Kachori Aloo

Kachori Aloo is a deliciously spiced potato filling encased in a crisp, flaky pastry, making it a perfect breakfast option. Served hot with tangy chutneys, this dish is a delightful way to start your day.

Ingredients

• All-purpose flour - 1 cup
• Semolina - 2 tablespoons
• Oil - 2 tablespoons (plus more for frying)
• Water - as needed
• Potatoes - 2 medium, boiled and mashed
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Cayenne pepper - 1/2 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - 1 teaspoon (adjust to taste)
• Fresh coriander leaves - 2 tablespoons, chopped
• Lemon juice - 1 teaspoon

Steps

1. In a mixing bowl, combine all-purpose flour, semolina, and 2 tablespoons of oil. Mix well.
2. Gradually add water and knead to form a smooth dough. Cover with a damp cloth and let it rest for 20 minutes.
3. In another bowl, mix the boiled and mashed potatoes with cumin seeds, coriander powder, cayenne pepper, garam masala, salt, chopped coriander leaves, and lemon juice. Combine well to make the filling.
4. Divide the dough into equal portions and roll each portion into a ball.
5. Flatten each ball into a small disc, then place a spoonful of the potato filling in the center.
6. Carefully fold the edges of the disc over the filling to seal it, and gently flatten it again to form a kachori.
7. Heat oil in a deep frying pan over medium heat. Once hot, carefully add the kachoris in batches, frying until golden brown and crispy on both sides.
8. Remove the kachoris with a slotted spoon and drain on paper towels.
9. Serve hot with chutneys or yogurt.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 55 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Provides a good source of carbohydrates for energy.
• Contains fiber from potatoes, aiding in digestion.

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