Aloo Ki Kachori

                                                                       

I made Aloo Ki Kachori recently and sent a picture of it on Whatsapp to my kids who got all nostalgic about it and promptly asked for the recipe.  I don't believe for a moment that they will try it anytime soon but it is a great recipe and I am happy to share it.

I don't make Aloo Ki Kachori all that often these days. The kids have grown up and moved out and we try to eat less of fried stuff. There was a time though, when the kids were growing up, that this was our family's regular Sunday breakfast. I remember how much my kids enjoyed  Aloo Ki Kachori as I served it hot and crispy to them. It was our little joke that every time I would tell them that this was going to be treated as brunch as they had got up so late and delayed breakfast. They would readily agree and tuck in.  A couple of hours later however they would be back to ask, " Mom, what's for lunch?" Of course I had something prepared!!

Aloo Ki Kachori can be prepared in a few easy steps.  The first step is the dough, which is made from wheat flour and is fairly soft and elastic. Some people do make it from refined flour but I have always stuck to whole wheat flour.  The second step is the stuffing which is  made by mixing spices with boiled mashed potatoes. Third and final step is of the Kachori taking shape as a piece of dough with enclosed filling is rolled out and then deep fried till golden.

Very popular across UP, Aloo Ki Kachori  can be eaten as a snack with pickle or chutney or as part of a meal. It is best enjoyed hot but can also be eaten cold, making it a good option for a school lunch box or for a picnic / journey.

Ingredients: 

2 cups atta ( whole wheat flour)
2 tbsp yoghurt
1 tbsp oil
Salt to taste
Water to knead
Oil to deep fry

Filling:
2 boiled potatoes
1/2 tsp red chilly powder
1/2 tsp saunf ( fennel seeds)
1/4 tsp or pinch of hing ( asafoetida)
1/2 tsp garam masala powder (whole spice powder)
1 tsp coriander powder
1 tsp amchur(dried mango powder)
1 tbsp coriander leaves, finely chopped
1 tsp green chilly, finely chopped ( optional)
Salt to taste

Method:   Sieve atta, add yoghurt, oil and salt to it. Mix and then gradually add water and knead well to form a smooth and soft dough. Using greased hands lightly put some oil on top of the prepared dough ( to prevent it from drying out). Cover and keep aside for 10 to 15 minutes.

Grate boiled potatoes and mash nicely so that no lumps remain. Add red chilly powder, saunf, hing, garam masala powder, coriander powder, amchur, salt, green chilly ( optional) and coriander leaves. Mix thoroughly.
                                                                         
                                                                         

Pinch out a small portion of dough and roll out into a small round with the help of a rolling pin. Make sure that the rolled out round is not too thin otherwise it will not be able to contain the  filling  which may break out, either in the rolling out phase itself or while frying.Place a heaped tsp or so of the filling over the rolled out round.

                                                                             

Bring the edges together at the top and press down to seal firmly and enclose the filling.

                                                                         
                                                                       

Carefully roll out again with gentle hands. The kachori is now ready to be deep fried in medium hot oil. Do not overcrowd the pan. Fry one or two kachori at a time, depending on size of pan. Fry evenly on both sides till golden and crisp.  Remove on to an absorbent paper. Serve hot.