Recipe- Make layered crispy potato kachori like this, note down the recipe!

pc: indiatv

Be it any festival or guests have come to the house, everyone likes Aloo Kachori. Eating crispy potato kachori with tea is a delightful experience. However, many people complain that their potato kachori does not turn out as crispy as the ones available in the market. Today we are sharing an easy recipe to make layered, crispy potato kachori. Try making Kachori in this way once. You can serve these Kachoris to the guests coming to your house during Holi. The method to make Crispy Potato Kachori is as follows:

How to make Crispy Potato Kachori:

-Take about 2 cups of flour and add half a teaspoon of salt and 4 tablespoons of ghee to it.

-Add water slowly to knead the dough, so that it becomes smooth and soft.

-Cover the dough and keep it aside for some time so that it gets set.

-Add 2 tablespoons flour and 2-3 tablespoons ghee in a bowl and mix.

-Break 2-3 dry red chilies and put a 1-inch piece of ginger in the grinder. Grind them finely.

- Add 1 teaspoon of cumin and 1 teaspoon of coriander to the grinder and grind everything together.

-Heat some oil in a pan and add a pinch of asafoetida, some fennel, and ground spice mixture. Fry the spices.

Mash the boiled potatoes and put them in the pan. Fry the potatoes with spices.

-Add salt as per taste, a little red chili powder, 1 tablespoon garam masala, dry mango powder, and a little black salt to the potatoes. Mix well.

Apart from this, add finely chopped fresh green coriander and if desired, add one green chili to the mixture.

Now prepare balls of dough and roll them into flat circles.

- Spread flour and ghee paste on a puri and sprinkle some dry flour on it. Place another puri on top.

- Apply flour and ghee paste again on the second puri and sprinkle some dry flour on top.

-Repeat the same process with all the puris and then roll them all together into a slightly larger size.

-Cut the rolled puris into equal-sized pieces with the help of a knife.

-Flatten each portion and roll it into a thin, round roti.

-Place a portion of the potato stuffing on a disc and fold the kachori, sealing the edges.

Similarly, prepare all the kachoris and fry them on medium flame till they become light brown.

-Increase the flame to fry them evenly till they become golden brown.

-Your layered and crispy potato kachoris are ready to serve.