Easy Kachori Recipe with Potato Stuffing - Perfect Winter Snack | Crispy and Flaky Snack

Boil potatoes until tender, then peel and mash them.

Heat oil in a pan over medium heat and add cumin seeds until they sizzle.

Add asafoetida, ginger, and green chilies; sauté for 1-2 minutes.

Stir in coriander powder, garam masala, turmeric powder, and salt; cook for another minute.

Add the mashed potatoes, black pepper, and lemon juice; mix well and cook for 2-3 minutes.

Remove from heat and stir in chopped cilantro; let the filling cool.

In a bowl, combine all-purpose flour, salt, and water to form a smooth dough.

Cover the dough with a damp cloth and let it rest for 20-30 minutes.

Divide the dough into equal portions and roll each into a ball.

Flatten each ball and place a spoonful of potato filling in the center.

Seal the edges and gently flatten the filled dough ball.

Heat oil in a deep pan over medium heat until hot.

Fry each kachori until golden brown and puffed, about 3-4 minutes per side.

Remove kachoris and drain on paper towels.

Serve hot with chutney or yogurt.

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