Mini Aloo Kachori
Ingredients
- 1 tbsp Oil
- 1 tsp Fennel Seeds
- 1 tsp Cumin Seeds
- 3 Potato boiled & mashed
- 2 tsp Coriander Powder
- 1 tsp Red Chilli Powder
- ½ tsp Garam Masala Powder
- 1 tsp Dry Mango Powder
- Salt
- 1 cup All-purpose Flour
- 2 tbsp Ghee
- ¾ tsp Salt
- Water
Instructions
- Heat a pan on slow flame and add oil in it.
- Next add fennel seeds, cumin seeds, potato, coriander powder, chilli powder, garam masala powder, dry mango powder mix and saute well.
- Next add salt to taste and cook well till masala is dry.
- Once masala is ready, let it cool down completely and make small masala balls of it.
- In a big bowl add all-purpose flour, ghee, salt and mix well.
- Add little water at a time to knead a semi soft dough.
- After kneading cover and let it rest for 15 minutes.
- After 15 minutes take out the dough and knead it again.
- Divide the dough into half and make a log of it.
- Divide the log into 8-10 small dough balls.
- Roll the dough ball to make a disc like shape of it by only using hands.
- Place the stuffing in center and cover the stuffing by giving kachori modak like shape.
- Pinch the top of the kachori to make a ball of it and press gently.
- Now in a pan add oil and let it heat on low flame.
- Drop few kachoris in it and fry on low flame for some time.
- Once kachori puff up turn them over and cook till pink.
- Once kachori is of pink colour increase heat to medium and cook till light golden brown.
- Once kachori is of light golden brown turn off the heat and cook for a while.
Video
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