My father in law is an excellent cook 🙂 …Charit is the same and hopefully Arnav also has it in his genes. The best thing about his cooking style is- he keeps it simple, easy and outcome is delicious. I can’t count the number of times I have come back from work and binged on delicious snacks he keeps ready for me. My mother in law also has this thing; anything that’s cooked when I am at work- she will make it a point to keep some of it aside before hand and when I am back- she will serve it. I am lucky!
Papa made these wonderful Alu Kachodis on Holi- we had a feast! The sad part was I had to go to work after having these, sad…Nevertheless here is the recipe, straight from him!
Ingredients : (Makes – 20-24 Kachoris)
Boiled Potatoes- 6-7 Medium size
Salt as per taste
Green Chillies- Finely chopped
Fennel/Saunf- 1.5 tsp
1 tsp Cumin seeds (Jeera)
3 tsp coriander seeds (saboot dhania) – semi crushed
Oil for frying and dough
500 gms All purpose flour (maida)
Water For the dough
For the filling-
Add cumin seeds (jeera) & crushed coriander seeds, salt, saunf/fennel seeds and green chillies to boiled potatoes. Mix and mash well.
Mix maida, salt (or as per taste-just for the dough) and 4 tablespoon oil to form stiff dough. Beat the dough on the kitchen platform to make it stretchable and smoother. This should be made 2 hours prior to making Kachoris.
Make small balls out of dough and the stuffing separately.
Take a small piece of dough, press it nicely and flatten it on the palms, such that the dough is thinner towards the circumference, put the stuffing mixture (gathered into a ball) and wrap it back carefully into a ball of maida. When you wrap it twist the dough nicely in the center. Packing back is similar to doing a stuffed Paratha, just that this is smaller and you have to be more dexterous with your hands. Take extra care to leave no open ends while wrapping it back.
Flatten it again with the palm of your hands. The Stuffing is equally distributed now.
When you put them in oil, it is ok to let the oil be medium hot- as soon as you put the kachoris- immediately increase the heat- that helps make the dough rise and the Kachoris are crispy.
After a bit, decrease the heat and let them fry until they are crisp and golden brown.
Take a wooden spatula to move around the kachoris when frying them.
Serve it with Dhania (coriander) chutney and enjoy! 🙂