How to Make Atta Kachori | Recipe

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How to Make Atta Kachori | Recipe

Ingredients for Stuffed Kachori Atta

  • Wheat flour – 2 cups (250 grams)
  • Potatoes (boiled) – 3 (300 grams)
  • Semolina – ¼ cup
  • Ghee – 3 tbsp
  • Fennel seeds – ½ teaspoon
  • Green Chilli (finely chopped) – 2
  • Green Coriander (finely chopped) – 2 to 3 tablespoons
  • Ginger (grated) – 1 teaspoon
  • Coriander powder – 1 teaspoon
  • Red chili powder – ½ teaspoon
  • Dry mango powder – ¼ teaspoon
  • Turmeric powder – ¼ teaspoon
  • Garam Masala – ¼ teaspoon
  • Salt – 0.75 teaspoon
  • Frying oil

How to make Atta stuffed kachori

for the dough

Take 2 cups of wheat flour in a bowl and add ¼ cup of semolina to it. Add ½ teaspoon of salt, 3 tablespoons of clarified butter and mix well.

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Add a cup of water to it and knead its soft dough. After kneading the dough, cover and let the dough rest for half an hour.

for the stuffing

Take 3 boiled potatoes, peel them and grate them. Preheat a pan, add a tablespoon of oil to it. Add a teaspoon of fennel seeds and roast for a while. Add 2 finely chopped green peppers, a teaspoon of grated ginger.

Add ¼ teaspoon of turmeric powder and grated potatoes. Add ¾ teaspoon of salt, a teaspoon of coriander powder, ½ teaspoon of red pepper powder. Add 1/4 teaspoon of Garam Masala, 1/4 teaspoon of dried mango powder.

Stir and roast the potato with the spices for a while. Add finely chopped green cilantro to it. Stir and roast the spices with the potato for 2 to 3 minutes.

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for the Kachori

The paste will harden after an hour, apply clarified butter to your palms and crush it. Divide it into pieces and preheat the oil in a wok to fry it. Lift a piece of dough and roll it out. Dig it with your thumb and fingers.

Place 1 to 2 teaspoons of the stuffing inside. Seal the stuffing well with the dough, press it down and stick it on. Less than medium heated oil is needed to fry the Kachori. Light the flame and develop a stuffed Kachori using your palms.

Add a Kachori to fry and spread the rest of the Kachoris as well. Do not touch Kachori for 5-6 minutes at first and turn it over once it starts to float well, bounce the oil on it using a ladle.

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Later, stir and fry it over low heat. Stir and fry until Kachori appears golden brown. Put the flame on medium heat and fry the Kachori until they become crisp. Drain the fried Kachori and lower the temperature of the oil before adding another round.

11 to 12 minutes have been acquired to fry a Kachori. Fry the rest of the Kachoris as well. Wheat flour stuffed with Kachori potatoes is ready to serve. Serve it with a green coriander dip or tomato sauce.