Kachori/North Indian Street Food

Ingredients

• 500 grams All purpose flour (Also known as refined flour or maida)
• 4 units Potato (Boiled and mashed)
• 2 units Onions (Chopped)
• 0.5 teaspoon Asafetida
• 0.5 tablespoon Salt (Divided)
• 0.5 tablespoon Turmeric (Also known as haldi)
• 1 teaspoon Red chilli powder
• 0.5 tablespoon Coriander powder
• 3 cups Oil (For frying and dough preparation)
• 0.5 tablespoon Ginger paste
• 0.5 tablespoon Chaat masala (Added after cooling)
• 1 teaspoon Cumin seeds (Also known as jeera)
• 0.5 teaspoon Fenugreek seeds
• 0.5 tablespoon Ajwain (Also known as carrom seeds)
• 0.5 tablespoon Fennel seeds (Also known as saunf or sonp)

Instructions

1. 1In a large bowl, combine 500 grams of all-purpose flour, 0.25 tablespoon of salt, 0.5 tablespoon of ajwain, and 2 tablespoons of oil. Mix well and knead into a soft dough.
2. 2Heat 3 tablespoons of oil in a pan. Add 0.5 tablespoon of cumin seeds, 0.25 tablespoon of ajwain, 0.5 tablespoon of fennel seeds, and 0.5 teaspoon of fenugreek seeds. Cook until the seeds are browned. Add 2 chopped onions and cook for 2 minutes. Stir in 2-3 chopped green chilies and the boiled, mashed potatoes. Mix in 0.5 tablespoon of turmeric powder, 0.5 tablespoon of coriander powder, 1 teaspoon of red chili powder, and 0.25 tablespoon of salt. Cook for 1-2 minutes. Once cooled, add 0.5 tablespoon of chaat masala.
3. 3Divide the dough into 50-gram balls. Flatten each ball, fill with the prepared potato mixture, and shape into a circular disc.
4. 4Heat oil in a kadhai or deep pan. Deep fry the kachori until golden brown on both sides. Serve hot.