Ingredients
Spice blend
kasuri methi 1tsp
fennel seeds 1tsp
jeera seeds 1tsp
Aloo pyaz filling
oil 2tbsp
hing 1pinch
besan 3tbsp
red chilli powder 1tsp
amchoor powder 1tsp
black salt 1/2tsp
garam masala 1/2tsp
onion chopped 1
salt 1tsp
green chilli 2 slit
boiled potato 2
sugar 1tsp
onion sliced 1
Crispy kachori dough
maida 2cup
ajwain a pinch
Salt as per taste
Oil 3-4tbsp
Water as required
Method
1. In a Blender jar,take all ingredients of Spice blend and blend them coarsely.
2. In a pan heat oil ,add crushed masala and saute for few minutes. Add hing and saute then add basen,red chilli powder, amchoor, kala namak and garam masala and saute for 2 minutes on low flame.
3. Add chopped onion, green chilli and salt and mix well until onion becomes soft.
4. Add boiled and mashed potatoes and mix it ,then add sugar and cook for 2minutes so that the sugar dissolves.
5. Turn off the heat and add sliced onion and mix well. Keep aside.
6. In a big bowl, take maida,ajwain, salt and oil .Mix well with hands and then add water as required to make very soft dough and knead the dough until smooth and soft for 5‐10 minutes.
7. Cover the dough with muslin cloth and keep aside for 15-20minutes.
8. Make small balls of potato mixture in lemon size 10‐12in no.
9. Make the small balls of dough equal to the potato mixture balls.
10. Press the dough with hands and place the mixture balls into the dough and roll it like peda.
11. Make all the pedas and cover it with muslin cloth for 10‐15 minutes.
12. Take one peda and press it with hands or balen into kachori size.
13. Heat the oil in a kadai on high flame and fry the kachori for 10 seconds . Place these kachori on a paper towel.
14. Cool down the oil for few seconds and then refry the kachori on a low flame until golden and crisp.
15. Serve the kachori with imli and green chutney.
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