AOC


April 05, 2018

Prep: 15 mins
Cook: 30 mins
Yields: 8 Servings

Ingredient


For Crust: - Maida 1 cup, oil 2-3 tbsp. water as needed [preferably lukewarm] salt to taste, For Filling:- onion 1 large[sliced], Potato ¼ cup[ boiled and mashed], Coriander seeds – 1 tbsp, Fennel seeds – 2 tsp, Red chili powder ½ tsp, Turmeric powder -1/4 tsp, Garam Masala – ¼ tsp, Cumin Powder – ¼ tsp, Coriander leaves – tbsp, Oil 1 tbsp, Salt to taste

Procedure

For Kachori – mix Maida, salt oil in a bowl, add water as needed and make soft and pliable dough. Cover and rest the dough for for ½ hour For Filling In pan heat oil add coriander seeds, fennel seeds then add slice onion and sauté them for few minutes, add red chilli pd, garam masala, turmeric pd, cumin pd, salt to taste. Add mashed potatoes, coriander leaves and mix them all together. Cool the mixture well. Note:- don’t sauté the onions too much as it is also going to cook when you fry the kachoris . TO Proceed Divide the dough and the filling into equal parts. Take a rolling pin and roll a ball 2 inch diameter, place the filling in the middle and pull the edges together in the center. Do the same for rest of the dough and the filling. Press the filled kachori dough lightly and roll it. Repeat the same for all the filled balls. Heat oil in a kadhai, fry the kachori in very low flame so that you get crispy crust. after the puff up a little flip and cook the other side fry till golden brown from both sides. And served with green mint chutney & tamrind chutney

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