Deep Fried Indian Cornmeal Flour Flatbread with Potato Filling
Makka aur Aloo Kachori
The Hindi word Kachori means a stuffed poori.
This recipe was given to me by my late mother in-law. They are easy to make and quite delicious - Mamta.
Ingredients
- 1 cup cornmeal or maze flour (makka atta) for making roti. Available from Indian grocers
- 1 cup mashed potato (2 medium potatoes, boiled, peeled and mashed)
- 1 inch piece of ginger, peeled and grated
- 1-2 green chillies (to taste)
- A small bunch of coriander leaves, finely chopped
- 1 tsp. fennel or Saunf powder
- A large pinch of hing or asafoetida powder
- 1/2 tsp. chilli powder
- Water for making dough
- Oil for deep frying.
Instructions
- Add all ingredients in a large bowl, except oil for frying, and make a firm dough.
- Leave aside, covered, for 10-15 minutes.
- Divide into small portions to make golf size balls.
- Place between two layers of oiled plastic (I use a plastic sandwich bag, slit in half) and roll out to 5-6 inch diameter.
- Heat oil in a wok or karahi.
- Peel the top layer of plastic off, lift the Kachori and drop it gently into hot oil.
- Fry until golden brown and crisp.
- Serve hot, with Potato Curry With Tomtoes, Onion And Garlic Free, North Indian.
- They can also be eaten as snacks with pickles.
Notes
- 1/4 cup skinless urad dal can be used instead of potatoes.
- You can make parathas instead of kachories. See Plain Paratha, for how to fry.
- They are easier to make if one person rolls them out while the other fries.
- Also see Deep Fried Indian Cornmeal Flatbread with Split, Skinless Black Gram (Urad Dal)