aaloo pyaj kachori

Aloo Pyaz Kachori are popular Indian snack with crispy and flaky texture on the outside and spicy, delightful and flavorful filling on the inside. The Kachoris are so tasty that they can be served alone. But since I am planning to make many other items I decided to make and serve it with sweet banana chutney and spicy chutney.

Prep Time- 30 mins
Cook Time- 30 mins
Total Time- 1 hr 30 mins

Ingredients Of Aaloo Pyaj Kachori

For The Dough
  • 2 cups All purpose flour or Maida
  • 4 tbsp Oil or Ghee
  • 1 tsp Salt
For The Filling
  • 2 tbsp Oil
  • 1 tbsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Saunf
  • 1 Garlic, finely chopped
  • 1 Onion, finely chopped
  • 1 Green chile, finely chopped
  • 4 tbsp Besan
  • 1/2 Onion, thinly sliced
  • 1 tsp Red chille powder
  • 1 tsp Chaat Masala 
  • 2 Potatoes, boiled and mashed
  • Asafoetida or Hing
  • 1 tsp Sugar
  • Salt, to taste
  • Oil, for frying

Instructions of Aaloo Pyaj Kachori

  1. In a bowl, add the flour, salt, oil and mix. Now add water little by little and knead it into a soft dough. Cover it and leave it aside for 30 minutes.
  2. Using mortar and pestle crush the coriander seeds, cumin seeds, saunf into a coarse powder. Add 2 tablespoons of oil to a saucepan.
  3. Add the crushed powder from above and sauté over medium heat until it is aromatic. Add the garlic, finely chopped onions, green pepper and sauté until the onion turns brown.
  4. Add the besan and sauté until you obtain a pleasant aroma. Turn off the flame.
  5. To this mixture, add chopped onions, red chili powder, masala cat, boiled potatoes, hinge, sugar, salt to taste and mix well. Let it cool for a while.
  6. Heat the oil in a pan over medium heat for frying. Wait until the weather is nice and warm.
  7. Pinch a lemon-sized ball into the prepared dough and flatten it in your palms. To this, add about 1 tablespoon of prepared filling in the center.
  8. Gather the edges and seal by pressing on them. Then, gently press the edges with your fingers or a rolling pin and roll to form a kachori about 4 inches in diameter.
  9. (Double Fry) Depending on the size of the pan, add the rolled kachori and fry on high heat for 20 seconds on each side.
  10. Transfer it to a paper towel and let it cool for a few minutes.
  11. Transfer the fried kachori to the oil and sauté a second time over medium-low heat over low heat until crisp and golden. The Kachoris are now ready.
  12. Serve with peppers, onions, hot chutney and sweet chutney.

 

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