Kachori with Aaloo Tarkari
Kachori with Aaloo Tarkari
Kachori is a very popular snack in the Sub-Continent. It is a spiced flat dough which is deep fried. Usually it has a filling inside it, like lentils, onions, potatoes, mince etc. There are several different types of Kachoris and especially in India there are many variations of Kachori. The recipe I am sharing here is a easy to make lentil filled Kachori which is very popular in Karachi and is eaten with a spicy-tangy Aaloo Tarkari (potato curry). You dip the Kachori in the Tarkari and eat it. This Kachori is very light and hence it balloons up. You can also eat this Kachori with some pickle.
Ingredients
Kachori Dough
- 2 cup Flour/Maida
- 1/2 tsp Salt
- 4 tbsp Oil
- Water (luke warm) as required for kneading the dough
Kachori Filling
- 1/2 cup Split Chickpeas (Channa Daal)
- 1/2 tsp Red Chilli Powder
- Salt According to taste
Aaloo Tarkari (Potato Curry)
- 1/2 Kg Potatoes Peeled, cut in cubes and boiled
- 2 tbsp Oil
- 1 tsp Tumeric Powder
- 1 tsp Red Chilli Flakes
- 1.5 tsp Onion Seeds (Kalonji)
- 2 cups Water
- 4 Green Chillis whole
Instructions
Kachori
- Mix all the ingredients for the dough except water
- Add the water gradually to the flour and form a smooth dough
- Cover the dough and let it rest for 15 minutes
- For the filling boil the lentils with salt and chilli powder until its dry
- Now grind the lentils until powdered form and keep aside
- Now make small balls with the dough
- Press the middle of the dough ball to form a hole and add a little of the powdered lentils in it
- Roll the dough back into to a ball, completely covering the filling
- Now press the ball with the palm of your hands and roll on a flat base to form a small Chapati or Roti
- Deep fry the the rolled dough in hot oil and turn sides
- The dough should become like a balloon and the colour should be golden brown
- Now fry all the Kachoris in the same manner
Aaloo Tarkari (Potato Curry)
- Add oil in a pan and slighly fry the tumeric powder, red chilli flakes,onion seeds (kalonji) and green chillies
- Add the potatoes to it and mix well
- Now add water and let the potatoes simmer
- Mash some of the potatoes so that your gravy become thick
- When the gravy turns slighlty thick your Tarkari is ready (you may add more water or dry it a bit as per your preference)
- Serve the Kachori hot with the Tarkari and some pickle
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