Aloo Ki Kachori (Fried Potato Flatbread)

2 Cups Oil – For deep frying the kachori

For Kachori/Bread Dough:

• 1.5 Cup Atta (Whole Wheat Flour)
• 3 Tbsp Besan (Chickpea flour) – Optional 
• 3 Tbsp Vegetable Oil 
• 1/2 Cup Cold Water (2 tbsp less)
• 1 Tsp Salt
• 1 Pinch Hing (Asafoetida) – Optional

For Stuffing:

• 2 Boiled Potatoes – Peeled and Grated
• 11/2 Tsp Salt
• 2 Tsp Red Chili Powder – Optional

To Make the Kachori/Bread Dough:

1. In a food processor, add whole wheat flour, gram flour, salt, asafoetida and give it a quick pulse for 5 seconds. (Mix all the dry ingredients together).
2. Now add 3 tbsp oil & water to the dry ingredients and pulse till you form a firm dough. (Add water in the interval to form a firm dough)

How to Make Aloo Kachori:

1. Take a medium-size bowl, add stuffing Ingredients and give it a quick mix. (Pic1)
2. Make equal sized balls. (kachoris are usually thick & small in size).
3. Now take 1 dough ball, flatten it slightly to form a thick disc and fill it with potato stuffing mix (I’m putting 2 Tbsp) Pic2
4. Seal the edges of the stuffed dough disc (Pic3) and roll it again to form a thick & small disc (Make sure to put less pressure as too much pressure will burst the disc) Pic4
5. Heat 2 cups oil in a nonstick wok on high for 7-8 minutes, reduce the heat to medium.
6. Add 1 kachori at a time, let it fry on each side for 1-2 minutes (Till each side are golden in color). Pic5
7. Once the kachoris are fried on both sides (golden brown) take it out of the wok and place it on towel to absorb any extra oil.
8. Serve Hot

Tried Our Recipe – AWESOME!!!

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