When we were in Delhi, we had chance to travel to many places in North India. I came across different types of kachoris during those trips. Every time we stop for breakfast or for snack, one of us will buy this and share it. I never had the confidence to try making it at home. Last week, when I started preparing for making samosas, I got the idea of trying Kachoris. Below is the Recipe, I followed to make this kachori. I am not sure whether this is an authentic recipe. But my girls and family liked it a lot.
- Maida - 1/2 cup
- Wheat Flour - 1/2 cup
- Salt to taste
- Water - as needed to make the dough
- Potato - 2 medium sized
- Frozen Peas - 1/4 cup
- Green chillies - 1 finely chopped (or acc to taste)
- Salt to taste
- Kasoori Methi - 3/4 tsp
- Coriander Leaves - 1/4 cup (washed and finely chopped)
- Oil for frying
- Combine all the ingredients mentioned above (except the water) and mix well. Now add water little by little and make soft dough. Knead the dough well for few minutes. Cover it and keep it aside for few minutes until you make the filling.
- Mean time, boil the potato in a microwave save bowl until it is cooked. Microwave the peas as well and take it in a wide bowl.
- Add salt, green chillies, coriander leaves to the potato mix.
- Dry roast kasoori methi and crush it and sprinkle it on top of the potato.
- Now mash them well until everything blends together.
- Check for salt at this stage.
- When you are ready to make the kachori, divide the dough into small portions, roll it into small circle, fill it with required amount of potato filling and close it just like how we do for modak.
- Keep it aside for couple of minutes until you repeat the process with rest of the dough.
- Take a potato filled ball, flatten it with your palm gently or use the chapathi roller and roll it gently to a small circle.
- Pre heat the oil and deep fry them until it is golden brown. Oil should be medium hot.
- Serve it hot with ketchup or chutney.
Adding kasoori methi elevated the whole recipe but that is absolutely optional.