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Aloo pyaaz ki kachori

A great breakfast item, famous in the North Indian region. It is served with different things varying from states to states. In Rajasthan it is served with Kadhi and in Uttar Pradesh it is served with Aloo ki sabzi or Chole.

  • Prep time:
  • 40mins
  • cook time:
  • 35mins
  • serves:
  • 4

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Vegetarian

Level : Moderate

Cuisine : Indian

Course : Breakfast

Recipe Notes

Deep fry on low flame

Tags

  • Egg Less
  • Veg
Ingredients

Ingredients For Aloo pyaaz ki kachori

Methods
  • 1. Heat oil in a wok add jeera and allow it to splutter and hing crushed coriander seeds saunf Ginger and green chillies saute for a minute.
  • 2. Add onions and salt saute to remove excess moisture from the onions until they are translucent.
  • 3. Add red chilli powder coriander powder black pepper powder sugar and gram flour cook for a minute.
  • 4. Add boiled potatoes and salt to taste mix well and lightly Mash the potatoes stir and cook for 4 to 5 minutes. Add kasuri Methi and amchur powder mix well.
  • 5. Cool down the mixture completely take a large spoon full of mixture and shape into balls.
  • 6. In a mixing bowl add refined flour ajwain salt and ghee mix well and incorporate the ghee into the flour.
  • 7. Add water slowly and gradually knead a semi soft dough. Cover it with a damp cloth and rest it for 30 minutes.
  • 8. Knead once again after the rest. Divide the dough into equal parts and shape into balls.
  • 9. Grease your palm with oil flatten the dough balls with your palm shape into cups keeping the centre thick and sides thin.
  • 10. Fill the cup with the filling ball and cover it completely by pressing the filling ball in centre and seal it by bringing the ends together.
  • 11. Flatten with light hands into semi thick disk.
  • 12. Fry them on low heat 15 to 18 minutes or until crisp and golden brown.
  • 13. Remove on an absorbent paper.
  • 14. Serve hot with tamarind chutney aur Mint Chutney.
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