Aloo Kachori Recipes

Ingredients :

400 g

5 g

60 ml

30 ml

105 ml

2 - 3

7 g

300 g

7 g

5 g

2 g

5 g

a pinch

15 ml

5 g

30 g

flour, levelled

salt

clarified butter (ghee)

yoghurt

water, chilled

green chilies, deseeded finely chopped

ginger, finely chopped

potatoes, boiled and mashed

coriander powder

cumin (jeera), ground

fennel (saunf), ground

garam masala

turmeric (haldi) powder

lemon juice

salt

green coriander or parsley, finely chopped

oil for frying

1. Blend flour and salt in a mixing bowl.
2. Add clarified butter (ghee), rub it in with your fingertips until it is fully incorporated and the mixture resembles coarse bread crumbs.
3. Add yoghurt, ice water (6 tbsp) and knead to make a smooth and pliable dough.
4. Cover with plastic wrap and set aside for 1/2 - 1 hour.
5. For the filling, combine the remaining ingredients in a mixing bowl and knead with your hands until well blended.
6. Divide into 18 portions, keep aside.
7. Divide the dough into 18 even portions.
8. Shape each portion into a patty.
9. Cover with a damp towel or plastic wrap and set aside.
10. Flatten each patty in a 2¹/2 (6.5 cm) round.
11. Place one portion of filling in the center 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 towel.
14. Keep aside.
15. Shape and stuff the remaining pieces.
16. Heat oil in a kadhai (wok) up to 150C/300F.
17. Slip in a few patties (seam side down), at a time.
18. Fry until pale golden in color and until they sound hollow when tapped.
19. The crust should be delicately blistered and crisp.
20. Drain excess oil and serve hot.

Serves 18

Preparation time : 1¹/4 hour

Cooking time : 1 hour

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