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Potato Kachori

Chef.Foodie's picture
Ingredients
For covering
  Refined flour 100 Gram
  Soda bicarbonate 1 Pinch
  Sour curds 20 Gram
  Fat 20 Gram
  Salt To Taste
For filling
  Potatoes 160 Gram
  Green peas 80 Gram
  Green chilies 5 Gram
  Ginger piece 1⁄2 Inch (A Small Piece)
  Coriander leaves 1 Teaspoon (Leveled) (A Little)
  Turmeric 3⁄4 Pinch (A Small Pinch)
  Garam masala powder 1 Pinch
  Lime 1⁄4
  Mustard seeds 1⁄2 Pinch (A Few)
  Oil 5 Gram (For Tempering)
  Oil 30 Milliliter (For Frying, With 30 Milliliter Absorption)
For imli chutney
  Tamarind 50 Gram
  Jaggery 1 Teaspoon (Leveled) (A Little)
  Green chilies 2
  Chili powder 1 Pinch
Directions

1. Sieve flour with salt.
2. Rub fat into flour.
3. Beat the curds with a little water and add to flour.
4. Add soda bicarbonate dissolved in a little water.
5. Make a smooth dough and keep aside.
6. Boil potatoes in jackets. Peel and cut into cubes.
7. Boil peas and add to potatoes.
8. Remove seeds from green chillies and chop. Chop ginger and coriander leaves.
9. Add ginger, green chillies and coriander leaves and garam masala to potato and pea mixture. Mix well.
10. Heat oil. Add mustard seeds. As they crackle add turmeric and mix with potatoes.
11. Add lime juice and mix thoroughly.
12. Divide dough into equal portions.
13. Divide potato mixture into same number of portions.
14. Flatten dough between palms; fill centre with prepared stuffing, seal edges on top.
15. Deep fry till golden brown and serve piping hot with tamarind chutney.
16. For chutney, soak tamarind and extract pulp. Mix all ingredients. Boil, strain and use.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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