Nashik Wali Aloo-Pyaz Ki Kachori
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Kachoris are yummy, mouth watering snacks filled with tangy spicy masalas. They are made in many varieties of masalas, and some need prior preparations like dal-kachori etc. but today I am sharing with you all a quick kachoris recipe which you can make any time you crave for eating.You can make for picnics and carry them too. 'Nashik wali Aloo-Pyaz ki Kachori' are very famous in Nashik and near by cities in Maharashtra. It's crunchy from outside and soft and spicy on the inside. They can be served with any homemade chutney or ketchup or fried and salted green chilies.
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Ingredients
Filling
- 4-5 potatoes medium size
- 1 onion
- 1 tsp coriander leaves
- 1/2 tsp garam masala
- 1 tsp Salt
- 1/4 tsp turmeric
- 1/2 tsp black pepper powder
- 1 1/2 tsp red chilli powder
- 1/2 tsp cumin seeds jeera
- 1/2 tsp fennel seeds saunf
- 1/2 tsp jeera powder
- 2 tsp oil
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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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Recipe Nutrition
Calories: 526 kcal | Carbohydrates: 89 g | Protein: 11 g | Fat: 14 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 29 mg | Sodium: 1192 mg | Potassium: 1038 mg | Fiber: 7 g | Sugar: 3 g | Vitamin A: 237 IU | Vitamin C: 44 mg | Calcium: 53 mg | Iron: 5 mg
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Pv Iyer
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