Aloo kachori | Aloo khasta kachori

Aloo kachori is a fried kachori recipe with mashed potato (aloo) and spices as filling.Aloo kachori is a popular snack in North India 

Enjoy the aloo kachori as snack with mint chutney or pickle. Crisp homemade pastry shells stuffed with  mint and potato mixture.



In hindi aloo means potato and kachori is the fried & flaky pastry.

The filling can vary from savory to sweet, from potato & peas to lentils and even onions.

I have already posted khasta urad or moong dal kachori recipe and khasta matar kachori

Ingredients

Outer covering
    1 cup all purpose flour/maida 
    1 tbsp oil or ghee 
    ¼ cup warm water
    ¼ tsp baking powder
    Salt as needed

Stuffing:

Boiled and mashed potatoes-2-3
boiled green peas - 1/4 cup optional 
Mint leaves,chopped-1/2 cup
Green chilies,minced-1 tsp
Ginger,chopped- 1 tsp
Dried Pomegrante seed (anardana) powder-1 tsp
Red chili powder-1.5 tsp
Mango powder-1.5 tsp
Coriander powder- 1 tsp
Cumin seeds-1/2 tsp
Crushed coriander seeds-1 tsp
Asafoetida-1/4 tsp
Salt- 1 tsp
Cooking oil-1 tsp

Frying:

    2 to 3 cups oil

Method:

Outer cover

  1.  Sift the maida, salt and baking powder.Now add ghee and form a bread crumb like mixture.Now   add warm water and form a tight dough.

2.cover with a damp cloth and keep aside.

Stuffing:

In a bowl add all the ingredients for stuffing and mix properly.

check the seasoning and add some more of the spice powders or salt, if required.

Make equal size balls from the mixture.



Making  kachoris:

1) Divide dough into equal sized 5-6 balls.



2) Roll out into small  puris 3-4 inch so that they are thinner around the edges and thicker in the centre.


3) Place a portion of stuffing in the centre and bring the edges together to form a ball just like we do for paratha.





4) Flatten kachori slightly using palms .



5) prepare all kachoris like these.keep the kachoris covered with a wet cloth.



 6).Heat sufficient oil in a kadai and deep fry kachoris on low to medium heat  till they become golden, flaky, crisp and golden brown .





7) Serve with tamarind and pudina chutney





TIPS

•The fillings have to be really dry if not when rolling they will ooze out when rolling.

•Adjust the masalas and  according to your taste.

•If you try to press out using a rolling pin, the filling may come out and make holes in the kachori. So it will have to be just pressed out using your palm.

•Fry the kachori's on medium low to get a crisp outer layer.

•You can fry 3 kachori's at a time.

•The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.

•It will not be crisp and flaky if the oil is too hot.

.Its better to make kachoris in batches. Roll out, stuff and deep fry 2 kachoris at a time. 

. keep the dough covered with a moist cloth at all times.