Aloo Nariyal Kachori
Servings - 2 - 3
INGREDIENTS
Boiled potatoes - 890 grams
Salt - 1/2 teaspoon
Cumin - 1 teaspoon
Corn flour - 45 grams
Oil - 1 teaspoon
Ginger - 1 1/2 teaspoons
Green chili - 1 teaspoon
Coconut - 75 grams
Cashews - 35 grams
Roasted peanuts - 2 tablespoons
Raisins - 1 tablespoon
Salt - 1/4 teaspoon
Sugar - 1 1/2 tablespoons
Lemon juice - 30 milliliters
Coriander - 10 grams
Corn flour - for coating
Oil - for frying
PREPARATION
1. In a mixing bowl, add 890 grams boiled potatoes and mash them with the help of a food masher.
2. Add 1/2 teaspoon salt, 1 teaspoon cumin, 45 grams corn flour and mix it well.
3. Heat 1 teaspoon oil in a pan, add 1 1/2 teaspoons ginger, 1 teaspoon green chili and stir for 1 - 2 minutes.
4. Then, add 75 grams coconut and mix it well.
5. Cook until it turns golden brown in color.
6. Now, add 35 grams cashews, 2 tablespoons roasted peanuts, 1 tablespoon raisins and mix it well.
7. Add 1/4 teaspoon salt, 1 1/2 tablespoons sugar and mix it well.
8. Cook for 3 - 5 minutes on medium heat.
9. Add 30 milliliters lemon juice, 10 grams coriander and mix it well.
10. Remove it from heat and keep aside.
11. Take some potato mixture in your hands and flatten it with the help of your fingers.
12. Add the prepared stuffing in it.
13. Seal it properly and shape it into a kachori.
14. Coat the kachori with corn flour properly.
15. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.
16. Remove it from heat and drain it on an absorbent paper.
17. Serve hot with coconut chutney.
Corn Matar Kachori
Servings - 2 - 3
INGREDIENTS
All purpose flour - 300 grams
Carom seeds - 1/4 teaspoon
Salt - 1/2 teaspoon
Ghee - 45 milliliters
Water - 620 milliliters, divided
Green peas - 250 grams
Sweet corns - 75 grams
Green chili - 1 1/2 teaspoons
Ginger - 1 1/2 teaspoons
Oil - 1 teaspoon
Crushed fennel seeds - 2 teaspoons
Salt - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
Garam masala - 1 teaspoon
Coriander - 2 tablespoons
Oil - for frying
PREPARATION
1. In a mixing bowl, add 300 grams all purpose flour, 1/4 teaspoon carom seeds, 1/2 teaspoon salt, 45 milliliters ghee and mix it well.
2. Add 120 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 25 minutes.
4. Take a pan, add 500 milliliters water, 250 grams green peas and stir well.
5. Bring it to a boil.
6. Boil for 5 - 7 minutes on medium heat.
7. Remove it from heat and drain the peas.
8. Transfer this into a blender, add 75 grams sweet corns, 1 1/2 teaspoons green chili, 1 1/2 teaspoons ginger and blend well.
9. Heat 1 teaspoon oil in a pan, add 2 teaspoons crushed fennel seeds and stir for 1 - 2 minutes.
10. Then, add the blended mixture in it and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 1/2 teaspoon salt, 1/2 teaspoon chaat masala, 1 teaspoon garam masala and mix it well.
13. Now, add 2 tablespoons coriander and mix it again.
14. Cook for 3 - 5 minutes on medium heat.
15. Remove it from heat and keep aside.
16. Take a ball from dough and flatten it with the help of a rolling pin.
17. Add some mixture on it.
18. Roll it into a ball and slightly flatten the ball with the help of your palms to make a kachori. (See Video)
19. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.
20. Drain it on an absorbent paper.
21. Serve hot with chutney.
