How To Make Delicious Aloo Kachori & Dhania Chutney From Scratch.[Tutorial]

Boil and mash 4 medium potatoes.

Grate 1 medium onion and finely chop 2 green chillies.

Finely chop 6 mint leaves and a handful of coriander.

Heat a pan on medium heat and add 2 tablespoons of vegetable oil.

Once the oil is hot, add the grated onions and cook for 1 minute.

After 1 minute, add 1 teaspoon of cumin seeds, 0.5 teaspoon of ginger and garlic paste, 1 teaspoon of chili flakes, 0.5 teaspoon of turmeric powder, and 0.5 teaspoon of garam masala. Mix well.

Add the mashed potatoes to the pan and mix thoroughly.

Add the chopped green chillies, mint leaves, and coriander to the potato mixture. Mix well.

Add 1 teaspoon of salt (or to taste) and mix again. Remove from heat and allow to cool down.

In a blender, add 1 bunch of chopped coriander, 2 green chillies, 2 cloves of garlic, 0.25 teaspoon of cumin seeds, and 0.25 teaspoon of salt. Blend into a fine paste to make dhania chutney.

Once the filling has cooled, shape it into golf-sized balls, lubricating your palms with oil to prevent sticking.

In a mixing bowl, add 2 cups (250 grams) of all-purpose wheat flour and 1 flat teaspoon of salt. Mix together.

Add 3 tablespoons of vegetable oil to the flour and mix well.

Make a well in the center of the flour mixture and add lukewarm water little at a time to form a soft dough.

Knead the dough for 1 minute until soft and cover it. Let it rest for 20 minutes.

After resting, divide the dough into balls the size of the filling. If the dough sticks, grease your palms with oil.

Flatten each ball of dough slightly to form a disc, place the filling in the center, and seal it by pinching the edges together.

Press down the sealed kachori to form a disc with stuffing inside.

Heat vegetable oil in a pan on medium heat for frying.

Once the oil is hot, carefully add the kachoris, pressing them down slightly before adding.

Fry the kachoris on medium heat, turning occasionally, until golden brown on both sides.

Remove the kachoris and place them on paper towels to absorb excess oil.

Serve the kachoris with the homemade dhania chutney.

Equipment Needed

Dietary

Allergens