Crispy Kachori W/ Alloo Channa Tarkari

Added by Ozmaa Akhtar 


Crispy Kachori W/ Alloo Channa Tarkari

Dough Ingredients:

500 grams Plain Flour / Maida flour
Salt to taste
50 grams oil
200 grams water

Directions:
Knead with water to make soft dough, Cover the dough with damp cloth and leave for at least 30 minutes.
Divide the dough into 11 small portions, using wet hands, and smear each portion with a little oil, and put aside.

Stuffing’s / Filling
3-4 tblsps Oil
½ Kg or 500 grams Mincemeat
1 Small Onion (Finely chopped)
1 cup boiled potatoes (mashed)
salt (to taste)
Red Chili Powder (to taste)
1 tsp Garam Masala Powder
1 tsp Turmeric Powder
2 tsps Ginger – Garlic Paste
2 – 3 Green Chillies (chopped)
¼ th Fresh bunch of Coriander leaves (chopped)

Directions:

In a pot, heat oil on medium heat for 2-3 minutes, add chopped onion and saute with ginger/garlic paste – when light goldenish then add salt, red chilli powder, Garam masala, & Turmeric power – STIR...add Mincemeat – with a bit of water, add green chilli’s. Cook till water in the mincemeat dries – but just keep it a bit soggy though.

When meat is tender then add mashed potatoes to the mincemeat – mix well. Then remove from stove – and add the Fresh Coriander leaves. :Leave it aside to cool.

How to stuff Kachori’s.
You need 50 grams Ghee and 50 grams Maida / Plain flour – mix it to make a paste.

Wet your hands, place a portion of the dough in the palm of your hand and spread a little – make a small roti shape. Spread a teaspoon of the Ghee + Maida Paste mixture on it and dust it with a bit of plain flour.

Do this for all the portions and let it rest for 10 minutes.

Stuff about 1 tablespoon of mincemeat in the dough and fold up the edges to completely cover the filling.


If u still the mincemeat mixture then u can still pull the dough up to cover the filling.

Make all your round kachori’s and brush with oil and let them rest again for 10 minutes.
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Frying the Kachori’s

In a wok, on low heat – with your wet fingers, lightly press kachori on your palm and deep fry till golden.

Note: Serve Kachori’s with Chutney J
ENJOY 

Posted in: Ramadan Special