Aloo Kachori

Published under: KachoriPotato

Flour (maida) – 2 cups, leveled
Salt – 1 tsp
Clarified Butter – 4 tbsp
Plain Yogurt – 2 tbsp
Water – 1/2 cup, chilled
Green Chillies – 2 to 3, finely chopped, deseeded
Ginger – 1 1/2 tsp, finely chopped
Potatoes – 1 1/2 cups, boiled, mashed
Coriander Powder – 1 1/2 tsp
Cumin – 1 tsp, ground
Fennel – 1/2 tsp, ground
Garam Masala – 1 tsp
Turmeric Powder – a pinch
Lemon Juice – 1 tbsp
Salt – 1 tsp
Green Coriander – 2 tbsp, finely chopped
Oil for frying

1. Blend flour and salt in a mixing bowl.
2. Add clarified butter, rub it in with fingertips until the mixture resembles coarse breadcrumbs.
3. Add yogurt, 6 tbsp chilled water and knead to make a smooth and pliable dough.
4. Cover with plastic wrap and set aside for half an hour.
5. For the filling, combine the remaining ingredients in a mixing and knead with hands until well blended.
6. Divide into 18 portions and keep aside.
7. Divide the dough into 18 portions.
8. Shape each portion into a patty.
9. Cover with a damp towel or plastic wrap and set aside.
10. Flatten each patty into 6 cm round.
11. Place one portion of filling in the centre of the dough, then bring the sides of the dough over the filling to enclose completely.
12. Pinch the seams together until thoroughly sealed.
13. Cover with a plastic wrap or a moist. Keep aside.
14. Shape and stuff the remaining patties.
15. Heat oil in a kadai till it starts smoking.
16. Slip in a few patties (seam-side down) at a time.
17. Fry until pale golden hollow when tapped.
18. The crust should be delicately blistered and crisp.
19. Drain excess oil.
20. Serve hot with tomato ketchup.

Shaswathi Balaji
Shaswathi Balaji

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