Khasta Aloo Kachor



Ingredients:


For the outer cover:


1. All purpose flour/Maida - 1 1/2 cup
2. Salt
3. Oil - 4 to 5 tbsp

For Stuffing:

1. Potatoes - 4 to 5 nos. medium size
2. Cumin seeds (jeera) - 1 and half tsp.
3. Coriander seeds (Khada dhania) - 1 tbsp. (optional)
4. Green Chilies (chopped finely) - 2 tsp.
5. Garam Masala- 1 tsp.
6. Dry Mango powder (amchur) - 1 tsp.
7. Coriander leaves - handful
8. Oil for frying and 2 tbsp of oil for frying boiled potatoes
9. Salt to taste

Cooking Method:
1. Keep the potatoes to boil until soft. When it gets cool, mash it and keep it aside.

2. While the potatoes are kept for boiling, work on the dough part. Mix all purpose flour, salt and 4 to 5 tbsp. of oil. With your fingertips, rub the oil into the flour until it resembles fine breadcrumbs. Make a soft dough adding water to this and keep it aside covered in a damp cloth.

3. Heat 2 tbsp. of oil adding cumin seeds followed by chopped green chilies. Add mashed potatoes, turmeric, salt, garam masala and dry mango powder/amchur. Keep stirring it until all the spices combines well with potato mash. Sprinkle chopped coriander leaves on top of potato mixture for that extra taste.

4. Now the time to do the stuffing in kachoris. Just pinch a lemon size dough and with your fingers make it flat cake (bit fluffy and round) and fill the stuffing in it. Now get-together all the corners of the flat cake and combine it together to make the ball shape, so the filling stays inside in it. Now neatly flatten it by working on the sides and to the center.

5. Heat oil in a frying pan until it becomes moderate-hot and deep fry the Aloo stuffed Kachoris in a batch of 4 to 5 on low- to-medium heat.

6. Take-out the golden-textured, hot- hot Kachoris from frying Pan on to a plate (don`t forget to spread the Kitchen tissue towel to release the excess oil from kachoris).