Deep-frying? Not my thing.
Eating deep-fried food? Now, that’s my thing!
A friend fried these for me once and ever since that I have been planning to make these at home.
And finally it’s happened this week. And I can’t believe it either!
This is no way healthy, but yet it keeps the kid happy. So it will be finding its way to the lunch box pretty soon. It is served usually with spicy garlic chutney. Now that is something we cannot serve the kid.
We are better off with ketch up or no side dishes here.
Makes : 4-6 small kachoris
For the dough:
- Whole wheat flour : 1 cup
- Ajwain (omam/carom seeds) : 1/2 tsp
- Oil : 2 tbsp
- Water, as required
- Potatoes, boiled and mashed : 2 medium
- Onion : 1 chopped fine
- Turmeric powder : 1/4 tsp
- Coriander powder : 1/2 tsp
- Chilli powder : 1/2 tsp
- Garam Masala : 1/2 tsp
- Aamchoor (optional) : 1/2 tsp
- Oil : 1-2 tbsp
- Jeera (cumin seeds) : 1/2 tsp
- Oil, to deep fry
- Make the dough first. Mix the flour, oil, ajwain seeds and add enough water to form a non sticky dough. Keep aside to rest.
- Wash, clean and cook the potatoes. I usually pressure cook them for 2-3 whistles. Peel, mash and keep aside.
- Chop the onions finely. Heat oil. Add jeera and once it splutters, add onions. Once its brown, add the mashed potatoes. Mix and then add the spice powders. Add salt and taste test once. Adjust seasoning if required. Take off the heat and let it cool
- Assembling: When its time to prepare the kachoris, heat oil for deep frying. Divide the dough into small gooseberry sized balls.
- Roll out one ball of dough into a 3” circle lightly. If the dough sticks to the rolling-pin, add 1/4 a spoon of oil to the surface and then roll out.
- Place a tablespoon of the filling in the middle. Bring up the sides of the circle around the filling and enclose it completely, pinching the dough on top. Flatten it a bit and roll into a thick small circle of the size of your palm. Use a bit of oil to help with rolling out the dough. Be careful while doing this, as the filling will split out if you use too much of force while rolling them.
- Deep fry in medium to low heat until golden. Serve with chilli garlic chutney.
Chilli – Garlic Chutney
- Grind one bulb garlic (I left the skin on the pods) with 2-3 green chillies and salt. Squeeze a lemon’s juice and serve. It stays for about a week and tastes milder a day after.
- The chutney is extremely spicy and 1/2 a tsp per kachori would be fine. And don’t even think of serving this to the kids!
This post is linked to Blogging Marathon 34. Check out the Blogging Marathon page for other participants’ entries.