Aloo Kachori

Instructions

1. 1

   In a large mixing bowl, add 200g all-purpose flour and 1/2 tsp salt. Mix well.

2. 2

   Add 1 tbsp vegetable oil to the flour and mix until the mixture resembles breadcrumbs.

3. 3

   Gradually add 100ml water and knead into a soft, smooth dough. Cover and let it rest for 20 minutes.

4. 4

   Meanwhile, peel and mash 200g boiled potatoes in a separate bowl.

5. 5

   Heat 1 tbsp vegetable oil in a pan. Add 1 tsp cumin seeds and let them splutter.

6. 6

   Add the mashed potatoes, 1 tsp coriander powder,

7. 7

   5 tsp chili powder,

8. 8

   5 tsp turmeric powder, and

9. 9

   5 tsp salt. Mix well and cook for 2-3 minutes.

10. 10

    Add 2 tbsp chopped coriander leaves, mix, and let the filling cool.

11. 11

    Divide the dough and potato filling into equal portions (about 8 each).

12. 12

    Roll each dough ball into a small disc, place a portion of the potato filling in the center, and seal the edges to form a ball.

13. 13

    Gently flatten each filled ball into a thick disc (kachori shape) using your palms.

14. 14

    Heat oil for deep frying in a pan over medium heat.

15. 15

    Fry the kachoris in batches until golden brown and crisp on both sides.

16. 16

    Remove and drain on paper towels. Serve hot with chutney or yogurt.