Aloo kachori recipe

If you belong to a North Indian family, aloo kachori is a very familiar & loved name.

Kids will also love this kachori. So this is a common dish which is made very often especially on weekends or any celebrations. This is a great breakfast option or tea time snacks.

Ingredients :
For Dough :
2 cup plain Flour (Maida),
1 tsp Semolina ( Rava, Suji),
1/2 tsp Eno or Fruit Salt,
1/2 tsp Salt,
2 tsp thick Curd,
3 tsp Ghee,
1/2 cup Water.
For Stuffing & Frying :
2 large Potatoes (boiled),
2 tsp Oil,
1 tsp Cumin Seeds (zeera),
1/2 tsp Fennel (saunf),
2 tsp green Chilly finely chopped,
1/2 tsp Ginger paste,
1/4 tsp Turmeric powder,
1/2 tsp Chilli powder,
1/2 tsp Garam masala,
1/2 tsp Aamchur(dry mango powder),
1 tsp Coriander powder,
Pinch of Asafoetida (hing),
1/2 tsp Salt,
1 tsp Lemon juice,
2 tsp Coriander leaves finely chopped.
Deep Frying :
1 cup refined Oil.

Method:
Take a 1 bowl in that add plain Flour, Semolina, Eno, Salt, thick Curd, Ghee. Then mix & crumble it & see that they are hold it on a shape. Then add water slowly & gradually & knead a soft dough. Cover a bowl & rest it for 20 minutes.

Now take a bolied potatoes, peel out the skin & mash them throughly, you can grate them also.

Take a kadai in that add Oil, heat it, then add Cumin, Fennel. Saute them on a low flame. Then add green Chilly, Ginger paste. Saute well. Then add Turmeric powder, Chilli powder, Garam masala, Aamchur, Coriander powder, Asafoetida. Saute them on a low flame until they turns on a aromatic. Then add boiled Potatoes, Salt, Lemon juice, Coriander leaves. Mix it well. So now aloo stuffing was ready.

After 20 minutes take out small balls from dough. Now flatten it from thin sides. Apply oil on a rolling pin. Take out 2 tsp Aloo stuffing & place on a centre. Close it from all ends towards centre & press lightly.

Then with the help of rolling pin roll the stuffed ball into small circle like poori.

Now take a kadai in that add oil for frying. Put the rolled kachori into hot oil.

Flip to other side & remove feom oil when both sides are crispy & golden in color.

Serve hot kachori with tea or green chutney.