Aloo Kachori I गुब्बारे की तरह फुलेगी हर आलू कचौरी I Pankaj Bhadouria
Aloo kachori is a favourite amongst all. But while making the Aloo Kachori, we face a few problems. Sometimes the potato stuffing bursts out from the seam of the aloo kachori, sometimes the aloo kachori bursts in the oil, hence spoiling the entire oil. Often the aloo kachoris don’t puff up and sometimes the aloo kachori just don’t turn crisp!
So today, I have solved all these problems you encounter while making the Aloo Kachori, with lots of tips and tricks as always!
Check out these tips and tricks to make the perfect aloo kachori and let me know how you liked them.
Along with the recipe, I have also shared with you what is kacha khana, and what is pakka khana and the reason why we eat pakka khana on festivals and on special occasions! Check out that too!
‪@EmamiHealthyTasty‬
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Recipe :
Aloo Kachori
Preparation Time: 30 minutes + Resting Time
Cooking Time: 20 minutes
Serves: 3 -4
Ingredients:
Dough:
2 cups whole wheat flour
4 tbsp ghee
½ tsp carom seeds
1 tsp salt
Stuffing:
300g potatoes
1 tbsp ginger green chili paste
1 tbsp oil
1/8 tsp hing
1 tbsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1 tsp red chili powder
Salt to taste
1 tbsp amchur powder
2 tbsp chopped coriander
¼ tsp baking soda
¼ tsp turmeric powder
Oil to fry
Method:
To make the dough, add the ghee to the whole wheat flour and rub well.
Add the carom seeds, salt to taste and mix well.
Add a little water at a time and make a very soft, smooth dough. Rest the dough for 2 0 minutes.
Boil the potatoes. Peel the potatoes and pass through a sieve to get a fine mash.
Heat 1 tbsp oil in a pan. Add the hing and then the ginger chili paste. Sauté till fragrant.
Remove from heat and mix in the powdered spices. Stir. Add the mashed potatoes, salt to taste, chopped coriander leaves and mix well.
Divide the dough into equal sized balls. Divide the stuffing into similar number of equal sized balls. Stuff each dough ball with the potato stuffing and seal well.
Press between your palms to flatten out the kachoris.
Fry in low to medium heat oil till golden from one side. Flip and cook till golden from the other side too. Serve hot with chutney, pickles or raita.
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