Su's Recipes: Aloo Kachori

Aloo Kachori, an Indian street food snack, which is included in the chaat section makes a wonderful and tasty appetizer with hot coffee/tea. One can relish Aloo Kachori, any time of the day and best tasted in the combo of chutneys/dips, the tamarind and dates chutney, and the coriander chutney. These Kachoris can be tasted with Yogurt/curd, called famously as Dahi Kachori. The Kachoris are also paired with potato curry. Any kachoris to give it a healthy way, sprouts and beans can be added along with curd, and two chutneys. People from different parts of India, relish these Kachoris in different ways giving it a unique appeal to the particular place.

Previously, I had blogged the Khasta Moong Dal Kachori, Mini and Potli Samosa, and Aloo Samosa in the chaats category. Here presenting a slight variation to the Aloo Samosa, where the ingredients for filling are the same, but makes it taste different. In Aloo Kachori, Potato stuffing is mashed well; whereas in Aloo Samosa it is not, and the tiny potato cubes are coated with all spices giving a different taste altogether.

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

Aloo Kachoris before frying in the oil

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).

7. Now, Just add the tamarind and Dates chutney on top of these fluffy kachoris, and its go - gone -gone. :)

Relish the Aloo Kachoris at its best!

Note:

1. The dough filled with potato stuffing can be flatten with a rolling pin too. However, when I tried this way, the Kachoris soaked-up lot of oil in it; while frying and could not attain the right texture.

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