Kachori, a very famous crispy Indian Snack. Perfect Kachori should be puffed up and flaky outside and hollow inside the filling usually gets stuck to the crust. Aloo Kachori is a flaky, crisp deep fried pastry filled with yummy potato filling.
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| Aloo Kachori |
| Preparation Time | 20 mins |
| Cooking Time | 30 mins |
| Yield | 12 Kachoris |
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| Aloo Kachori |
Ingredients:
| Maida / All purpose flour | 1 cup* |
| Potato | 1 big size |
| Turmeric Powder | 1/4 teaspoon |
| Cumin Powder | 1/2 teaspoon |
| Red Chilli Powderr | 1 teaspoon |
| Coriander Powder | 1/2 teaspoon |
| Hing | a Pinch |
| Salt | To Taste |
| Coriander leaves | few |
| Oil | For frying |
* 1 Cup Capacity = 250ml
Method:
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| Aloo Kachori |
Method:
- Take a bowl and add maida, salt. Add about 60ml or 1/4 cup of oil and mix well. Add water little by little and knead the maida to a soft dough. Cover the dough and let it sit for 15-20 minutes
- Boil the potatoes and remove the skin and mash it well. Add salt, hing and other spice powders along with turmeric and mix well. Add chopped coriander leaves and mix well. Now our filling is ready. Lets make our kachori now
- Make small and equal balls out of the maida dough. Using a rolling pin, roll each ball to a small circle and take a spoon full of aloo filling and keep it in the center and cover the filling and gently press it so that that the filling is evenly spread within the kachori. Repeat this step for rest of the dough and filling
- Heat oil in a pan, when the oil is hot enough, gently drop 2-3 kachoris and deep fry it in medium flame till they turn golden brown colour and becomes crispy outside. Remove the crispy Aloo Kachori and place it in paper towel to remove excess oil
- Serve the yummy and crispy Aloo Kachori with ketchup or Green Chutney
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| Aloo Kachori |