Onion-Potato kachori

 Ingredients
For the Stuffing:

1 Tbsp mustard / any veg.oil

1/2 Tsp cumin seeds

1/2 Tsp kalonji (nigella seeds)

asafoetida (hing) little

1 Tsp garlic paste

1 Tsp ginger paste

1 Tsp chopped green chilies finely chopped or to taste

1 medium onion finely chopped 

 1/4 Tsp turmeric pdr

1/2 Tsp cumin pdr

1/2 Tsp coriander pdr

1/2 Tsp Kashmiri chili pdr

4 boiled potatoes, mashed

Salt to taste

1 Tsp black salt

1 Tsp chaat masala

Chopped green coriander leaves 1 tbsp

Lemon juice to taste

Method: 

Heat mustard oil in a pan till it starts to smoke slightly, then reduce flame.

Add cumin seeds, kalonji, and hing. Let them splutter.

Add garlic paste, ginger paste, and green chili. Sauté for 30 seconds.

Add chopped onion and sauté until golden brown.

Mix in turmeric, cumin powder, coriander powder, and Kashmiri chili powder.

Add the mashed potatoes, salt, black salt, chaat masala, and chopped coriander.

Mix everything well. Cook for 2-3 mins.

Turn off the flame, add lemon juice, mix well and let the stuffing cool.

For the Dough :
Ingredients: 

2 cups poha (flattened rice)

2 Tbsp gram flour (besan)

1/2 Tsp salt

Preparations 

Rinse and soak poha in just enough water for about 5 minutes or until 

soft. The water will be absorbed, or else squeeze excess water.

Mash the soaked poha with your hands or in a mixer to make a dough-

like texture.

Add gram flour and salt. Mix and knead to form a smooth dough. Add 

very little water only if needed.

Let it rest for 10 minutes.

Frying Instructions

Take a small portion of the dough and flatten it into a small disc.

Place a spoonful of stuffing in the center.

Carefully seal and shape it into a ball, then gently flatten it into a 

kachori.

Shallow fry in appe pan till brown and crisp

drain, serve hot with mint and sweet chutney 

 

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