Allahabad Ka Kachori Aloo (इलाहाबाद का कचौरी आलू)
This traditional dish from the Uttar Pradesh Cuisine is a flavorful and spicy kachori served with aloo sabzi, perfect for breakfast or as a snack.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup semolina
- 1/4 cup ghee
- 1/2 tsp salt
- 4 medium potatoes, boiled and mashed
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 2 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- In a bowl, mix the all-purpose flour, semolina, ghee, and salt. Knead into a stiff dough using water. Cover and set aside for 15 minutes.
- Meanwhile, heat oil in a pan and add cumin seeds. Once they splutter, add the mashed potatoes, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 5 minutes. Remove from heat and let it cool.
- Divide the dough into small balls and roll each ball into a small puri. Place a spoonful of the potato filling in the center and bring the edges together to seal the filling. Flatten the ball gently and roll it into a thick disc.
- Heat oil in a deep pan and deep fry the kachoris until golden brown and crisp. Drain on paper towels to remove excess oil.
- Serve hot with aloo sabzi and garnish with fresh coriander leaves.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 40g
- Protein
- 8g
- Fat
- 12g
Supplies
Deep pan for frying Mixing bowl Pan for cooking aloo sabzi
Tools
Rolling pin Tongs Knife
Serving suggestions
Serve the kachori aloo with tamarind chutney and green chutney for an extra burst of flavor.
Tips & tricks
For a healthier version, the kachoris can also be baked in the oven instead of deep frying.
Cost
$10