Aloo
Kachori | Potato Stuffed Kachori || How to make aloo kachori with step-by-step photos...
Aloo kachori is a crispy, delicious, deep-fried stuffed spiced potato kachori snack_it is made up of dough and spicy
potato masala _An ideal evening potato snack or can be served as breakfast_the The recipe is very similar to the traditional dal kachori and plain kachori_
Kachori can be prepared with various stuffing
and the stuffing varies from region to region aloo kachori is as popular
as dal kachori, and although it isn’t available from the vendors it is made at home
and people love to eat it with green
raita or tea which
enhances its taste
I have shared quite a few recipes of kachori
till now but aloo kachori is my new favorite recipe. I personally love the
crisp texture of the kachori with the aloo masala or potato
masala_the best part of this recipe is aloo stuffing which can be used
the same stuffing in making stuffed
aloo paratha and aloo
samosa_
I am also making a plan to share masala kachori and chicken
kachori in my future post-inshallah _However, it is a bit difficult cooking in
the kitchen during hot summer days waiting for a little better weather than
insha'Allah
Furthermore, some
important tips, variations, and serving suggestions for the aloo kachori
recipes. firstly, I have added oil or clarified butter to all-purpose
flour or maida even before kneading it. also, I have crumbled the flour with
oil so that the kachori turns flaky and crisp.
Secondly, fry the kachori on
a low to medium flame similar to samosa or any other kachori recipe. note that
the stuffing and the inner layer have to be cooked evenly and the same cannot be
achieved with a high flame. lastly, the kachori can be served as it is but
tastes great when served with the combination of coriander
mint chutney and sweet tamarind
chutney
For more Fried Snack Recipes:
To make this recipe firstly we will need to boil potatoes it put potatoes with water in the pot and cook for around 20-30
minutes
Meanwhile, prepare the dough by taking
maids, carom seeds, salt, and oil
Crumble and mix well making sure the dough holds its shape
In addition, add water little by little until the dough is formed onto the working slab, And start kneading with a wet hand
Till the dough
foam turns to a smooth and soft
Apply the oil all over the dough cover with
the lid and leave it to for rest around 30 minutes
Chop the coriander and green chilies
Peel the potatoes and
then mash/grate them into a medium mixing bowl
Dry roast the cumin and
coriander seeds for a minute them coarsely
Prepare the stuffing by
adding red chili powder, salt, roasted ground masala, salt, black pepper
powder, chopped coriander, green chilies, and lemon
juice to the boiled mashed/grated potato_
Divide the potato into
equal portions, Shape it into balls, and set
aside
Punch the dough again
for 2 minutes
Divide the equal portions
of the lemon-sized balls_Give them a ball
shape and apply oil to each dough ball
Place all dough balls on
the plate
Now take one dough ball
and flatten it with the help of a finger or rolling pin_Place the potato ball in the center of the dough get the edges together and form a bundle_Close the top by
pressing and flattening
Furthermore, gently
Press the edges and flatten them to form a kachori-size
Prepare all stuffed
dough balls and place them on the plate
Heat the medium hot oil
in the wok for around 150 When, the oil is medium
hot, add the prepared kachori, Don’t touch it for a minute or till it floats then press with the spoon to puff up up_Turn around and fry the
kachori till it turns light golden brown evenly
Drain the kachoris
Place on the kitchen paper to remove the excess oil
Finally, transfer the
aloo kachoris to the serving plate/tray
Serve aloo kachori as it is or with green
chutney and tea
Aloo Kachori is a crispy, delicious, deep-fried stuffed spiced potato kachori snack_it is made up of dough and spicy
potato masala
Ingredients for Dough:
- 2 cups, of all-purpose flour
- 2 tbsp, oil/ghee/clarified butter
- ½ tsp, carom seeds ajwain
- 1/3 tsp, salt or to taste
- 1/3 cup, of water
For Stuffing:
- 250g, potato grated/mashed
- ½ tsp, cumin seeds roasted and crushed
- ½ tsp, coriander seeds roasted and crushed
- Salt to taste
- 1 tbsp, lemon juice
- A handful, of fresh coriander, leaves chopped
- 3-4 pcs, green chilies chopped
- ½ tsp, red chili powder
- ½ tsp, black pepper powder
Other ingredients:
- Oil as required for frying
How to make the Aloo Kachori?
- To make this recipe firstly we will need to boil potatoes it put potatoes with water in the pot and cook for around 20-30 minutes
- Meanwhile, prepare the dough by taking maids, carom seeds, salt, and oil
- Crumble and mix well making sure the dough holds its shape
- In addition, add water little by little until the dough is formed
- Transfer onto the working slab
- And start kneading with a wet hand till the dough foam turns into a smooth and soft
- Apply the oil all over the dough cover with the lid and leave it to for rest around 30 minutes
- Chop the coriander and green chilies
- Peel the potatoes and then mash/grate them into a medium mixing bowl
- Dry roast the cumin and coriander seeds for a minute
- Crush them coarsely
- Prepare the stuffing by adding red chili powder, salt, roasted ground masala, salt, and black pepper powder and chopped coriander, green chilies, and lemon juice to the boiled mashed/grated potato
- Stir to mix up well together
- Once they come into dough form
- Divide the potato into equal portions
- Shape into balls set aside
- Punch the dough again for 2 minutes
- Divide the equal portions of the lemon-sized balls
- Give them a ball shape and apply oil to each dough ball
- Place all dough balls on the plate
- Now take one dough ball and flatten it with the help of a finger or rolling pin
- Place a potato ball in the center of the dough get the edges together and form a bundle
- Close the top by pressing and flattening
- Furthermore, gently Press the edges and flatten them to form a kachori-size
- Prepare all stuffed dough balls and place them on the plate
- Heat the medium hot oil in the wok at around 150 C
- When the oil is medium hot, add prepared kachori
- Don’t touch it for a minute or till it float then press with the spoon to puff up
- Turn around and fry the kachori till it turns light golden brown evenly
- Drain the kachoris onto the kitchen paper to remove the excess oil
- Finally, transfer the aloo kachoris to the serving plate/tray
- Serve aloo kachori as it is or with green chutney and tea
*Not be duplicated, rewritten, or published without permission- Thank you!
Have you any doubts about this blog kindly let me know
EmoticonEmoticon