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

1. Add all ingredients in a large bowl, except oil for frying, and make a firm dough.

2. Leave aside, covered, for 10-15 minutes.

3. Divide into small portions to make golf size balls.

4. Place between two layers of oiled plastic (I use a plastic sandwich bag, slit in half) and roll out to 5-6 inch diameter.

5. Heat oil in a wok or karahi.

6. Peel the top layer of plastic off, lift the Kachauri and drop it gently into hot oil.

7. Fry until golden brown and crisp.

8. Serve hot, with Rasedar Aloo.

9. 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 Makka & Urad Dal kachauri