Aloo Kachori
Aloo kachori are north indian, deep fried, whole wheat flour (atta) flatbreads stuffed with a spicy mashed potato filling.
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Ingredients
For Making Kachori Dough
- 1 cup atta (wholewheat flour) ~160g
- 2 tablespoon sooji (fine semolina) ~20g
- 2 tablespoon oil
- ¼ teaspoon salt
- 6-8 tablespoon room temperature water or as needed
For The Spicy Potato filling
- 2 large russet potatoes ~300g
- ½ teaspoon red chilli powder hot, adjust to taste
- ½ teaspoon garam masala powder
- ¼ teaspoon cumin powder
- 1 inch ginger finely chopped
- 2 green chillies hot, adjust to taste ,finely chopped
- 1 tablespoon cilantro finely chopped
- ½ teaspoon salt adjust to taste
Instructions
MAKE THE KACHORI DOUGH
- In a wide, shallow dish or a large mixing bowl, add the atta, semolina, salt and oil for moyan.
- Using your fingers, rub the flour to mix that the oil.
- Slowly add water and mix with hands to make a soft dough. Using your knuckles, knead the dough for 3-5 minutes to smoothen it.
- Cover and allow the dough to rest for some time to develop its elasticity and pliability.
PREPARE THE ALOO FILLING
- Using fine side of a box grater, grate the boiled potatoes. Avoid mashing them by hand or masher since we dont want any pieces (big or small) in the aloo filling.
- To the grated potatoes, add the spice powders, salt, finely chopped ginger & green chillies and cilantro.
- Mix the filling very well. Taste and adjust the seasonings to your liking.
STUFF, ROLL & FRY THE ALOO KACHORIS
- Take small dough balls and place on a rolling surface. Smear a few drops of oil and using a rolling pin, roll into a 2.5 inch circle.
- Place a small portion of the spiced potato mixture (about 1 tablespoon) in the center of the rolled-out dough disc. Bring together and fold the edges over the filling to seal it completely.
- Add few drops of oil if needed and gently press the filled dough to flatten it and shape it into a round shape. You may roll using a rolling pin once or twice to ensure that the filling is evenly distributed within the shell.Repeat and roll all the kachoris in a similar fashion. Keep then covered. I prefer rolling all kachoris first and then start deep frying.
- Heat oil for deep frying on low medium in a deep cooking pot.Tip - Make sure the oil is hot but not smoking. To check if the oil is ready, drop a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is at the right temperature.
- Carefully, lower the the prepared kachori in hot oil. Fry until it becomes golden-brown and crispy on both sides. Flip on both sides while deep frying. The high temperature of the oil causes the kachori to puff up and this creates a hollow space inside to keeping the aloo filling intact.
- Once the kachori is fried, use a slotted spoon to drain the excess oil. Deep fry all the kachoris in a similar way. Drain on a paper towel. Serve warm.
Notes
SERVING SUGGESTIONS
- With Condiments - Serve aloo kachori with some garlic achar or lime achar, green chutney or tamarind chutney.
- For Main Course - Pair with a curry like khoya matar, paneer buurji, kaddu ki sabzi and boondi raita.
- Kachori Dough - Use luke warm water to knead a soft dough, and add a little oil to make it smooth and more manageable. Dont skip resting the dough.
- Aloo Filling - Make sure that aloo filling is soft and lump free. If there are potatoes pieces in the filling, the kachoris will tear while you are shaping them.
- Dont Overstuff - About a tablespoon of aloo filling creates a thin layer in the puffed kachori.
- Roll Gently - While rolling out the dough, try to roll and shape to a even thickness to ensure uniform cooking.
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