Aah... Kachorii...every Indori's favourite snack. A Kachori is a deep fried savoury-spicy snack originated in India. This popular street food is so popular its found in every corner of the city. Us Indori's love our Kachori- samosas as much as we love our Poha-Jalebi.
Sunday breakfast or sudden arrival of guests..Kachoris have been an indispensable part of our life. This savoury snack is loved by everyone alike and comes with a variety of fillings - Aloo, pyaaz, moong dal, matar ,bhutta depending on the season. Easily available this street food has a special place in our hearts when made at home. Sharing a recipe of Aloo Kachori which we relish.
Aloo Kachoris are a perfect snack to welcome the monsoon. Serve them with Green chutney-Sweet Imli Chutney and a warm Chai...That's heaven on plate.
For Kachori Masala-
In a pan dry roast 2 tbsp Coriander seeds, 2 Bay leaves, 1 star anise, 1 tbsp jeera and 2 -3 dried red chillies. Once the masala sizzles take it off the flame and cool. Coarsely blend the mix in a jar.
5 Potatoes - Boiled and Mashed
1/2 Cup - Onions chopped
2 Green chillies chopped
2 tbsp - Coriander leaves Chopped
1 tsp- Red chilli powder
1/2 tsp Corriander powder
1/2 tsp Fenugreek Powder (kasuri methi)
1/2 tsp Garam Masala
Salt to taste
3 tbsp Oil
In a pan heat the oil and add chopped green chillies and onions and saute well till onions turn translucent. Add in the red chilli powder, corriander powder, kasuri methi, the special kachori masala we prepared earlier and saute for 30 seconds.
Going ahead add the mashed potatoes and garam masala and season with salt.
Add in the chopped coriander leaves and mix well and let it cool.
Once cooled scoop out around 11/2 tbsp of mix and make balls and keep aside.
1 1/4 Cup Maida(Refined flour)
1/4 Cup Refined Oil
1/4 Cup Water
Salt to taste
In a bowl add Maida, salt and refined oil and mix it well. Gradually add water and knead to a soft dough (would require kneading for approx. 5-7 minutes). Let the dough rest for 10-15 minutes. Portion out the dough into 8 equal parts and roll them into balls.
Take a portion of dough ball and roll it around 3-4 inches round with the help of a rolling pin. Now lift this rolled dough and place it oon your palm and put the potato filling inside.
Gradually take the sides of the dough and cover the potato ball from all sides. Ensure that the filling is not falling out and there are no visible cracks.
By now you must have a round ball shaped dough filled with potato. Slowly flatten the ball by pressing it between the palms.
Make sure that it is flattened uniformly from all sides and is around 1/2 an inch thick.
Prepare all the kachoris following the same pattern.
In a deep pan add refined oil and let it heat on low flame. Once the oil is hot fry the Kachoris on medium to low flame until golden brown from both sides.
Serve hot with Green Chutney and Imli Chutney.
Pro-Tip : Portion out and roll the dough balls and filling balls before you begin making the kachoris. It saves time and makes uniform kachoris which results in same frying time for a batch.
Kachoris dominate most of our city's snack menu, easy availability and warmth on rainy days make them a popular street food. Yet these home cooked ones have a sweet spot for us. The making of these kachoris at home gives me and my mother some much needed bonding time. I reckon you try and make these delish treats at home and see the difference.
Make these yummm and flavourful kachoris and savour them hot with a bowl of chilled curd or chutney of your choice. The crunch of the crust and soft filling inside...balance of the spices gives our humble street snack a new dimension.