Aloo Kachori

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How do you like to have a kachori -with chutney or aloo ki sabzi????


Aloo kachoris was our weekend lunch today accomplished with tangy green chutney and imli chutney  
And serving in stem bowls was mind blowing

Kachori -

For the covering
500 gms maida
1 tsp crushed ajwain
1 tsp salt
2 tsp oil
Water to knead

Knead a soft dough by adding water slowly and keep it for 15-20 minutes to rest

Filling -

Take 2tsp oil in a pan
Add 1 tsp mustard seed
1tsp crushes whole dhaniya seeds
2 tsp besan-stir to roast
1chopped Onion
1/2 tsp Garlic

Stir and cook everything nicely
Let the filling cool down before you fill in the kachoris

How to make -

Pinch a small ball of dough
Roll a bit by pressing in the palms only
Fill with little of the prepared mix
Seal the edges and carefully press again in palms
There shouldn't be any crack or opening, otherwise the filling will ooze out while frying.
Don’t roll it just press in-between the palms.

Keep the oil in a wok to heat up. oil should be very hot. Put kachoris one by one in the oil and fry for 3-4 seconds only. Take them out.
When all the kachoris are fried once like this again put kachoris in the woken now fry on low flame.
At second frying you can put many kachoris at a time according to the size of your wok, but keep the flame low
Keep stirring them up and down
Take them out of the oil once they are nice brown in colour
Enjoy with aloo ki sabzi or any chutney of your choice



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