Everyone loves to have sizzling hot kachoris during monsoon time. To savour your taste buds in this pleasant weather, here is a delicious recipe that can be enjoyed with hot beverages. A plate of steaming spicy aloo kachori with ‘adrak wali chai’ seems to be a sheer delight to have in rainy season. Here is a quick and simple recipe:
Preparation time: 30 minutes
Cooking time: 20 minutes
Maida 1 cup
Oil ¼ cup
Salt ½ tsp
Ajwain ¼ tsp
Water as required
Potatoes 6 (medium)
Cashew nuts ½ cup
Cumin seeds ½ tsp
Red chilli powder 1 tsp
Coriander powder 2 tsp
Anardana powder 2/3 tsp
Chat masala 1 tsp
Amchoor powder ½ tsp
Garam masala ½ tsp
Make a soft dough adding oil, salt and enough water in maida. Knead it properly. Keep it aside for two hours in a closed container.
In the meanwhile, make stuffing masala.
Boil potatoes. Peel and mash them.
Boil peas in an open pan and keep aside.
Cut paneer in very small cubes.
Heat one tablespoon oil in a deep pan. Add cumin seeds. When they start to crackle, add chopped cashew nuts. Stir till golden in colour.
Add boiled and mashed potatoes and all spices and salt.
Mix well and keep stirring occasionally for 20 minutes on low flame. Add raisins, paneer cubes, and boiled peas.
Give a good stir and cook for another five minutes. Turn off flame and let the masala cool down.
Now uncover the dough. Make small balls out of it.
Roll them in thin round shape like chapatis.
Make a thick paste adding two tablespoons of mada in one tablespoon of water.
Apply this paste on the edges of chapatti.
Place a moderate quantity of masala stuffing in the centre and flatten it.
Close the edges bringing them together towards the centre and make a knot shape at the closing in the centre giving the kachori a perfectly round shape all through. Gently flatten it slightly placing it in between your palms.
Heat oil in a deep pan.
When the temperature reaches perfect for frying, put three to four kachoris at a time on high flame and then turn the flame to sim when they start changing their colour.
Deep fry kachoris on low flame till golden brown flipping them from both sides.
Take them out on a kitchen towel one by one.
Serve them hot with tomato ketchup or tamarind and coriander chutney.
Hungry kya? Go ahead; feed your appetite by trying this lip-smacking rainy snack.