Cooking Time : 1 Hour
Ingredients :
| Onion |
6-7 Chopped |
| Besan |
2 Tbsp |
| Refined Flour |
500 gms |
| Oil |
For frying |
| Salt |
To Taste |
| Green chillies |
2-3 Chopped |
| Potatoes |
2 Boiled and mashed |
| coriander Leaves |
2 Tbsp |
| Red Chilli Powder |
1/2 Tsp |
| Dhania Powder |
1 Tbsp |
| Garam Masala |
1 TSp |
| Amchoor |
1/2 Tsp |
| Kalaunji / onion seeds |
1 Tsp |
| Saunf Powder |
1/2 Tsp |
| Jeera & Ajwain |
1 & 1/2 Tsp each |
Method :
- Finely chop the onions and green chillies. Also boil the potatoes, peel and mash.
- In a pan heat 1 tbsp of oil and add ajwain and jeera to it.
- Let it crackle. Now add green chillies and cook for half a minute.
- Now add onions and cook for 2 minutes.
- Add besan and cook for another 5 minutes.
- Now add all the spices and mix well.
- Cook for 3-4 minutes.
- Add potatoes and mix well.
- Cook till absolutely dry and add fresh coriander leaves.
- keep aside and let it cool.
- In a big bowl take refined flour and add 3/4 cup of oil.
- Mix well with both hands. Add enough lukewarm water (approx. 1 cup) to make a stiff dough.
- Keep aside for 15 minutes.
- Now make small balls from the flour and roll it with the help of a pin or with hands into flat disc which should not be too thin.
- Place 1 - 1 1/2 Tbsp of onion mixture in the centre and close it so as to give the shape of a kachori.
- Repeat the same with remaining material.
- In a karahi heat oil to deep fry the kachoris.
- cook the kachoris on medium heat so that they are well cooked even fron inside.
- Serve hot with aloo ki subzi or imli chutney.
|
Home 