276049

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nandini modi @cook_37276049

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Ingredients

as requiredgreen chutney and ketchup
as requiredOil for deep fry
as requiredWater
as per tasteSalt
as requiredFresh coriander
1lemon juice
1 tspfennel seeds powder
1 tspwhole coriander seeds roughly crush
2 tspginger-chilli paste
2 tspoil
7-8boiled potatoes
1 tspcarrom seed
4 tspoil
3 cupsall-purpose flour

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Steps

1

First of all seive the flour add carrom seeds and oil. Mix it very well. Add water in batches and prepare paratha like dough. Give it rest for 10 minutes. Then apply ghee/oil on your palms and make it soft and divide in small pieces.
2

Now take boiled potatoes and all other ingredients for stuffing. Mash them and mix it well. Make small lemon size balls.
3

Now put wok adding oil to heat it. Roll 1 ball, put stuffing and seal it well. Now roll 1-2 times very gently. Add into medium hot oil and fry it.
4

Fry till it becomes golden brown from both sides. Take them on plate with absorbant kitchen paper.
5

Our Aloo kachori is ready to serve. Its crispy from out and soft and spicy from inside. Serve these fluffy and tempting aloo kachories with green chutney and tomato ketchup. (see recipe)