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Aloo ki kachori By Pari Jain

Pari Jain
Aloo ki kachori is a famous North Indian Street food snake recipe ..

Serves2

Cooking Time02:00 hours

Meal TypeDessert

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INGREDIENTS

  • 1 cup all-purpose flour maida, plain flour 2 Tbsp sooji samolina 1/4 tsp salt 2 Tbsp oil canola, vegetable 3 drops lemon juice 1/3 cup chilled water approximately
  • 1 cup boiled peeled potatoes roughly mashed 1 Tbsp oil canola, vegetable 1/2 tsp cumin seeds jeera 1/2 tsp red chili powder 1 tsp coriander powder dhania 1/2 tsp mango powder amchoor 1/2 tsp salt 1 Tbsp green chili finely chopped 2 Tbsp chopped cilantro hara dhania

PREPARATION

  1. 1

    Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add all the ingredients, potatoes, red pepper, green chilies, cilantro, and coriander powder, mix it well while stirring the mix keep pressing. Filling should be not very dry, this should take about 5 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste. Let the filling cool to room temperature, mix it well this should have texture of firm dough.

  2. 2

    Mix the flour, sooji, salt, lemon drops and oil. note lemon should be just 3-4 drops, we are not adding to flavor, lemon is added to give the crispness. Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes.

  3. 3

    Take the dough and knead it for a minute. Divide the dough in twelve equal parts. Mash the dough lightly and divide in 12 parts filling should be about same size as dough. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges. Mold the dough into a cup and place filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls. Let the filled ball sit for three to four minutes before rolling. It helps spreading the filling evenly. Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter, or use the rolling pin roll the kachori with light hand. Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle and come up very slow without changing the color. Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.