When I asked Zubair what he wanted for iftaar today his answer was "I dunno...something cool." So I told him to find me something "Cool" and I'd attempt. His mom makes these and he loves them so I gave them a go!
Ingredients:
Filling:
2 medium potatoes, boiled, peeled, and mashed
1 medium onion, finely diced
1 tsp dhanya/coriander seeds
1/2 tsp garam masala powder
1 tsp ginger-garlic paste
1 green chili finely chopped ((or as many as you like))
1/3 tsp red chili powder
1/3 tsp zeera/cumin powder
2 tsp lemon juice ((or to taste))
handful chopped cilantro/hara dhanya
3-4 green onions, finely chopped
handful of green peas ((optional))
salt to taste
1 cup maida/all purpose flour
Mix the flour, a pinch of salt and gradual amounts of warm water to form the dough. Cover and set aside.
Mix together the cooled, mashed potatoes and the rest of the ingredients for the filling. You can adjust this to make it as spicy/lemony/salty as you like.
Pinch off a little bit of dough, roll out into a small thin disc, about 2-3 inches in diameter. Put about 2 teaspoons of potato filling in the middle. Dampen the edge of the dough with water and gather all the edges. Pinch them together, and give a little twist to make sure it's sealed well. Give a little smush in between your hands to flatten just slightly. Bake the kachoris at about 300 degrees for about 15 minutes or untill golden brown or deep fry.
Oooh cool, there's a baking option with these. Very interesting. I was wondering how well it bakes without yeast or baking powder/soda though?
ReplyDeletewell isnt yeast and baking powder/soda supposed to make things fluffy or something? the outside of the kachoris is supposed to almost crunchy, kind of like a samosa!
ReplyDeletealso yall, i posted this before i actually fried the kachoris. i put make THICK rotis that are about 3 inch in diameter. correction: make them thin!! my kachoris ended up looking like retarded, obese dumplings. and with one cup of flour i only got 5 kachoris and lots of leftover filling. =P BUT they tasted great!!
hmm...the ingredients are kinda the same as mine. but with mine i add in chat masala and imli chutney. plus all i do for the coating is mix gram flour (u know, besan), with water, haldi and salt so it becomes like a thick paste and coat over the potato balls and fry. it sounds easier because I didnt quite get what you were saying, sana about the roti thing. but i suppose you could coat it and then bake it, sal.
ReplyDeleteyou sun, i was thinking it would be so much easier to just coat the aalo balls in some besan!! i think thats what my mom used to do as well. oh well lesson learned lol =P
ReplyDelete