Nashik Wali Aloo-Pyaz Ki Kachori

Ingredients
Filling
Instructions
- Keep potatoes for boiling. When cooked peel and mash them.
- While potatoes are boiling, in a large bowl add flour and salt and mix.
- Add the 3 tablespoons of ghee and mix it thoroughly in the flour.
- Now knead a soft dough using water. Cover with a damp cloth and Keep aside for 10-15 minutes.
- Heat 2 teaspoons Oil in a pan add cumin and fennel seeds. After they splutter add chopped onions and cook until golden brown.
- Add mashed potatoes and all the masalas and cook for 2-3 minutes. Switch off the flame when they look ready.
- Mix chopped coriander leaves and keep the mixture aside to cool completely.
- After mixture has cooled we can start making kachoris.
- Divide the dough by pinching a little bigger than lemon size and prepare equal size balls. Keep covered with the same cloth.
- Grease hands with drops of oil, take one ball of dough, flatten it by pressing between fingers like a disc.
- Put 2 teaspoons full of filling, pleat the dough by collecting with finger tips and sealing tightly.
- Press slightly and flatten the kachoris and keep aside to fry 2-3 at a time.
- Heat oil for frying in a pan at medium to low flame. Test if oil is ready for frying by dropping a small piece of dough into the oil. It's ready if the oil start to bubble around the piece of dough.
- Carefully slide in the kachoris into the hot oil and let it cook on low flame. Until golden brown on both sides.
- Serve with slit and fried green chillies and sauces or chutney of your choice.
Notes
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