No Intazar No Mehnat No Kharcha | Aloo Kachori Recipe | Ramadan

                                     assalamualaikum Warahmatullahi Wabarakatahu

Welcome to my Kitchen, I am Chef Tooba.

And today I am here with a very delicious recipe for...

                          Aloo Kachori  

 recipe for Aloo Kachori, a popular Indian snack:

Ingredients:

• For the dough:

  • 2 cups all-purpose flour
  • 1/4 cup semolina (sooji)
  • 1/4 cup oil
  • Salt to taste
  • Water as needed

• For the filling:

  • 2 medium-sized potatoes, boiled and mashed
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/2 teaspoon fennel seeds (saunf)
  • 1/2 teaspoon coriander powder (dhania powder)
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chili powder (or to taste)
  • Salt to taste
  • Oil for frying

Instructions:

1. In a mixing bowl, add flour, semolina, oil, and salt. Mix well.

2. Gradually add water as needed to form a smooth and firm dough. Cover the dough and let it rest for 20 minutes.

3. Meanwhile, prepare the filling. Heat oil in a pan and add cumin and fennel seeds.

4. Once the seeds start to crackle, add mashed potatoes, coriander powder, garam masala powder, red chili powder, and salt. Mix well and cook for 2 minutes.

5. let the filling cool down.

6. Divide the dough into small balls and roll them out into small circles. Place 1-2 tablespoons of the filling in the center of the circle.

7. Carefully gather the edges of the circle to form a ball and seal it well. Flatten the ball with your hands or a rolling pin to form a disc.

8. Heat oil in a frying pan on medium heat. Once the oil is hot, carefully add the kachoris to the pan.

9. Fry the kachoris until they turn golden brown on both sides, flipping them occasionally.

10. Remove the kachoris from the pan using a slotted spoon and drain the excess oil on a paper towel.

11. Serve hot with chutney or tamarind sauce.

Enjoy your delicious Aloo Kachoris!