Easy Dum Aloo Kachori Recipes

Easy Dum Aloo Kachori Recipes

The ingredients Easy Dum Aloo Kachori Recipes

  1. For Aloo Kamal: –7-8 medium sized potatoes, boiled
  2. 1 cup fresh tomato puree
  3. 1/2 inch ginger
  4. 2-3 green chillies
  5. 1 heaped tsp cumin
  6. 2 pinches Asafoetida
  7. 1/2 tsp each of turmeric and red chilli powder
  8. 1/4 tsp Ground Coriander
  9. 1/8 tsp garam masala
  10. Curry Leaves 8-10
  11. Kachori:: For the outer crust
  12. 2 cups All Purpose Flour
  13. 3 tablespoon oil
  14. 1 heaped tsp salt
  15. Chilled water

Step-step making Easy Dum Aloo Kachori Recipes

  1. Heat 2 tsp oil 2 tsp ghee in a wok, Add asafoetida, Curry Leaves and cumin.

  2. Add the whole boiled potatoes to it and. Add salt and turmeric and cook on medium heat till potatoes turn golden in color from all sides.

  3. At this stage Add the tomato puree and the spice and cook until oil get separated. And Mash potatoes roughly into small pieces.

  4. Put 2 cups water and bring it to a slow simmer. Cook with regard to 15 minutes.

  5. Once the curry thickens slightly, Switch off the flame.

  6. Serve hot Aloo Dum with kachori/poori/parantha.

  7. Kachori: Seive All purpose flour into a large bowl. Pour oil into the flour and mix. Take flour in your hand and try to make a fist.

  8. It ought to take the shape of the fist. If its loose, add a little more oil, and check again.

  9. Next, add salt and the chilled water to make a slightly rough sticky dough. Continue to knead with regard to 4-5 minutes to make a soft dough. Rest dough for 20 moments and then use.

  10. Prepare Stuffing: Heat oil, add onions and cook on medium low heat, till it start to acquire some golden color. Mix in salt, red chilli powder, dry mango, Coriander powder, garam masala, roasted and coarsely pound fennel powder and a dash of sugars.

  11. Divide dough into lime size balls. Fill each bowl with a generous amount of the filling.

  12. Seal carefully using damp finger tips. Next place filled golf ball of dough on greased thali, close off side facing up and press softly to flatten.

  13. Repeat this process, to fill all the kachoris.

    Frying the Kachori:

    Take a large heavy bottomed kadhi. Heat at low flame to about lukewarmor just a little more. Slip the kachoris seal side facing down. They should sink to the bottom.

  14. Raise the warmth to medium lowand cook till kachoris rise to the top. Reduce warmth to low again and cook, flicking till in between till lightly golden on both sides.

  15. Can be consumed in two days. Store in air tight Container.