Aloo Khasta Kachori
Ingredients
- 2 cups All-purpose Flour
- ½ tsp Salt
- 1 cup Water
- 3 tbsp Ghee
- 3 tbsp All-purpose Flour
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 2 Green Chilli fine chopped
- ½ inch Ginger fine chopped
- 1 tbsp Coriander Powder
- ½ tsp Dry Mango Powder
- ½ tsp Garam Masala Powder
- ¼ tsp Red Chilli Powder
- Coriander Leaves fine chopped
- 1½ cup Potato boiled & mashed
- Oil
- Flour
Instructions
- In a bowl mix together flour and ½ tsp salt. Add little water at a time and knead soft and smooth dough.
- Cover the bowl with cling wrap and let the dough rest for fifteen to twenty minutes.
- In the meanwhile heat kadai/ wok/ pan at medium heat and add 1 tbsp oil. As the oil gets hot add fennel and cumin seeds.
- As they crackle add chopped green chilly and ginger. Mix them and cook for few seconds.
- Now add coriander powder, chilly powder, garam masala and dry mango powder.
- Saute and roast for few seconds. Now add boiled mashed potatoes, mix well add cook till potatoes are nicely blend in masala.
- Now switch off the heat. And let the potatoes cool down completely.
- Take a small bowl mix together all-purpose flour and ghee and make a smooth and thick paste. And keep it aside.
- Take some oil in hands and knead the dough once again and divide it in 8 same size pieces.
- Roll each piece between your hands and give them ball shape. Cover them with a napkin so that they don’t dry up.
- Now take one ball, dip it in dry flour and roll it to five inch diameter circle. Take ghee and flour mixture apply it all over the rolled dough.
- Make sure you cover it from everywhere. Now fold the sides as shown in the video and make a square shape.
- Put it in a plate and keep it covered. Do same with all the dough balls. Now roll the squares in small square shape with the help of rolling pin ( as shown in video).
- Put generous amount of stuffing and cover the stuffing as shown in the video. Make sure you cover it properly so that the stuffing does not come out while frying.
- Gently press it between your palms to give kachori shape. Make all the aloo kachoris this way and keep them covered so that they do not dry up.
- Heat the oil in the kadai/wok at low heat. Deep fry these kachoris on very slow heat first.
- When they are almost cooked increase the heat little to give them some nice golden color.
- Aloo khatsa kachori is ready to serve. Make sure to reduce the heat before putting the second batch of aloo kachori in oil.
Video
Notes
Shilpi’s Quick Tricks
- Make sure to knead smooth and elastic dough.
- You can make slurry either with ghee or melted butter.
- You can add green peas to potato mixture.
- Apply thin layer of slurry all over the rolled dough.
- It is very important to fry kachoris at very low heat otherwise they will not become crispy.
Tried this recipe?Let us know how it was!