Cornmeal & Potato Kachauri - Deep Fried Indian Flat Bread
Makka aur Aloo Kachori/Kachauri
Kiran Devi Gupta
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This recipe was given to me by my late mother in-law. They are easy to make and quite delicious - Mamta.
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.
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 kachauri and drop it gently into hot oil.
Fry until golden brown and crisp.
Serve hot, with Rasedar Aloo.
They can also be eaten as snacks with pickles.