Cooking Time - 50 minutes
Ingredients
for Kachori Flour
- Flour or wheat flour (Maida or atta) – 300 grams (3 teacups)
- Semolina (Suji) – 100 grams (1 teacup)
- Salt – to taste (1/2 teaspoon)
- Baking powder – ¼ teaspoon
- Oil – 2 tablespoon
- Potato – 300 grams (5-6)
- Oil – 1 tablespoon
- Cumin seeds(Jeera) - ½ teaspoon
- Coriander powder (Dhaniya) – 1 ½ tea spoon
- Green chili – 2 (chopped finely)
- Ginger (Adrak) – 1 ½ ” piece
- Dry mango powder (Amchoor) – ½ teaspoon
- Garam Masala – ¼ tea spoon
- Salt – ½ teaspoon
- Oil – for fryingHow to make Kachori Recipe
- Boil potatoes in a pressure cooker. We will make dough for kachoris by the time potatoes are boiling.
- Sift flour and semolina, add salt, baking powder and oil and mix well with hands.
- Knead soft dough with lukewarm water (like the one for making chapattis). Cover and keep aside for half an hour.
- Peel boiled potatoes and break in small pieces. Heat oil in a small karai (wok). Add cumin seeds in oil. When cumin seeds crackle, add coriander powder, green chili, ginger, salt and potato. Stir fry for 2-3 minutes.
- Make lemon sized balls from dough. Place one ball on your palm, flatten with fingers. Gently press the centre of the kachori with your thumb, add 1 to 1 ½ teaspoon of potato filling and seal the ends in shape of a Kachori. Press between palms. Roll gently with a rolling pin. Make all kachoris in this fashion.
- Heat oil in a kadai for deep frying. Deep fry kachoris on medium flame. Turn while frying till they turn brown on both sides. Place kachoris on napkin on a plate. Fry all kachoris. Serve hot kachoris with green and sweet chutney.
