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Saturday, December 5, 2015

Aloo Katchori

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 

For Filling:
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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