Recipe- Aloo Pyaz Kachori For Rainy Evenings
By: Pinki Thu, 30 Apr 2020 5:17:34
Aloo Pyaz Kachori or Onion Potato Dumplings are popular Indian snack with crispy and flaky texture on the outside and spicy, delightful and flavorful filling on the inside. I bet you just can’t stop after eating one!There are different types of kachoris like raj kachori, khasta kachori, matar kachori, dal kachori but for us nothing can beat combination of onion and potato with aromatic spices. The dough and frying technique remains the same for all the kachoris. Only the filling is what changes.
2 cups All purpose flour or Maida
4 tbsp Oil or Ghee
1 tsp Salt
2 tbsp Oil
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Saunf or Fennel Seeds
1 Garlic, finely chopped
1 Onion, finely chopped
1 Green chile, finely chopped
4 tbsp Chickpea flour or Besan
1/2 Onion, thinly sliced
1 tsp Red chile powder
1 tsp Chaat Masala or Lime juice
2 Potatoes, boiled and mashed
Asafoetida or Hing, a pinch
1 tsp Sugar
Salt, to taste
Oil, for frying
1/3 cup Brown sugar or Jaggery
1/2 tbsp Tamarind or lemon sized ball, adjust to taste
1 Long Banana, mashed
1/2 tsp Coriander seeds, crushed or powdered
1/4 tsp Cumin seeds, crushed or powdered
1/4 tsp Saunf or Fennel seeds, powdered or crushed
Salt or Black salt, to taste
1/4 tsp Chaat Masala
6 Garlic cloves
10 to 12 Dry Red chile
Salt, to taste
* In a bowl, add flour, salt, oil and mix it together. Now add water little by little and knead it form a soft dough. Cover this and keep it aside for 30 minutes.
* Using mortar and pestle crush coriander seeds, cumin seeds, saunf to a coarse powder.
* Add 2 tbsp oil in a pan. Add crushed powder from above and saute on medium flame until aromatic.
* Add garlic, finely chopped onions, green chile and saute till onion becomes brown in color.
* Add chickpea flour and saute till you get nice aroma. Switch off the flame.
* To this mixture add thinly sliced onions, red chile powder, chat masala, boiled potatoes, hing, sugar, salt to taste and mix well. Let this cool down for sometime.
* Heat oil in a pan on medium heat for frying. Wait until it gets nice and hot.
* Pinch lemon sized ball from the prepared dough and flatten it in your palms.
* To this add around 1 tbsp of prepared filling at the center. Get the edges together and seal by pressing it.
* Next, gently press the edges using your fingers or rolling pin and roll to form a kachori about 4 inch diameter.
* Depending on the size of the pan add the rolled kachoris and fry on high flame 20 seconds on each side.
* Transfer it to paper towel, and let it cool for few minutes.
* Transfer the fried kachoris back into the oil and fry them a second time on medium-low to low flame until they are crisp and golden brown (this may take about 15 mins, keep flipping every 5 mins)
* Kachoris are now ready. Serve with chilies, onions some hot chutney and sweet chutney.
* Bring 1 1/2 cup of water to boil. To this add brown sugar or jaggery, tamarind, mashed banana, salt, crushed coriander, saunf and jeera.
* Simmer this for 10 to 15 minutes or till you get the desired thickness.
* Let it cool down completely. Refrigerate and use as and when needed.
* Soak red chiles in hot water for 15 to 30 minutes.
* Grind garlic cloves, soaked red chile with pinch of salt and about 1/3 cup of water to smooth paste.
* Transfer it to a bowl. Refrigerate and serve as and when needed.