INGREDIENTS – FOR DOUGH:
3 Cups All Purpose Flour (Maida)
Salt to Taste
1 Tsp Carom Seeds (Ajwain)
1/4th Cup Refined Oil
1 Cup Water
INGREDIENTS – FOR STUFFING:
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Asafoetida (Hing)
1 Tbsp Coriander Seeds (Akkha Dhania)
1-2 Green Chillis
3 Boiled, Peeled & Mashed Potatoes
2 Tbsp Gram Flour (Besan)
2 Tsp Turmeric Powder (Haldi)
2 Tsp Chilli Powder
2 Tsp Garam Masala
2 Tsp Aamchur Powder
Salt to Taste
7-8 Finely Chopped Onions
1/2 Cup Finely Chopped Coriander Leaves
Oil for Deep Frying Kachoris
- First, we will prepare the dough for the Kachori.
- Take a wide bowl and add the Maida & Salt.
- Then take the Carom Seeds in-between your palms and rub them well before adding to the flour. This helps in releasing the flavour into the dough.
- Add Oil and combine everything well. Use refined oil. Start mixing and pressing the dough until you see the dough sticking with each other. This process is very important to get crispy Kachoris. You can refer to the images I’ve posted below.
- Start adding water little at at a time, kneading continuously, until a semi-soft dough is formed. I used approximately 1 cup of water. Use only how much is required. If you feel the dough is getting too sticky, try to form a dough and then start hitting the dough into the bowl for 5 minutes. This will help the dough come together.
- Cover the dough with a damp cloth and keep aside for 30 mins.
- In the meanwhile, let’s prepare the masala.
- Take a pan and heat Oil.
- Splutter Mustard Seeds.
- Lower the flame & add Hing in powdered form.
- Now, add Coriander Seeds just like you added Ajwain, after crushing them in-between your palms.
- Fry for about a minute and then add the chopped Green Chillis. You can skip or adjust the quantity as per taste.
- Now add the mashed boiled Potatoes and give this a good mix.
- Also add Besan to this, mix well and cook for another 2 minutes.
- Add in the spice powders – Turmeric Powder, Red Chilli Powder, Garam Masala, Amchur Powder & Salt. I added Kashmiri Red Chilli Powder since it gives a good colour without being too spicy. Adjust the quantity of the spice as per your taste.
- Now mix everything well and keep mashing any big pieces of Potatoes till they look smooth. Cook for 2-3 minutes.
- Now add the finely chopped Onions and start folding the Potato masala with this. The Onions will slowly start to cook and reduce in size.
- Once the masala looks blended and the onions also look translucent, add Coriander leaves, mix well and switch off flame. Check pictures below to know how the masala should look like. Do a taste test and add salt/masala if required. Let this mixture cool down completely.
- Now check the dough and knead it once again for a minute and divide into equal parts, each portion sized like a golf ball. Cover with the damp cloth and keep them aside.
- Once the masala has cooled down, divide them into lemon sized balls. Since I could make around 15 balls from the dough, I made 15 balls of the masala and stored the extra in the fridge. I made naan with this the next day for breakfast. Recipe link at the end of the post.
- To know how to roll a perfect Kachori, check the video towards the end of this post. Now take one dough ball in your palm, press and flatten it a little to make space for the masala ball.
- Now place the masala ball in the center and cover the ball completely with the dough. Pinch off extra dough. Roll between your palms to make smooth crease-less ball. Now flatten it using your palm a fingers like a thick disc. In the similar way, roll out the rest. Be careful and make sure the masala doesn’t come out, else when you fry it will all start coming out from the dough. If it does happen, keep them aside. Will share a fix in the following steps.
- Now take the widest and deepest pan you have and fill it with oil for deep frying.
- Heat the oil on a medium flame and add 1 or 2 Kachoris at a time and keep flipping the Kachoris and fry for around 5-10 seconds and take it out on a paper towel. Don’t brown them. This is a very important step that will give your Kachoris the Halwai texture. Do this with all the Kachoris, including the ones that had a broken exterior and keep them separate. Check images below for guidance.
- Now lower the flame and add all the kachoris, depending on how big your pan is and how well you can handle the flipping. We need a very low temperature here to slowly fry them all and therefore recommend adding all the kachoris together. Or you can add 5 at a time if you have a small pan. I used a Wok for this.
- Keep flipping the Kachoris for even frying.
- After 5-10 minutes, you will see the kachoris puff and brown. Once they turn a medium brown and look swollen up, take them out on a paper towel and let them cool.
- If you have the Kachoris that have the masala peeping out, fry them together in a similar fashion separately. To protect the masala from coming out, press the open areas against the pan until the kachoris are well fried.
- You can serve this Kachori with yogurt, chutney or eat it just like that.
- Click here for the Stuffed Masala Naan recipe with the leftover filling.