KACHORI

Kachori become familiar in South India slowly during my teenage, Still now so many people are not aware of its name and origin. I was very much impressed about this rajasthani dish due its taste and appearance. This may be a very commom recipe for North Indians but its a one among a new item for South indians. Its great to have this kachori with sweet tamarind chutney. I have so many failures in making professional kachories in my house filled with moong dhal mixture.
Once I was served  with mutter aloo/ green peas-potato kachori by my friend. She called it as khasta kachori, it was not as fluffy as the kachori's available in stores but it was very tasty to eat it hot....hot, freshly. It appeared to be very easy to make on seeing my friend doing, I too tried it.... you too try it and enjoy.

Ingredients:

1. Maida - 1 cup
2. Salt - as required
3. Water - as required
4. Oil - for deep frying


For filling :

1. Boiled and smashed potato - 1 cup
2. Cooked green peas - 1/2 cup
3. Red chilli powder - 2 tsp or as required
4. aamchur powder - 1 tsp
5. Garam masala powder - 1 tsp
6. Chopped coriander - 1 tbs
7. Chopped Onions - 2 tbs
8. Ginger Garlic paste - 1 tsp (optional)
9. Salt - as required
10. Jeera - 1 tsp
11. Turmeric powder -  1 tsp


Method:


1. Mix maida, salt and water to a dough form. knead the dough roughly, no need to knead too soft. a rough dough is enough to make this kachori.  After preparing the dough, apply oil on top and cover it until you prepare for the filling.


2. Heat 3 tsp of oil in the pan, add jeera. Once it got popped, add chopped onion. Give a stir, add ginger garlic paste and fry for 1 more minute.


3. Add  red chilli powder, salt, turmeric powder, garam masala powder, aamchur powder and fry for 1 more minute. Add smashed potatoes and green peas, chopped coriander. Mix it well, until it gets blend with the masala.  Allow to cool for room temperature and transfer it to a bowl.


4. Make small balls out of the prepared dough of a lemon size. Take one of the ball, roll it into a thick disc. take 1 spoon full of filling, keep it in the center. Close all the edges of  the disc and close it like modhagam. Again flat it carefully with the rolling pin, without breaking the dough and avoid filling coming out. 


5. In the same way, prepare the kachories out of all the balls. 


6. Heat oil in a pan for deep frying. Don't allow the oil to get overheat.  Fry the prepared kachories in a medium heat slowly. Turn the kachories then and there inside the oil and fry it  both the sides. 

7. Serve hot with sweet chutney or with mint chutney. 

Note :- Its important to note that the disc you are preparing should be thinner outer and thicker in the middle. so that it will carry the kachories.