Nashik Wali Aloo-Pyaz Ki Kachori

July 10, 2018

•

Pv Iyer

1,427

Reads

Breakfast, Snacks

Prep Time

0h

35m

Cook Time

0h

10m

Cuisine

Indian

Yield / Serves

4 Servings

Category

Veg

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 anf soft and spicy on the inside.
They can be served with any homemade chutney or ketchup or fried and salted green chillies.

Filling; 4-5 meduim size potatoes

1 onion

1 tablespoon coriander leaves

1/2 teaspoon garam masala

1 teaspoon Salt

1/4 teaspoon turmeric

1/2 teaspoon black pepper powder

1 1/2 teaspoon red chilli powder

1/2 teaspoon cumin seeds/ jeera

1/2 teaspoon fennel seeds/saunf

1/2 teaspoon jeera powder

2 teaspoon oil

Kachori dough; 2 cups maida

3 tablespoons ghee or oil

1 teaspoon Salt

Oil got frying

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, pleate 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.