(Fried Patty with Potato Filling)
Refined flour – 1 cup
Oil – 6 – 7 tblsp.
Salt – to taste
Asafoetida – pinch
Potatoes (medium sized) – 5 – 6 nos.
Green Chillies – 7 nos.
Ginger – 1” piece
Mint leaves – ½ tblsp.
Coriander leaves – 1 tblsp.
Raw Mango Powder – 3 tsp. or Pomegranate seeds – 2 tsp.
Coriander Powder – 4 tsp.
Red Chilli Powder – 2 tsp.
Oil – for frying
Water – 50 ml.
Boil, peel and mash the potatoes. Add salt, asafoetida, the spices, chopped green chillies, finely chopped ginger and chopped coriander and mint leaves. Mix thoroughly and divide into 8 portions, round in shape- the size of small balls.
In a separate vessel, combine refined flour, oil and water to make a soft and sticky dough. Keep it aside for some time.
Divide the dough also into 8 equal portions. Flatten each portion with the palm of your hand and place the potato filling in the centre. Seal the Kachoris properly by extending the dough. Round out the Kachori and flatten it gently.
Heat the oil for frying on a medium flame. When hot, deep fry the Kachoris on a medium flame till they are golden brown in colour. Remove and drain off the excess oil.