Aloo Ki Kachori
Aloo Ki Kachori- Crisp and spicy deep fried potato puffs
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 4 person
For the dough
- 3 cup Whole Wheat Flour / Atta
- 5 tbsp Cooking Oil
- 1.5 tsp Salt / Namak
For the potato stuffing
- 2 cup Potatoes / Aloo boiled and grated
- 2 Green Chillies / Hari Mirch finely chopped
- 1 tsp Ginger / Adrak grated
- 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
- 1 tsp Red chili powder
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1 tsp Mango Powder / Amchoor Powder
- 1 tsp Coriander Powder / Dhaniya Powder
- 1/2 tsp Salt / Namak
In a bowl add wheat flour,salt and oil and rub it well.
Now add water and make a soft dough and cover and keep aside.
Boil ,peel and grate the potatoes and add all the ingredients listed under for the potato stuffing and mix it well.
Knead the dough again and make equal size of balls from the dough.
Make eqaul size of balls from the potato mixture.
Take a dough ball ,roll it a bit and then stuff with the potato ball and cover it with the dough with all the sides to make a neat stuffed ball.
Now dust it with some flour and roll it slightly to make like a thick poori.
Stuff and roll all the kachoris and keep aside, keep them seperatey and in single layer else they may stick with each other.
Heat oil in a wide deep pan till it become medium hot.
Now lower the temperature slightly and slide the rolled kachori in it and after few seconds press it gently with the spatula to help it puffing.
When the kachori puffed up then after few seconds turn the side and cook from other side ,flip it again and cook from both the sides till it become golden and crisp.
Drain on a paper napkin to remove the excess oil from the fried kachori.
Serve hot with mint chutney, boondi raita and pickle
- Add salt in the potato stuffing just before making ,else it may become soft.
- The dough should be soft and smooth.
- Grate or mash the potato nicely,there should not be any lumps in it.
- Can fry 2-3 kachoris in a pan but don't over crowd the pan.
- Fry on medium to low temperature but not on high heat.
- Turn the kachori 2-3 times while frying so it will get even colour and cook properly.
- you can also cuse refined flour/ maida instead of wheat flour.