Description
These golden kachoris are little pockets of comfort. Crisp shortcrust pastry on the outside, soft spiced potato and peas on the inside. They’re a bit like a small fried pastry, and honestly, once you make a batch, they disappear fast.
Ingredients
Units
Scale
Dough
- 0.66 lb = 300 g plain flour
- 1/2 tsp salt
- 2 Tbsp oil
- 1/4 cup + 2 tbsp water (add gradually if needed)
Filling
- 0.66 lb = 300 g potatoes, peeled and cut into very small cubes
- 1/2 cup frozen peas
- 1 clove garlic, minced
- 1 Tbsp oil
- 1 small onion, finely chopped
- 1/2 tsp cumin seeds
- 1 tsp coriander powder
- 1/4 tsp chili powder
- 1 green chili, finely chopped
- 1/4 tsp mango powder (amchur)
- 1/4 tsp garam masala
- Salt to taste
- 5 to 6 stems fresh coriander, finely chopped
- Oil for deep frying
Instructions
- In a mixing bowl, combine 300 g plain flour and 1/2 tsp salt.
- Add 2 Tbsp oil and rub it into the flour with your fingers until it feels slightly crumbly.
- Slowly add 1/4 cup + 2 Tbsp water, a little at a time, kneading until you get a soft but not sticky dough. If it feels dry, add a teaspoon of water. If it’s sticky, dust with a little flour.
- Knead for about 3 to 4 minutes until smooth. Cover with a clean cloth and let it rest for 30 minutes.
- Heat 1 Tbsp oil in a pan over medium heat.
- Add 1/2 tsp cumin seeds and let them splutter for a few seconds.
- Add 1 minced garlic clove and 1 small finely chopped onion.
- Cook for about 3 to 4 minutes until the onion turns soft and slightly translucent.
- Stir in 300 g small diced potatoes, 1/2 cup frozen peas, 1 tsp coriander powder, 1/4 tsp chili powder, and salt to taste.
- Cook on low heat, stirring occasionally, until the potatoes are tender.
- This usually takes about 10 to 12 minutes. If the mixture starts sticking, add a tablespoon of water and keep cooking.
- Once the potatoes are soft, mix in 1 finely chopped green chili, 1/4 tsp mango powder, 1/4 tsp garam masala, and 5 to 6 stems finely chopped coriander.
- Taste and adjust salt if needed.
- Remove from the heat and let it cool completely before stuffing.
- Divide the rested dough into 14 to 16 small balls.
- Take one dough ball and flatten it gently in your palm. Use your thumb to press the center slightly so it forms a little cup.
- Add 1 to 1 1/2 tsp potato filling into the center.
- Carefully bring the edges together and pinch to seal.
- Roll it lightly between your palms, then gently flatten and roll with a rolling pin into a small round about 2 1/2 to 3 inches wide. Try not to press too hard, or the filling might break through.
- Repeat with the remaining dough and filling.
- Heat oil in a deep pan over medium heat.
- The oil should be hot but not smoking. If a small piece of dough rises slowly to the top, it’s ready.
- Carefully add a few kachoris into the oil. Don’t overcrowd the pan.
- Fry on medium heat, turning occasionally, until they turn deep golden brown on both sides, about 5 to 6 minutes per batch.
- Remove with a slotted spoon and place on a plate lined with paper towels.
- Serve the kachoris hot with green chutney and sweet tamarind chutney.
Notes
Created, prepared, tried, and tested by Preshana
