Today, we'll make khasta aloo kachori,
crispy, crunchy
and puffed up like this.
And with this we will
also discuss on 5 tips,
which will make your kachori
crispy like this every time.
Namaste,
welcome to NishaMadhulika.com
Let's start!
To make dough,
take 2 cups of refined flour,
250 grams in weight.
1/2 teaspoon of salt
or as per your taste
and 1/2 teaspoon of carom seeds,
this step is optional
but if you put it, it will be very tasty.
Crush them and put them,
smells very good.
1/4 cup of oil,
it's 4 tablespoons,
to bind the dough.
Mix them well.
Everything is well mixed.
And look, if I am doing it like this
it is binding.
It's perfect,
all are well measured.
First tip: Measure the binding agent,
one-fourth of the weight of the flour.
Like we added 250 grams of refined flour
and 60 grams of oil.
Add little by little water and knead a soft dough.
Look, how soft the dough is.
It is softer than the dough for chapati.
To knead this dough we used
a bit more than 1/2 cup of water.
Second tip:
Dough should be very soft.
Just like this.
Cover and keep it for 20 minutes.
Meanwhile, let's make stuffing for kachori.
3 medium sized boiled potatoes,
peel them.
Mash the potatoes,
mash them finely.
They are done,
now, towards the gas.
Add 1 tablespoon of oil
and heat it.
1 teaspoon of
grated ginger,
2 finely chopped green chilli,
1 teaspoon of coriander powder,
reduce the flame to low.
1/2 teaspoon of cumin powder,
roast them a bit.
Then add 1/4 teaspoon of turmeric powder,
it will add a colour to stuffing.
We can make stuffing by adding spices to potatoes directly,
but if we fry spices and potatoes
then the taste of stuffing enhances.
Spices have roasted,
now add mashed potatoes.
Mix them well and fry the potatoes.
Turn the flame to medium.
They have mixed a bit,
add some more spices to it.
1/2 teaspoon of salt
or as per taste,
1/2 teaspoon of red chilli,
if you like less spicy, add less red chilli.
If you like more spicy, can add more red chilli.
Kachori should be a bit spicy, it tastes great.
1/2 teaspoon of garam masala,
1/2 teaspoon of dry mango powder,
you can add chat masala instead.
If adding chat masala, add less salt,
as chat masala contains salt in it.
Now fry the potatoes
for 2-3 minutes.
Mix and roast together.
We have roasted it for 2 minutes,
a good aroma is coming.
Add some coriander leaves
and mix it well.
Third tip:
It is very important to roast potatoes with spices.
It reduces potatoes moisture
and kachoris do not get soggy.
Stuffing is ready,
take it out in a vessel and cool it.
It has been 20 minutes
the dough is set and ready.
Take some oil
and knead it a bit.
No need to knead too much
just so it gets smooth.
The dough is ready,
now, break balls from it.
Divide the dough
and slightly extend it in length.
Break medium size balls,
as we are making medium kachoris.
For the rest, break the balls of the size
you want to make Kachori.
Pick up a ball
and
round it.
It's done,
now, press and
increase from the edges.
The edges should be thin
but the middle should be a little thick,
shape it like a cup.
Now, add
1 teaspoon of stuffing.
Press it a bit
and close it.
Look,
close it from all the sides
and then remove
a bit of dough from it.
And then press it like this.
Kachori is filled,
fill all the kachoris like this.
Forth tip:
Close the stuffing nicely,
then break a little
from the top
and press it.
With this your kachori will not open while frying.
Add the broken piece
to the other kachori.
Round it just like the kachori we made,
turn it
and make it thin from the edges.
A cup is formed,
should be thick in the middle.
Place the stuffing
and close the stuffing,
close it nicely.
Kachoris have filled, let's fry them.
While frying them remember,
oil should not be too hot,
only a little hot.
Press it like this
and make it even.
Look, very light bubbles are coming
in the oil, it should be like this.
While putting kachoris in the oil remember,
at which side the stuffing was closed,
press it from the same side,
increase it
and put it in from the same side.
Now, let it fry for 5 minutes.
Fifth tip:
When you fry kachoris,
make sure the oil is less hot.
After putting it in,
do not touch them for 5 minutes.
Slowly they will come up,
and after that turn them
and look, within 5 minutes
kachoris are fluffy and have come up.
They are frying very slowly
turn them and look,
they are very less fried.
Turn up the flame to medium,
initially it was low,
now turn it up to low-medium.
Fry them at low-medium flame
till they become golden brown from all sides.
They have turned brown from all sides,
take them out.
Fry the rest the same way.
All the kachoris are
fried and ready.
To fry one batch
it took 14-15 minutes.
From this dough we prepared 14 kachoris.
A little stuffing is left,
you can make parathas from it
they will taste great.
Aloo ki khasta kachori
are ready, they are so fluffy.
Serve them with coriander chutney,
everyone will love them.
While making these
remember
those 5 tips.
First tip:
take one-fourth binding agent of flour.
Second,
the dough should be soft.
Third,
fry the stuffing nicely.
Forth,
fill the stuffing nicely,
and remove the
little upper part.
And fifth,
which is very important,
before putting kachori in oil
make sure it is less hot
and very less bubbles are coming in it.
And after putting kachoris in,
do not touch them for 5 minutes
till they come up.
If you'll remember these tips,
then every time you make kachoris
they will be fluffy and crispy.
So you also make and have them,
and share your experiences with me.
And let me know what should I make next for you.
If you haven't subscribed to my channel yet,
please subscribe.
Also press the bell icon
to get notifications of my upcoming video.