Aloo Ki Kachori! Dadi's Favourite!

 The story behind aloo ki kachori at our home dates back to the times when my beloved dadi ji (paternal grandmother) was still on the earth. Whether it's a festival or it's a poornima (full moon at night) or amavasya (no moon at night) of any month, or there are some relatives coming over; aloo ki kachori was a must among all the other foods prepared. The shraddhas, which are the 16 days that fall in the Bhadrapada in lunar calendar that aligns with September of the English calendar; are of a great significant in hindu families like ours. It is the time when we thank our ancestors through various ways and follow ritual to pay homage to the deceased souls by offering food, water, Pinda and Tarpan.  The shraddha bhojan also had the aloo ki kachoris! 

Though we have them now as well but not as frequently as then. We make them at home and whenever we do, we cannot help but remember our dadiji! My youngest sister has been requesting me to make them for around nearly a month but I haven't been able to till date. Probably today is the day! Or, it might postponed till Thursday since tomorrow is Ekadashi and most of us will be fasting ! 

Let's not get disheartened, I keep saying to her. Hum Honge Kaamyaab!


Here's the recipe in case you plan to make it today or on any other day!


Ingredients

For the dough:

  • 2 cups wheat flour - We use wheat flour while a lot of people use all-purpose flour (maida) or a mix of both!
  • 4 tablespoons oil or ghee
  • 1/2 teaspoon carom seeds (ajwain) - Mom recommends it to avoid acidity and to enhance taste!
  • 1/2 teaspoon salt or as per taste
  • Water (as needed for kneading) - Use lukewarm water for a soft dough.

For the filling:

  • 3 medium-sized potatoes, boiled and mashed
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger paste or the grated ginger
  • 1-2 green chilies, finely chopped (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon amchur (dry mango powder) or lemon juice - My vote goes to amchur powder!
  • Salt to taste
  • Fresh coriander leaves, chopped (optional)
  • Asafetida or Heeng is optional!

Instructions

1. Prepare the Dough:

  • In a mixing bowl, combine the flour, carom seeds, and salt.
  • Add the oil or ghee and mix well until the mixture resembles coarse crumbs.
  • Gradually add water and knead to form a soft, smooth dough. Cover it with a damp cloth and let it rest for about 30 minutes.

2. Prepare the Filling:

  • Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
  • Add ginger paste and chopped green chilies; sauté for a minute.
  • Add turmeric powder, coriander powder, garam masala on low flame or a turned off flame so that the masala doesn't burn! Now, add the boiled and mashed potatoes along with  amchur, and salt. Mix well and cook for a few minutes , preferably on low flame
  • Add chopped coriander leaves if using, and remove from heat. Let the filling cool.

3. Assemble the Kachoris:

  • Divide the dough into equal-sized balls (about the size of a lemon). You can have bigger sized balls in case you want to make kachoris of the size of a roti!
  • Take one ball and flatten it slightly. Roll it out into a small circle (about 3-4 inches in diameter).
  • Place a tablespoon of the potato filling in the center. Bring the edges of the dough together to encase the filling and pinch to seal.
  • Gently flatten the stuffed ball and roll it out carefully into a thick disc (about 5-6 inches in diameter). You can use dry flour to support rolling.Be cautious not to press too hard to avoid breaking the filling.

4. Fry the Kachoris:

  • Heat oil in a deep pan or kadhai over medium heat.
  • Once the oil is hot, gently slide in the kachoris, a few at a time. Fry until they puff up and turn golden brown on both sides.
  • Remove the kachoris and drain on paper towels to remove excess oil.

Serving

Serve hot with green chutney, tamarind chutney, or yogurt on the side. You can have chilled kheer with hot kachoris as well! Enjoy your crispy Aloo Ki Kachori as a snack or appetizer or a complete meal since no one wants to be there in the kitchen within an hour after all the hard work!

Feel free to customize the spices in the filling according to your taste. Enjoy cooking!


Share your ways and experiences of meals so that we can relish them too!

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