….For making dough:
All-purpose flour (maida): 2 cups
Salt: ½ tsp
Water: little less than 1 cup
….For Making Slurry:
Ghee or melted butter: 3 tbsp
All purpose flour: 3 tbsp
….For Making Stuffing:
Cumin seeds: 1 tsp
Fennel seeds: 1 tsp
Green chilly : 2 fine chopped
Ginger: ½” fine chopped
Coriander powder: 1tbsp
Dry mango powder: ½ tsp
Garam masala: ½ tsp
Red chilly powder: ¼ tsp
Mashed boiled potatoes: 1½ cup
Salt to taste
Oil for deep frying
Dry flour for dipping
In a bowl mix together flour and ½ tsp salt.
Add little water at a time and knead soft and smooth dough.
Cover the bowl with cling wrap and let the dough rest for fifteen to twenty minutes.
In the meanwhile heat kadai/ wok/ pan at medium heat and add 1 tbsp oil.
As the oil gets hot add fennel and cumin seeds.
As they crackle add chopped green chilly and ginger. Mix them and cook for few seconds.
Now add coriander powder, chilly powder, garam masala and dry mango powder.
Saute and roast for few seconds. Now add boiled mashed potatoes, mix well add cook till potatoes are nicely blend in masala.
Now switch off the heat. And let the potatoes cool down completely.
Take a small bowl mix together all-purpose flour and ghee and make a smooth and thick paste. And keep it aside.
Take some oil in hands and knead the dough once again and divide it in 8 same size pieces.
Roll each piece between your hands and give them ball shape.
Cover them with a napkin so that they don’t dry up.
Now take one ball, dip it in dry flour and roll it to five inch diameter circle.
Take ghee and flour mixture apply it all over the rolled dough.
Make sure you cover it from everywhere.
Now fold the sides as shown in the video and make a square shape.
Put it in a plate and keep it covered.
Do same with all the dough balls.
Now roll the squares in small square shape with the help of rolling pin ( as shown in video).
Put generous amount of stuffing and cover the stuffing as shown in the video.
Make sure you cover it properly so that the stuffing does not come out while frying.
Gently press it between your palms to give kachori shape.
Make all the aloo kachoris this way and keep them covered so that they do not dry up.
Heat the oil in the kadai/wok at low heat.
Deep fry these kachoris on very slow heat first.
When they are almost cooked increase the heat little to give them some nice golden color.
Aloo khatsa kachori is ready to serve.
Make sure to reduce the heat before putting the second batch of aloo kachori in oil.
1. Make sure to knead smooth and elastic dough.
2. You can make slurry either with ghee or melted butter.
3. You can add green peas to potato mixture.
4. Apply thin layer of slurry all over the rolled dough.
5. It is very important to fry kachoris at very low heat otherwise they will not become crispy.