Traditionally Kachoris are filled with Urad Dal but in this variation, Kachoris are filled with aloo stuffing. Aloo Kachori soaks a little more oil than urad dal kachoris but it’s still a very delicious option to be made once in a while.
|Preparation Time:||40 minutes|
Ingredients for cover
|Wheat Flour||1 cup|
|Vegetable Oil||1 tsp|
Ingredients for filling
|Boiled Potatoes||3 medium|
|Cumin seeds (jeera)||1/2 tsp|
|Garam Masala||1/2 tsp|
|Red chilli powder||1/4 tsp|
|Coriander (dhania) powder||1/2 tsp|
- Mix wheat flour, salt and oil. Rub it in your palms so that the flour is oiled evenly. Use water to knead a roti consistency dough. Keep aside covered for at least 10 minutes.
- Boil, peel and break the potatoes.
- Heat 1 tsp oil in a nonstick pan. Add jeera seeds and wait till they puff up. Then add coriander powder, chilli powder and broken potatoes. Sprinkle salt and garam masala. Mix properly and cook for a few minutes to dry out the potatoes a bit. Turn off the heat.
- Now mash the potato mixture thoroughly. Make walnut size balls of the mixture.
- Heat the oil in a wok for frying.
- Divide the dough in 6 balls.
- Smear a ball with some oil. Now flatten it with your fingers such that it’s thick in the middle and thin on the sides.
- Place a potato ball on the flattened dough and pinch the sides of the dough around the potato to make it a ball again.
- Now roll the stuffed ball very gently so that potato does not come out. It will be a little thicker than regular puri.
- Test the oil by dropping a pea sized dough in the oil. If it browns immediately, it’s too hot. If it sinks and does not simmer, the oil is not hot enough. Once the oil is hot, drop the rolled dough in the oil very gently.
- Keep rotating the aloo kachori a bit in the wok. Press it a bit on the sides to help it puff up. Once it puffs up, lower the heat and flip it over.
- Wait till both sides brown a bit.
- Once it’s cooked fully, drain it on a paper towel and serve Aloo Kachori hot with the curries of your own choice.
- Cooking boiled potatoes help in stuffing because the potatoes become drier and don’t come out of the cover.
- It’s good to make a katori out of the dough and then fill it with potato ball.
- Roll the stuffed dough very gently because otherwise the filling may come out and then the kachori will get filled with oil while frying.
- When you put the kachori in oil, it should be very hot to help it puff up. Once it puffs up, the heat should be lowered so that the kachori becomes crisp.
- The dough and the filling should be at room temperature otherwise the filling may come out of the cover.
- If your kachoris are forming holes, try rolling it a little thicker.