Aloo Kachori / Potato Puffs
Servings: 18
Calories: 129kcal
Ingredients
To make outer layer/pastry shell-
- 2 cups Refined Flour / Maida
- 7 tbsp Cooking Oil
- 8 drops Lemon Juice / Nimbu Ka Ras
- 1 tsp Salt / Namak
Stuffing
- 4 medium Potatoes / Aloo Boiled and mashed
- 1/2 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
- 1 tsp Green Chillies / Hari Mirch minced
- 1 tsp Ginger / Adrak chopped
- 3 tsp Dried Pomegranate seeds powder/anardana powder
- 1.5 tsp Red Chilli powder / Laal mirch powder
- 1.5 tsp Mango Powder / Amchoor Powder
- 1 tsp Coriander Powder / Dhaniya Powder
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1 tsp Coriander Seeds / Sabut Dhaniya crushed
- 1/4 tsp Asafoetida / Hing powder
- 1 tsp Salt / Namak
- 1 tsp Cooking Oil (to add in the stuffing)
- Cooking Oil to deep fry
Instructions
Outer covering/pastry shell
- Take a big bowl and add all the ingredients listed for making outer layer.
- Mix well and make a soft dough with cold water,cover and rest for 10 minutes.
- Knead well and make equal size balls from the dough.
Stuffing
- In a bowl add all the ingredients for stuffing and mix properly.
- Make equal size balls from the mixture,slightly bigger then the dough balls.
- Now dust the dough balls with refined flour and roll to make a medium thick poori.
- Place the potato ball in the centre and pull and close the poori from all sides,pinch off extra dough and make a round ball.
- Heat oil in a deep pan, add the kachoris on medium heat .
- Now lower the flame after a minute and fry the kachoris on low heat from both sides till golden in colour.
- Drain on a paper napkin to absorb the extra fat,
Notes
Serving suggestions-serve with mint chutney and date tamarind chutney
Nutrition
Calories: 129kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 219mg | Potassium: 67mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 150IU | Vitamin C: 2.5mg | Calcium: 10mg | Iron: 0.9mg