Katchori's are a simple yet filling snack. Even though Khasta Katchori's are really famous, My family loves the aloo ones.
These are normally served with sweet and green chutney's but again my hubby and my daughter eats them with ketchup!!
Preparation Time: 10 minutes
Cook Time: 10 minutes + 5-6 minutes to fry each batch.
Serves : 6-7
To make the dough:
All purpose flour/maida : 3 cups
Sooji : 3/4 cup
Water : 250 ml or 1 cup
Baking powder: 1/4 tsp
Ajwain: 1 tsp
Oil : 2 tbsp
Salt to taste
Potatoes: 4 large, boiled and peeled.
Green chilies: 3 chopped finely
Ginger: 2" piece chopped finely
Cumin seeds: 1/2 tsp
Fennel seeds: 1 tsp
Asafoetida/ Hing : 1/2 tsp
Turmeric: 1 tsp
Oil : 3 tbsp
Red chili powder: 1/2 tsp
Coriander powder: 1 tbsp
Amchur/dry mango powder: 1/2 tsp
Take all the ingredients to make the dough and make a soft dough. Cover with a damp cloth and rest it for 30 minutes.
Mash the potatoes roughly.
Heat oil in a pan and add cumin and fennel seeds and fry for 1 minute. Add hing, green chilies and ginger. Sauté for 1 minute. Add potatoes and turmeric, mix well. Add the masalas mix well and cook for 3 minutes. Turn off the stove.
Take the dough and make a lemon size ball, roll into a circle and place 1 tbsp of filling. Close it up by pulling dough to the middle. Press it flat.
Heat oil for deep frying and fry the Katchori's on medium heat.
Serve hot with sweet chutney and hara chutney.
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