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| Name | Aloo Pyaaz Ki Kachori | आलू प्याज की कचोरी | Chef Sanjyot Keer |
| Video Uploader | Video From Your Food Lab |
| Upload Date | This Video Uploaded At 21-08-2019 13:30:54 |
| Video Discription | Full recipe for Aloo pyaaz ki kachori Prep time: 45 mins Cooking time: 30 mins Serves: 4 For aloo filling Ingredients: • Oil 2 tbsp • Jeera (cumin seeds) 1 tbsp • Hing ½ tsp • Coriander seeds 1 tbsp (crushed) • Saunf (fennel seeds) 1 tbsp • Ginger 2 tbsp (chopped) • Green chillies 2-3 nos. (chopped) • Onions 2-3 medium size (chopped) • Salt to taste • Red chili powder 1 tbsp • Coriander powder 1 tbsp • Black pepper powder 1 tsp • Sugar 1 tsp • Gram flour 1 tbsp • Boiled Potatoes 4-5 medium size • Amchur powder 1 tsp • Kasuri methi 1 tbsp Method: • Heat oil in a wok, add jeera and allow it to splutter, add hing, crushed coriander seeds, saunf, ginger and green chillies, Sauté for a minute. • Add onions and salt, sauté to remove excess moisture from the onions, cook until they are translucent. • Add red chilli powder, coriander powder, black pepper powder, sugar and gram flour, cook for a minute. • Add boiled potatoes and salt to taste, mix well and lightly mash the potatoes, stir and cook for 4-5 minutes. Add kasuri methi and amchur powder, mix well. • Cool down the mixture completely, take a large spoonful of mixture and shape into balls. For making kachori Ingredients: • Refined flour (maid) 1 ½ cup • Ajwain 1 tsp • Salt 1 tsp • Ghee 1/3rd cup • Water 180 ml • Aloo Filling shaped in balls • Oil for frying Method: • In a mixing bowl add refined flour, Ajwain, salt and ghee, mix well and incorporate the ghee into the flour. • Add water slowly and gradually, knead a semi soft dough. Cover it with a damp cloth and rest it for 30 minutes. • Knead once again after the rest. Divide the dough into equal parts and shape into balls. • Grease your palm with oil, flatten the dough balls with your palms, shape into cups keeping the centre thick and sides thin. • Fill the cup with the filling ball and cover it completely by pressing the filling balls in centre and seal it by bringing the ends together. • Flatten with light hands into a semi thick disk. • Fry them on low heat for 15-18 minutes or until crisp and golden brown. • Remove on an absorbent paper. • Serve hot with tamarind chutney or mint chutney. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ [VXxEtZBai0Q] |
| Category | People & Blogs |
| Tags | Street Food | Your Food Lab | Sanjyot Keer | Indian Cuisine | Recipes | Foodie | Comfort Food |
