Aloo kachori
Fried puffs stuffed with boiled potatoes, mint and spices
Ingredients
- 1 cup Refined Flour / Maida
- 1/2 teaspoon Salt / Namak
- 3 1/2 tablespoons Oil for cover
- 1/2 teaspoon Oil
- 2 medium Potatoes, boiled and mashed
- 1/8 teaspoon Asafoetida / Hing
- 1/2 teaspoon Coriander Seeds crushed
- 1/4 teaspoon Cumin Seeds
- 1/2 teaspoon Green Chillies minced
- 1/2 teaspoon Ginger chopped
- 1/2 teaspoon Coriander Powder
- 3/4 teaspoon Mango Powder / Amchoor
- 3/4 teaspoon Red Chilli powder
- 1 1/2 teaspoons Dried Pomegranate seeds powder/anardana powder
- 1/4 cup Fresh Coriander / Cilantro chopped
- 1/2 teaspoon Salt / Namak
- 4 drops Lemon Juice
- Oil to deep fry
Instructions
- Knead maida along with 3.5 tbsp oil, lemon juice, salt and water to soft dough. Rest dough for 10 minutes.
- Mix mashed potatoes along with coriander, green chillies, ginger, dried pomegranate seeds, chill powder, amchur, coriander powder, cumin powder, coriander seeds, asafoetida and salt.
- Divide mixture and dough in equal number of portions.
- Roll dough piece into flat bread. Place potato ball at center. Pull and close round ball.
- Deep fry kachori till golden on all sides.
- Serve Aloo kachori hot along with tamarind chuntney