Aloo ki Kachori

Winters are the perfect season to devour everything that’s deep fried and spicy😋😋 I can never say no to anything that’s fried even though I keep promising myself to avoid it as far as possible.

These Aloo ki Kachoris are so so delicious…even if I am saying this myself but you truly need to eat these to believe me! 👌🏼😀 They are crispy, flaky and the filling is absolutely lip smacking!

How to make Aloo ki kachori Aloo kachori recipe Easy recipe for Aloo ki kachori Recipe for Aloo Tamatar for kachori Polkapuffs recipes Shreya tiwari recipes

Dont they look tempting….!? I served these for our Saturday brunch and my hubby couldn’t stop raving about them. I was moving a couple of inches aboveboard the ground for the next few hours 😂😂 The thing is has always enjoyed Aloo ki kachori made in one of the shops in some obscure lane in Kanpur….I’ve tasted that too on one of our trips there, I must confess that it was such a treat 😋 I couldn’t stop at one!

So when my hubby wanted me to make some at home a few weeks ago, I asked my Mom for the recipe and kept my fingers crossed that he’d approve of them. I usually make Pyaaz ki Kachori at home for brunches so I knew I’d nail the outer crisp cover…it was the filling that I wished to perfect.

I served them with every kachori’s favourite accompaniment Dubkimaar Aloo Tamatar ka Rassa and some kacchi kairi Wali chutney…will share the recipe today.

How to make Aloo ki kachori Aloo kachori recipe Easy recipe for Aloo ki kachori Recipe for Aloo Tamatar for kachori Polkapuffs recipes Shreya tiwari recipes

Yield: 8-9 large Kachoris

Equipment: a heavy bottomed wok, rolling pin, rolling board, large mixing bowl, measuring cups/ spoons.

For the outer cover:

Ingredients:

2 1/2 cup Maida (APF)

salt to taste

3 tsp ghee (clarified butter)

water as needed

Method:

In a large bowl, take maida, season with salt. Add the ghee and rub it with the mAida until it resembles bread crumbs. This makes the kachori crispy. Then add little water at a time and make a semi stiff dough. Cover the dough with a kitchen napkin and set aside for 20-30 mins.

For the filling:

Ingredients:

4 nos. large boiled potatoes

salt to taste

chopped green chillies to taste

1 tsp roasted cumin powder

1/2 tsp red chilli powder

a pinch of hing (asafoetida)

2 tsp chopped coriander leaves

1/2 tsp amchur powder

oil to fry the Kachori

Method:

Mash potatoes, add salt, roasted cumin powder, amchur powder, hing, red chilli powder, chillies and coriander leaves. Mix well. Set it aside.

Assembling and Frying the kachori:

Divide the dough in equal sized balls (I made 9). Roll these balls to a flat Roti like shape having a diameter of 3″ or so, stuff with the potato filling. Secure the ball well and flatter the kachori a bit using the rolling pin. Do the same for all the 9 dough balls.

Now heat the oil in a wok til it’s hot enough to fry. Add 1-2 Kachoris at a time and fry them on low flame until golden and crisp on both sides. Don’t fry on high flame as the Kachoris won’t turn crisp.

How to make Aloo ki kachori Aloo kachori recipe Easy recipe for Aloo ki kachori Recipe for Aloo Tamatar for kachori Polkapuffs recipes Shreya tiwari recipesimg_6461

Serve them piping hot.

Ingredients for Kairi Wali Chutney:

2 bunches fresh coriander

3/4 cup chopped kairi (raw mango)

5-6 cloves garlic

3-4 nos. green chillies

salt to taste

water as needed

Method:

Wash and chop the coriander leaves. Add al, the ingredients in a blender jar and make the Chutney using water as needed. Store the Chutney in a porcelain or glass jar, it will stay fresh for 6-7 days.

How to make Aloo ki kachori Aloo kachori recipe Easy recipe for Aloo ki kachori Recipe for Aloo Tamatar for kachori Polkapuffs recipes Shreya tiwari recipes

Hope you enjoy these🤗

Love,

Shreya💖

 

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13 comments on “Aloo ki Kachori

  1. Pingback: Matar Kachori | Khasti Matar Kachori | Polka Puffs!

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