Aloo Ki Kachori (Fried Potato Flatbread)

Aloo Ki Kachori (Fried Potato Flatbread)

"Aloo Ki Kachori" is a small size Indian flatbread stuffed with boiled potatoes and deep fried making it an extremely popular food.

It's one of the Indian comfort food, simple, delicate and tasty.

Goes perfect with chilled yogurt-cucumber dip/raita or simple curry.

Traditional Kachori's are made out of all purpose flour but I've used whole wheat just to please my guilt conscious mind ;)

Enjoy!!!

Kachori Process

Serves: 2

Serving Suggestion: Can be served with simple dry or curry vegetable OR with yogurt.

Tools:

1 Rolling Pin

1 Medium nonstick wok

1 Sieved Spatula – For frying Kachori/bread

1 Medium Bowl – For mixing stuffing

1 Plate covered with paper towel – To absorb any extra oil after frying

Food Processor with Dough Blade – For making the Bread/Kachori Dough (Optional, You can use hands to form the dough)

Ingredients:

2Cups Oil – For deep frying

For Kachori/Bread  Dough:

1½ Whole Wheat Flour

3 Tbsp Gram Flour (Besan)– Optional (This gives it a slightly nutty flavor & makes it crusty) 

3 Tbsp Oil – I’m using Canola Oil, you may use any non-flavored oil of choice

½ Cup Water (2tbsp less) - I’m using old water

1½  Tsp Salt

1 Pinch Asafetida (Hing) - Optional

For Stuffing:

2 Boiled Potatoes – Peeled and Grated

1½ Tsp Salt

2 Tsp Red Chili Powder – Optional

Method:

To Make the Kachori/Bread Dough:  

(This dough needs to be very firm in texture for the kachori’s to be crunch.  Since this dough contains salt, it cannot be kept outside for a long time as it will quickly become loose)

1. In a food processor, add whole wheat flour, gram flour, salt, asafetida and give it a quick pulse for 5second. (Mix all the dry Ingredients together)
2. Now add 3tbsp oil & water to the dry Ingredients and pulse till you form a firm dough. (Add water in interval to form a firm dough)

For Making Kachori:

1. Take a medium size bowl, add stuffing Ingredients and give it a quick mix. (Pic1)
2. Make equal sized balls from Kachori dough.(Kachori’s are usually thick & small in size)
3. Now take 1dough ball, flatten it slightly to form a thick disc and fill it with potato stuffing mix (I’m putting 2Tbsp) Pic2
4. Seal the edges of the stuffed dough disc (Pic3) and roll it again to form a thick & small disc (Make sure to put less pressure as too much pressure will burst the disc)Pic4
5. Heat 2cups oil in a nonstick wok on high for 7-8min, reduce the heat to medium.
6. Add 1kachori at a time, let it fry on each side for 1-2min (Till each sides are golden in color).Pic5
7. Once the kachori’s are fried on both sides (golden brown) take it out of the wok and place it on towel to absorb any extra oil.
8. Serve Hot with cold yogurt or vegetables.