• Aloo Kachori
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INGREDIENTS


Aloo Kachori

Servings - 2 - 3

INGREDIENTS

All purpose flour - 300 grams

Semolina - 1 tablespoon

Salt - 1/2 teaspoon

Ghee - 40 milliliters

Water - 160 milliliters

Oil - 2 teaspoons

Cumin - 1 teaspoon

Coriander seeds - 1 teaspoon

Fennel powder - 1/2 teaspoon

Asafoetida - 1/4 teaspoon

Green chili - 2 teaspoons

Ginger paste - 1 teaspoon

Turmeric - 1/4 teaspoon

Boiled mashed potatoes - 300 grams

Red chili - 1/2 teaspoon

Dry mango powder - 1/2 teaspoon

Salt - 1/2 teaspoon

Garam masala - 1/2 teaspoon

Oil - for frying

PREPARATION

1. In a mixing bowl, add 300 grams all purpose flour, 1 tablespoon semolina, 1/2 teaspoon salt, 40 milliliters ghee, 160 milliliters water and knead it into a smooth soft dough.

2. Rest the dough for 20 minutes.

3. Heat 2 teaspoons oil in a pan, add 1 teaspoon cumin, 1 teaspoon coriander seeds, 1/2 teaspoon fennel powder, 1/4 teaspoon asafoetida and stir well.

4. Add 2 teaspoons green chili, 1 teaspoon ginger paste and saute for 2 - 3 minutes.

5. Then, add 1/4 teaspoon turmeric and stir well.

6. Now, add 300 grams boiled mashed potatoes and mix it well.

7. Cook for 5 - 7 minutes.

8. Add 1/2 teaspoon red chili, 1/2 teaspoon dry mango powder, 1/2 teaspoon salt, 1/2 teaspoon garam masala and mix it well.

9. Cook for another 3 - 5 minutes and keep aside.

10. Take a lemon sized ball from dough and flatten it with your hands.

11. Add some potato stuffing in the center.

12. Get the edges together and close the top by pressing.

13. Gently press the edges and flatten it a little bit more.

14. Heat sufficient oil in a pot and deep fry these till golden brown and crispy.

15. Serve hot with chutney.