Potato Spiced Kachori
Potato spiced kachori is a delicious, spicy and puffed bread. Filled with spicy potatoes It's a perfect tea time snack or meal .
Ingredients
For Dough
- 250 gms 2 Cups All Purpose Flour
- ¼ tsp Carom Seeds
- 1 tsp Salt
- 4 tsp Refined Oil/CLARRIFIED BUTTER
- ¾ Cup Water
For stuffing
- 3 Boiled Potatoes
- 3 Green Chillies Chopped
- 1 inch Ginger Chopped
- *Whole Spice Mix Combination
- **Ground Spice Mix Combination
- ½ tsp Garam Masala
- ½ tsp Black Pepper Powder
- 1 pinch Hing or Asafoetida
- Oil as required
Whole spice mix
- ½ tsp Coriander Seeds
- ½ tsp fennel seeds
- ½ tsp cumin seeds
Ground spice mix
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Kasuri Methi
- 1 tsp Salt or as per needed
- ½ tsp mango Powder
Instructions
- Prepare the kachori dough Take refined flour in any big mixing bowl and to it add salt and oil. Mix everything nicely.Then add water in small portions and knead soft dough same as required for making chapattis.
- Cover and keep aside the dough for 20 minutes to set. Meanwhile let us prepare stuffing for the kachoris.
- Prepare the stuffing by heating 2 tsp oil, 1 tsp cumin, 1 tsp coriander seeds and ½ tsp fennel. saute till it turns aromatic.
- Now add 2 green chilli, ½ tsp ginger paste and saute for 30 seconds.
- Add grated potatoes,dry spices mix mix foa a minute till everything is well combined,turn off the flame.
- Stuffing is now ready, turn off the flame and transfer it to another bowl to let it cool down quickly.
- Make small stuffing balls to attain equal distribution.
- Dough is ready as well. Pinch small lump from the dough and roll into round shape.
- Now lift one dough ball at a time and flatten it with your fingers, giving it a bowl shape.
- Now place stuffing to it and close back into a bundle shape.
- Flatten them into round discs, keeping them little thick.
- Heat enough oil in a wok.
- Now gently press the stuffed dough balls into thick kachoris or you can use rolling pin for that.
- Slide the aloo kachoris to medium hot oil.
- When the kachoris become puffy and are roasted from beneath, flip the sides and fry until they get golden brown in color. Keep the flame medium-low to get crusty-crispy kachoris.
- Drain out the fried kachoris on absorbent paper. Aloo kachoris are now ready to serve.
- Serve these Hot aloo kachoris with green coriander dip or sweet chutney
