Achari Kachori With Aloo Tarkari Recipe - Yummy Traditional

Achari Kachori With Aloo Tarkari Recipe


achari-kachori-with-aloo-tarkari

Achari kachori with Aloo Tarkari || Kachori With Tarkari With Step by Step photos  

Achari Kachori With Aloo Tarkari is spicy, relish and mouth-watering  delicious snack is one of the most popular in all age group people, kachori and aloo tarkari is the very common recipe of which have already shared the recipe in my previous post this recipe a bit different than that
Asian people love to have these type of snacks in rainy weather such as plain kachorispring rollpakora, and stuffed bread roll 
This recipe will be prepared with achar (pickle) whatever you have pickle is available at your home you can prepare with that
                            
achari-kachori-recipe


This snack is one of my hot favorites, I have been more often buying from the market especially during rainy and cloudy weather, you must try at home this yummiest snack
The main ingredients are boiled potato, pickle, chana dal, and maida from which I will prepare so let’s come to know how to prepare this yummy snack with step by step photos and enjoy it with your friend and family

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achari-kachori

    Take a large bowl, add flour, salt, ghee, ajwain, and cumin seeds, mix them well together until comes to crumble texture. Start kneading with a little water.Once the dough is formed transfer to the dough on the working surface and then 
                      

    kneading-dough


    Keep kneading the dough till turns to smooth, stretchy and soft dough

                                
    keep-kneading-dough


    Apply the oil all over the dough and cover it with plastic cling, leave it for rest about 30 minutes..


      Preheat a wok, pour oil and then add cumin and nigella seeds, crushed red chili turmeric powder, and 2 tbsp water sauté the spices for 30 sec, then put boiled potatoes stir to mix well             


      put-boiled-potatoes


      Then add salt, green chilies, and coriander leaves, mix them

      well then pour hot water_Stir constantly and cook for 2-3

      minutes 

       

      cook-aloo-tarkari

        In one cup of boiled dry dal, add pickle_Grind them coarsely in the food processor additionally, dal filling should be dry_the wet filling can come out from kachoris 

                           


        After 30 minutes take out the dough punch it for a minute further
                    
          
        punch-the-dough



        Make equal sized balls   

                              
        make-equal-size-of-ball


        Now take one ball and flatten with the help of your fingers or rolling pin, Place 1 tsp of achari dal filling in the center of flattening the dough ball 
            
           

        filling-the-dough-with-dal


        And then give it to a stuffed ball shape and press it with oily hand till required sized don't use flour or rolling pin
        Repeat the same process with all remaining dough balls
                             
        fill-the-ball-with-dal-filling


        Preheat oil in a wok 

        hea-the-oil


        And slide the kachoris 2-3 in one batch or according to your wok capacity, fry  each side 2-3 minutes on medium flame 


        fry-kachori-in-one-batch


        Once the kachori started floating in the oil flip the side and fry till turns to golden brown                                                          
        fry kachori till-golden-brown-in-colour


        Transfer to the paper kitchen towel for removing excess oil 

                       
        place-on-kitchen-towel


        Serve hot with Aloo tarkari and green raita chutney     
                                                  
        achari-kachori-is-ready-to-serve





        Achari kachori with Aloo tarkari is spicy, relish and mouth-watering  delicious snack is one of the most popular in all age group people


        Ingredients for kachori dough:
        1. ½ kg, maida all-purpose flour                               
        2. ½ tsp, salt                                     
        3. 2 tbsp, desi ghee   
        4. 2 pinches, carom seeds ajwain 
        5. 1/4 tsp, cumin seeds                        
        6. 1 ½ cup, water                                  
        7. Oil, as required for frying
        Ingredients for aloo tarkari:
        1. ½ kg, boiled potato, cut coarsely into small size cubes
        2. 1 tsp, cumin seeds                           
        3. 1 tsp, turmeric powder
        4.  Salt to taste                            
        5. 2 tsp, red chili flakes          
        6. 1/3 tsp, nigella              
        7. 1 ½ cup, water                                      
        8. ¼ cup, oil         
        9. 1 tbsp, fresh coriander leaves chopped
        10. 1 tbsp, green chilies chopped
        Ingredients for kachori filling:
        1. 1 cup, boiled chana dal                
        2. 2 tbsp, mixed pickle
        How to make the achari kachori?
        1. Take a large bowl, add flour, salt, ghee, ajwain, and cumin seeds
        2. Mix them well together until comes to a crumble texture
        3. Start kneading with a little water 
        4. Once the dough is formed transfer to the dough on the working surface and then 
        5. Keep kneading the dough till turns to smooth, stretchy and soft dough
        6. Apply the oil all over the dough and then 
        7. Cover it with plastic cling
        8. Leave it for rest about 30 minutes
        9. Preheat a wok, pour oil and then add cumin and nigella seeds, crushed red chili turmeric powder, and 2 tbsp water sauté the spices for 30 sec, then put boiled potatoes stir to mix well
        10. Then add salt, green chilies, and coriander leaves
        11. Mix them well then pour hot water 
        12. Stir constantly and cook for 2-3 minutes  
        13. In one cup of boiled dry dal, add pickle
        14. Grind them coarsely in the food processor
        15. additionally, dal filling should be dry 
        16. the wet filling can come out from kachoris 
        17. After 30 minutes take out the dough punch it for a minute further
        18. Make equal balls in tennis sized balls
        19. Now take one ball and flatten with the help of your fingers or rolling pin
        20. Place 1 tsp of achari dal filling in the center of flattening the dough ball   
        21. And then give it to a stuffed ball shape and press it with oily hand till required sized don't use flour or rolling pin
        22. Repeat the same process with all remaining dough balls
        23. Preheat oil in a wok 
        24. And slide the kachoris 2-3 in one batch or according to your wok capacity, Fry  each side 2-3 minutes on medium flame 
        25. Once the kachori started floating in the oil flip the side and fry till turns to a golden brown
        26. Transfer to the paper kitchen towel for removing excess oil  
        27. Serve hot with Aloo tarkari and green raita chutney       
        *Not be duplicated, rewritten or published without permission- Thank you! 

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