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Aloo Kachori

Aloo Kachori

Ingredients for Kachori:

1 cup all-purpose flour
1/4 cup semolina
1/4 teaspoon carom seeds (ajwain)
1/4 teaspoon salt
2 tablespoons oil
Water for kneading the dough
Oil for deep frying

Ingredients for Aloo Sabzi:
4 large potatoes (boiled and cubed)
1 large onion (finely chopped)
2 tomatoes (finely chopped)
2 teaspoons ginger-garlic paste
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/4 cup fresh cream (optional)
Salt to taste
Fresh coriander leaves for garnish
Oil for cooking

Instructions:
To make the kachori, combine all-purpose flour, semolina, carom seeds, salt, and oil in a mixing bowl. Gradually add water and knead the mixture into a smooth dough. Cover it with a damp cloth and let it rest for 15 minutes.
In the meantime, prepare the aloo sabzi. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until they turn translucent.
Add ginger-garlic paste and cook for a minute. Then, add chopped tomatoes and cook until they become soft and mushy.
Stir in turmeric powder, red chili powder, coriander powder, and garam masala. Cook the spices for a minute to release their flavors.
Add the boiled and cubed potatoes to the pan and mix well with the spice mixture.
If desired, add fresh cream to the curry to make it rich and creamy. Season with salt according to taste and let the sabzi simmer for a few minutes.
For the kachori, divide the dough into equal-sized balls.

Roll out each ball into a small disc and place a spoonful of the lentil or pea filling in the center.
Gently seal the edges to form a ball again and roll it out into a flat disc.
Heat oil in a pan for deep frying and fry the kachoris until they turn golden brown and crispy.
Serve the hot and crispy kachoris with the creamy aloo sabzi, garnished with fresh coriander leaves.

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