PocketCook

From @NishaMadhulika

Jowar Aloo Kachori

30 min · Serves 4

30 mintotal
20 minhands on
13steps
4servings

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Ingredients

For the potato filling

  • Boiled potatoes, mashed
  • Frozen green peas
  • Salt, to taste
  • 1/4 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/4 tsp dry mango powder
  • 1/4 tsp garam masala
  • Green chillies, chopped
  • 1/2 tsp ginger, grated
  • Fresh coriander leaves, chopped
  • To fry
  • Oil for deep frying

For the dough

  • 1/2 cup jowar flour
  • 1/2 cup wheat flour
  • 1/4 tsp carom seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp crushed red pepper
  • 1 tsp salt
  • 1 tsp dry fenugreek leaves
  • 1 tbsp sesame seeds
  • Fresh coriander leaves, chopped
  • 1 tbsp ghee
  • Water, as needed

To assemble and fry

    Method

    For the potato filling

    1. In a bowl, combine the boiled potatoes, green peas, salt, red chilli powder, turmeric powder, coriander powder, dry mango powder, garam masala, green chillies, ginger, and fresh coriander.

    2. Mix all ingredients thoroughly until well combined to form the stuffing mixture.

    For the dough

    1. In a separate large bowl, combine the jowar flour, wheat flour, carom seeds, cumin seeds, crushed red pepper, salt, dry fenugreek leaves, sesame seeds, chopped coriander leaves, and ghee.

    2. Gradually add water and knead to form a smooth, soft dough.

    3. Cover the dough and let it rest.

      Then 10 min of waiting

    To assemble and fry

    1. Knead the rested dough briefly and divide it into small, equal-sized dough balls.

    2. Take a dough ball, flatten it slightly, and roll it into a small circle.

    3. Place a portion of the potato filling in the center of the rolled dough circle.

    4. Bring the edges together to enclose the filling completely, seal well, and gently press to form a flattened kachori shape.

    5. Heat oil in a deep frying pan or kadai over low-medium heat.

    6. Carefully drop the prepared kachoris into the hot oil.

    7. Fry the kachoris, turning occasionally, until they turn golden brown and crispy on both sides, about 8–10 minutes.

    8. Remove from the oil using a slotted spoon and drain on paper towels.

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