Aloo kachori is a great recipe to make when you have a good amount of time in your hand. Thus it is a great idea to make it on a holiday or when you have a day off from work. You can make these for breakfast, lunch or dinner it is totally up to you. So without wasting any time further let’s get started with the recipe.
Ingredients:
- Whole wheat/all-purpose flour- 300 gm
- Semolina/sooji/rava- 100gm
- Salt to taste
- Baking powder- ¼ tsp.
- Oil- 2 tbsp.
- For the filling:
- Potato- 300 gm (boiled)
- Cumin seeds- 1 tbsp.
- Coriander/dhaniya powder- 1 ½ tsp.
- Green chilli- 2 (finely chopped)
- Ginger- ½ inch (finely chopped)
- Dried mango powder/amchur- ½ tsp.
- Garam masala- ¼ tsp.
- Salt to taste
- Oil for frying
Procedure:
- Â Sift the flour and the semolina. Add the baking powder, salt and oil to the flour and rub it together with your hands. Now knead a soft dough by adding warm water to the flour. Cover the dough with a damp cloth and keep it on the side.
- Â In a kadhai, heat up some oil and add cumin to it. Let the cumin roast a little and add the ginger, green chili and coriander powder and cook a little. Now add the mashed boiled potato, garam masala, dried mango powder and salt. Mix everything really well. Cook the mixture for 4-5 minutes and then turn off the flame. Let the mixture cool down a little.
- Â Now make lemon sized balls of the dough and roll them with a rolling pin a little. Now place a good amount filling in the centre of the dough. Bring the edges of the dough together and seal them together. Flatten the dough ball with your fingers on the rolling surface and roll it with a rolling pin. Repeat the same process.
- Â Once all the kachoris are prepared, heat oil in a kadhai for deep frying the kachoris. Fry the kachoris on a medium flame until golden and crisp from both the sides.
- Â Take out the kachoris on a kitchen towel and let the excess oil drain. Serve the kachoris with chutney or with aloo ki sabzi.
Image Source: cookforindia