Friday, February 25, 2011

Aloo Kachori/ Potato stuffed pastry

Aloo or potato has been the first love for all the foodies in India. Aloo kachori with a spicy tangy aloo curry made in Iron skillet is a popular breakfast in U.P. 

For covering:
1 cup      Maida or All Purpose flour                                         
1/4 cup   Semolina (suji/rawa)                                                       
2 tablespoons Refined Oil                                                          
1/4 teaspoon salt                                                            

For filling:
5-6  Crushed but not mashed boiled medium sized potatoes                                        
1/2 teaspoon  Cumin seeds                                                  
 1/2 teaspoon  Garam masala                                                
1 teaspoon coarsely grounded fennel seeds/saunf                 
1 teaspoon  coarsely grounded coriander powder         
1 teaspoon  red chili powder                                                
1/2 teaspoon dry Mango powder                                
pinch of Asafoetida/ hing                                                 
salt  to taste                                                            

Seive maida and suji in a bowl and add oil for moin( to make it crispy). Now knead well with luke warm water and keep the soft dough aside for 1/2 an hour.
Heat oil in a pan and add the cumin seeds and asafoetida till it splutter then add all the ingredients of filling. Saute it for some few seconds and add potatoes to it.
Divide the dough in equal parts in shape of balls.Fill each ball with the filling (pitthi) and close it to make a potli .Then gently press and expand the kachori with the help of palms instead of rolling it out using rolling pin  avoiding it to open or to crack otherwise it can spoil the oil and even kachori while frying.
Repeat the same with remaining dough and filling. 
Heat sufficient oil in a kadai and deep fry the kachoris on high heat for first few seconds and then flip it upside down and let it  fry on low heat for 3-4 mins till golden brown and crisp . 
 Drain onto an absorbent paper napkin.
Serve hot with tamarind or green chili chutney. 

-You can use Wheat flour too instead of maida as healthier option.
- Keep an eye on kachories while deep frying them on high heat it tends to get overcooked on cover but remains uncooked inside.So it is very important to switch the heat to low or medium for further cooking.Whenever you slide in the kachori in oil, try to do it gently and on high heat so that it can float on the surface after few seconds and then flip it over and switch heat to low.
-You can fry number of kachori in one go depending on the size of your pan.There should be enough space for each kachori to float.
-Cover the dough with clean damp cloth to avoid getting it dry while making kachori.

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