Fried Potato Puffs (Aloo Kachori)
A delicious and filling snack that's crisp on the outside with a soft bite inside. This recipe is by Renuka Gandhi, my friend’s mother, and the key to its success is her homemade garam masala. Measurements are for 20 kachoris.
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| Serves | 4 | Published | Thursday, 05 September 2013 |
| Recipe type | Vegetarian | Author | Manisha Sharma |
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Ingredients
For 4 people (
)
For Potato Filling
- 1 1/2 teaspoon(s) salt
- 1 cup(s) fresh coriander, finely chopped
- 5 potatoes, boiled (medium-sized)
- dry mango powder (aamchur)
- 4 green chillies, finely chopped
- 1 1/2 teaspoon(s) salt
- 1 tablespoon(s) ginger, finely chopped
- 1 pinch(es) asafoetida
- 2 teaspoon(s) coriander seeds
- 1 teaspoon(s) cumin seeds
- 1 dry red chilly
- 1 clove
- cinnamon
- 1 green cardamom
For Potato Shells
- 3 cup(s) all purpose flour
- 1/2 cup(s) oil
- water, lukewarm (for the dough
- oil for frying
Fried Potato Puffs (Aloo Kachori) Directions
- For the Potato Masala: Grind the garam masala and keep aside.
- Roughly mash the boiled potatoes with your hands. To this, add all the ingredients, 2 teaspoons of garam masala and mix well. Taste and adjust the seasoning.
- Now divide this mixture into 20 small balls of equal size and keep aside.
- For the Potato Shells: Add salt and oil to all-purpose flour and mix well. Add water little by little to get a very wet, sticky and soft dough - far softer than the dough for bread or chapattis. Grease the kitchen counter and beat the dough over it. Now knead the dough on the counter, stretching and pulling it for 3-5 mins. If you have a food processor, knead the dough in it for 5 mins.
- Heat oil in a wide pan or kadai. Very hot oil will prevent the kachoris from getting cooked properly and evenly.
- To make the kachoris, grease your palms and flatten a small amount of dough on one palm for the covering. Flatten the masala a little and put it in on the covering. Now wrap the covering all around the masala mixture. Place these kachoris on a greased plate and fry once the oil is hot.
- Put the kachoris in the hot oil and cook on a medium heat till golden brown on both sides.
- Serve hot or at room temperature with mint and coriander chutney.
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