Potato Kachori Recipe

Potato Kachori
submitted by passionIfoodie at ifood.tv

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

For covering
 Refined flour100 Gram
 Soda bicarbonate1 Pinch
 Sour curds20 Gram
 Fat20 Gram
 Salt To Taste
For filling
 Potatoes160 Gram
 Green peas80 Gram
 Green chilies5 Gram
 Ginger piece1⁄2 Inch (A Small Piece)
 Coriander leaves1 Teaspoon (Leveled) (A Little)
 Turmeric3⁄4 Pinch (A Small Pinch)
 Garam masala powder1 Pinch
 Lime1⁄4
 Mustard seeds1⁄2 Pinch (A Few)
 Oil5 Gram (For Tempering)
 Oil30 Milliliter (For Frying, With 30 Milliliter Absorption)
For imli chutney
 Tamarind50 Gram
 Jaggery1 Teaspoon (Leveled) (A Little)
 Green chilies2
 Chili powder1 Pinch

Nutrition Facts

Serving size: Complete recipe

Calories 1207 Calories from Fat 514

% Daily Value*

Total Fat 58 g89%

Saturated Fat 11.4 g56.8%

Trans Fat 0 g

Cholesterol 19.6 mg

Sodium 638.9 mg26.6%

Total Carbohydrates 157 g52.4%

Dietary Fiber 13.9 g55.7%

Sugars 39.9 g

Protein 21 g42%

Vitamin A 27.2% Vitamin C 215.8%

Calcium 14% Iron 51.4%

*Based on a 2000 Calorie diet

Directions

1. Sieve flour with salt.
2. Rub fat into flour.
3. Beat the curds with a little water and add to flour.
4. Add soda bicarbonate dissolved in a little water.
5. Make a smooth dough and keep aside.
6. Boil potatoes in jackets. Peel and cut into cubes.
7. Boil peas and add to potatoes.
8. Remove seeds from green chillies and chop. Chop ginger and coriander leaves.
9. Add ginger, green chillies and coriander leaves and garam masala to potato and pea mixture. Mix well.
10. Heat oil. Add mustard seeds. As they crackle add turmeric and mix with potatoes.
11. Add lime juice and mix thoroughly.
12. Divide dough into equal portions.
13. Divide potato mixture into same number of portions.
14. Flatten dough between palms; fill centre with prepared stuffing, seal edges on top.
15. Deep fry till golden brown and serve piping hot with tamarind chutney.
16. For chutney, soak tamarind and extract pulp. Mix all ingredients. Boil, strain and use.
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