Snacks · Nashta
Kachori
Fried patty with potato filling
Palm-sized deep-fried patties: a soft, slightly sticky refined-flour dough wrapped around a spicy, tangy mashed-potato filling (green chilli, ginger, mint, coriander, coriander powder and raw-mango powder or pomegranate seed). Golden outside, savoury-tikho and khatto inside; a snack or a meal accompaniment.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Boil, peel and mash the potatoes. Add the salt, asafoetida, spices, chopped green chillies, finely chopped ginger and chopped coriander and mint, and mix thoroughly. Divide into 8 portions and roll into small balls.
In a separate vessel, mix the refined flour, oil and water into a soft, sticky dough. Set it aside to rest for a while.
Divide the dough into 8 equal portions. Flatten each portion, put a potato ball in the centre and seal it by drawing the dough up over the filling. Round it off and press gently flat.
Heat the frying oil on a medium flame. When hot, deep-fry the kachoris on a medium flame until golden brown. Remove and drain off the excess oil.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
The souring agent is either raw mango powder (3 tsp) or pomegranate seeds (2 tsp).
Serve with
Hot or cold according to preference, with Dharan ji chutney; works as an accompaniment to any meal or as a savoury snack.
Recipes mentioned here
Nutrition
EstimatedPer kachori
410 kcal
- Protein
- 5 g
- Carbohydrate
- 36 g
- Fat
- 27 g
The recipe makes 8 kachoris.
Whole recipe
3,260 kcal
- Protein
- 36 g
- Carbohydrate
- 287 g
- Fat
- 219 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos