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Today we are going to make kachori bhujiya.
This is a traditional recipe of Bihar.
It is very tasty.
It can be eaten in the morning or in the evening as snacks.
So come, let's prepare kachori bhujia.
Wheat flour (Gehun atta) - 2 cup
Semolina (Suji) - ½ cup
Black cumin (Kalonji) - ½ cup
Carom seeds (Ajwain) - ½ tsp
Salt (Namak) - more than ½ tsp (or as per taste)
Fill these ingredients inside the dough and knead.
These ingreients will be used to make potato bhujia.
Potatoes (Aloo) - 500 gram (small sized)
Take small sized potatoes only to make aloo bhujia.
Mustard oil (Sarson) - 6 tbsp
4 tbsp will be used for the bhujia and 2 tbsp to knead the kachori dough.
Coriander leaves (Hara dhaniya) - 4 to 5 tbsp (Finely chopped)
Mango powder (Amchoor) - ½ tsp
Salt (Namak) - 1 tsp (or as per taste)
Red chilly powder (Lal mirch powder) - ¼ tsp
Turmeric powder (Haldi powder) - ¼ tsp
Asafetida (Hing) - 1 pinch
Cumin seeds (Jeera) - 1.5 tsp
Ginger (Adrak) - 1 inch
Black pepper (Kali mirch) - 20 to 25
Green chilly (Hari mirch) - 1 (Finely chopped)
Coriander powder (Dhaniya powder) - 1 tsp
Mustard oil (To fry the kachori)
To make kachori bhujia, first thing we need to do is to prepare the dough.
Add semolina to the wheat flour and mix it well.
Add carom seeds, black cumin and salt.
Add 4 tsp oil to it.
Mix it well.
Add a little bit of hot water in it and knead the mixture well to make it a little hard, similar to the dough prepared for poori.
In winters, take a little warm water to knead the dough.
The hard dough for kachori is now ready.
We have used more than ¼ cup water to knead this much dough.
Cover the dough and let it remain for sometime.
Till the time the dough becomes fluffy and gets ready, on the other side we will prepare the bhujia.
Cut the potatoes once they are dry.
Cut each potato into 2 or 4 pieces.
If the potato is big then cut it into 4 pieces or else cut it into 2 pieces.
Wash the potatoes and cut them once they are dry.
Our potatoes are cut.
Put oil in a pan and let it heat.
Add cumin seeds, asafetida, turmeric powder and dhaniya powder.
Now add potatoes to the pan.
Add salt to it.
Add red chilly powder and green chilly as well.
Mix thoroughly.
Keep stirring the dish for about 2-3 minutes, till the time the taste of all spices gets mixed into the dish.
All the spices are mixed thoroughly.
Now add 2 tbsp water to the pan.
Cover the dish and cook it on low flame for 5 minutes and check.
5 minutes are over so now check.
Keep checking and stirring the dish in between because all the spices settle at the bottom of the pan.
The potatoes are not completely cooked, so cover the dish and cook it on low flame for another 5 minutes.
Let's check the dish.
Mix the dish thoroughly.
The potatoes are not soft, so cook them for another 3-4 minutes and then check.
Till the time our dish gets ready, let us prepare the masala.
Add 1 tsp cumin seeds, black pepper and ginger to the grinder to make the masala.
Cut the ginger into tiny pieces, so that it can be grounded easily.
Add 1 or 1.5 tbsp water.
Our masala is now ready.
Check the dish.
Mix the dish thoroughly.
We can press the potato and check if our dish is ready.
If the potato is soft enough and breaking then our dish is ready and we need not cook anymore.
Add mango powder, green coriander leaves and the masala that we prepared on top of the dish.
Mix it well and cook it for 2-3 minutes on high flame.
Our aloo bhujia is ready, take it out in a bowl.
20 Minutes our over, so now let’s make the kachoris.
Apply oil on your hands and knead the dough again till it has a smooth consistency.
The dough is kneaded.
Now break it into small balls.
The size of the ball should be that of a lemon.
We have made around 18 balls from this much dough.
Take each ball in your hand press it till it becomes a flat oval.
Prepare all the balls this way.
Put oil in a pan and let it heat.
Now we will roll out the balls smoothly one by one.
This is just like a poori.
Roll them out a little thick.
Use the rolling pin to make a 3 inch thin disc.
Check if the oil is hot.
Put a little dough in the oil
The dough floats on the top, this means that the oil is ready to make the kachoris.
The oil should be medium hot.
If the mustard oil is too hot then its bitter taste disappears.
Once the oil is hot, add kachori to it.
Press the kachori using a karchi.
Turn on the side of the kachori once it floats and rises in the oil.
Cook the kachori till it becomes golden brown in colour.
The kachori has turned golden brown in colour.
Fry and prepare all the kachoris in the same way.
All the kachoris are fried.
Kachori aloo bhujia is now ready.
The kachori aloo bhujia is very tasty.
Serve roasted tomato chutney with it.
Check ghigna chura recipe, in order to learn how to prepare tomato chutney.
This quantity is sufficient for 4 members of the family.
Make Aloo bhujia kachori, eat it and share your experiences with us at Nishamadhulika.com.
We will meet again with a new recipe.
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