Serving = this recipe will make 8 kachories
Ingredients,
For making Kachori dough List 1
- Plain flour 300 gm (maida)
- carom seeds (ajwain) 1/2 tsp
- salt 1/2 tsp
- baking powder 1/2 tsp
- oil for frying
For Aloo tarkari List 2
- potatoes 2
- black onion seeds (kalonji) 1 tsp
- cumin seeds (zeera) 1 tsp
- black mustard seeds (rai dana) 1 tsp
- turmeric powder 1/2 tsp
- kashmiri red chili powder 1/2 tsp
- salt 1/2 tsp or as required
- lemon juice 2-3 tbsp
- green chili 1
- fresh coriander for garnish
For mince filling list 3
- lamb or goat mince 250 gm
- ginger garlic paste 1 tbsp
- onion 1 medium
- oil 2 tbsp
- salt 1/2 tsp
- red chili powder 1/2 tsp
- black pepper powder 1/2 tsp
- lemon juice 3 tbsp
- fresh green chilies 1-2
- fresh coriander 1/4 bunch
Directions,
For making mince filling,
2. Add 1 finely chopped onion in it, stir until changes its colour.
3. Add mince, stir on high heat until all extra juices evaporates.
4. Now add salt, red chili powder, black pepper powder, stir.
5. Add finely chopped green chilies and chopped coriander, and 3 tbsp lemon juice.
6. Stir and with lid cook for 10 minutes on slow heat or until meat is nicely tender. Make sure there is no moisture in mince at end, because we will fill it in kachori and it needs to be nicely dry.
For making Aloo Tarkari
2. Add 2 cubed potatoes, stir.
3. Add salt, turmeric, red chili powder.
4. stir for 10 seconds.
5. add 1 cup water, let it boil and with lid cook until potatoes are tender.
6. mash potatoes with spoon. add lemon juice mix well. turn off the heat.
For making Kachori dough
2. add water and combine well.
3. keep it on plain surface, knead it with hands,
4. knead until you get nice medium soft dough.
6. Roll it.
7. fold the roll.
Now again repeat this process, spread the dough in square, sprinkle 1/4 tsp baking powder on it, roll it, and fold the roll again.
9. Fold it.
10. cover with plastic wrap. Set a side for 10 minutes.
12. Oil flat surface, spread 1 ball on it, keep 1 tbsp mince on it.
13. close it.
14. press it with fingers and make round kachori.
15. Fry in hot oil….oil should be nicely hot.
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