Full recipe for Aloo pyaaz ki kachori
Prep time: 45 mins
Cooking time: 30 mins
Serves: 4
For aloo filling
Ingredients:
• Oil 2 tbsp
• Jeera (cumin seeds) 1 tbsp
• Hing ½ tsp
• Coriander seeds 1 tbsp (crushed)
• Saunf (fennel seeds) 1 tbsp
• Ginger 2 tbsp (chopped)
• Green chillies 2-3 nos. (chopped)
• Onions 2-3 medium size (chopped)
• Salt to taste
• Red chili powder 1 tbsp
• Coriander powder 1 tbsp
• Black pepper powder 1 tsp
• Sugar 1 tsp
• Gram flour 1 tbsp
• Boiled Potatoes 4-5 medium size
• Amchur powder 1 tsp
• Kasuri methi 1 tbsp
Method:
• Heat oil in a wok, add jeera and allow it to splutter, add hing, crushed coriander seeds, saunf, ginger and green chillies, Sauté for a minute.
• Add onions and salt, sauté to remove excess moisture from the onions, cook until they are translucent.
• Add red chilli powder, coriander powder, black pepper powder, sugar and gram flour, cook for a minute.
• Add boiled potatoes and salt to taste, mix well and lightly mash the potatoes, stir and cook for 4-5 minutes. Add kasuri methi and amchur powder, mix well.
• Cool down the mixture completely, take a large spoonful of mixture and shape into balls.
For making kachori
Ingredients:
• Refined flour (maid) 1 ½ cup
• Ajwain 1 tsp
• Salt 1 tsp
• Ghee 1/3rd cup
• Water 180 ml
• Aloo Filling shaped in balls
• Oil for frying
Method:
• In a mixing bowl add refined flour, Ajwain, salt and ghee, mix well and incorporate the ghee into the flour.
• Add water slowly and gradually, knead a semi soft dough. Cover it with a damp cloth and rest it for 30 minutes.
• Knead once again after the rest. Divide the dough into equal parts and shape into balls.
• Grease your palm with oil, flatten the dough balls with your palms, shape into cups keeping the centre thick and sides thin.
• Fill the cup with the filling ball and cover it completely by pressing the filling balls in centre and seal it by bringing the ends together.
• Flatten with light hands into a semi thick disk.
• Fry them on low heat for 15-18 minutes or until crisp and golden brown.
• Remove on an absorbent paper.
• Serve hot with tamarind chutney or mint chutney.
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