Aaloo Bhujia With Kachori Recipe

    kachori bhujiya

    Aaloo Bhujia With Kachori Recipe – Bihari Recipe Kachori Bhujiya

    Kachori bhujiya is a one pot meal and keep ones full for longer. Kachori bhujiya is a traditional recipe of Bihar. This tempting and crusty kachoris made with wheat flour and served with black pepper flavored potato bhujiya can be prepared on any holiday as special breakfast or anytime you are bored of having same meals.

    This dish is so perfect and delicious that everyone at my home loved it. Potatoes are one such veggie that goes around well with any other vegetable. Even a simple potatoes sabzi tempered with some desi spices taste super yummy when served with piping hot pooris. So, today, I have kachoris bhujiya recipe for you all. It is quick to make and is absolutely delightful! Here is my recipe of spicy-zingy bhujiya and kachori for you all. Enjoy!

    Directions

    Getting ready:

    Sieve wheat flour in a bowl.

    aloo bhujiya and kachori

    Rinse the potatoes thoroughly with water. Drain the excess water. Cut each potato into 2-4 pieces with their skin on. Cut big potatoes into 4 pieces or else cut it into 2 chunks. Similarly, cut all the potatoes.

    aloo bhujiya kachoriMaking:

    Take wheat flour in a big mixing bowl and add semolina, carom seeds, kalonji, salt and 4 tsp oil into it and mix everything well. With help of lukewarm water, knead stiff and tight dough, same as required for making regular pooris. For kneading this much amount of flour, ¼ cup of water is required. Cover the dough and keep it aside for 20 minutes to rest. Meanwhile let us prepare aloo bhujiya.

    aloo bhujiya and kachori

    Preheat oil in a pan. When oil is sufficiently hot, add ½ tsp cumin seeds and asafoetida into it. After sauteing cumin seeds, add turmeric powder and coriander powder. Saute the spices for a while.

    aloo bhujiya and kachori
    Then add chopped potatoes into the spices along with salt, red chilly powder and finely chopped green chilly. Mix everything really well with the spatula until each potato gets nicely coated with spices. Saute for 2 to 3 minutes.
    aloo bhujiya and kachori

    After that, add 2 to 3 tbsp water into it. Cover and cook for 5 minutes on low flame. Check later. Stir the potatoes at regular interval of 5 minutes and cook until potatoes get soft and tender. If required, add more water.

    aloo bhujiya and kachori

    Meanwhile let us prepare a masala for the sabzi. For this take rest of the spices like remaining 1 tsp of cumin seeds, black peppercorns, peel the ginger and chop them roughly, put it into the grinder along with 1 to 1.5 tbsp of water in a mixture jar and make a fine paste of it. Keep it aside.

    aloo bhujiya kachori
    Check the potatoes now. Press a potato with the spatula and check whether it is cooked or not. When the potatoes are cooked thorough, add mango powder, chopped green coriander and freshly grounded masala into the pan. Cook for 2 to 3 minutes on high flame. Mix everything really well.

    aloo bhujiya kachori

    Aloo bhujiya is now ready. Turn off the flame and take out the bhujiya in a serving bowl. Now prepare the kachoris.

    aloo bhujiya kachorialoo bhujiya kachori

    20 minutes are over, dough is also ready. Grease hands with some oil and knead the dough again. Make 18 to 20 lumps from dough, equal to the size of small lemon. Roll the lumps, giving it an oval shape. Place them in a bowl.

    aloo bhujiya kachori

    Take one dough ball, place it over the rolling board and with help of rolling pin roll it out to 3 inch diameter round poori. Keep it little thick. Similarly roll rest of the dough balls.

    aloo bhujiya kachori

    Heat enough oil in a wok to deep fry the kachori. When oil is medium hot, gently slide the rolled pooris into it. Press the kachori gently with the spatula. It will raise and start floating on the surface of the oil. Flip its side and fry it on medium flame until it gets golden brown in color from both the sides. When the kachori is fried aptly then drain it out on the kitchen paper towel placed on a plate. Likewise fry all kachoris. Kachoris are now ready to serve.

    aloo bhujiya kachoriServing:

    Serve this mouth-drooling and delectable aloo bhujiya with kachori piping hot along with roasted tomato chutney, you’ll love it for sure.

    aloo bhujiya kachoriSuggestions:

    • For traditional kachori bhujiya recipe, bhujiya is prepared with small potatoes which have a unique and delectable taste. If small sized potatoes are not available then, take big size potatoes, peel and make bhujiya similarly.
    • Fry kachori on medium flame until it gets golden brown in color and crusty.
    • For 3 to 4 members
    • Time – 1 hour
    Aaloo Bhujia With Kachori Recipe Aaloo Bhujia With Kachori Recipe
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Wheat Flour - 2 cup (250 grams)
    • Semolina - ½ cup (80 grams)
    • Kalonji - ½ tsp
    • Carom seeds - ½ tsp
    • Salt - more than ½ tsp or as per taste
    • Mustard oil - for frying kachoris and kneading dough
    • Potato - 500 grams (small size)
    • Green coriander - 4-5 tbsp (finely chopped)
    • Mango powder - ½ tsp
    • Salt - 1 tsp or as per taste
    • Mustard oil - 4-5 tbsp
    • Red chilly powder - ¼ tsp
    • Turmeric powder - ¼ tsp
    • Asafoetida - 1 pinch
    • Cumin seeds - 1.5 tsp
    • Ginger - 1 inch piece
    • Black pepper - 20-25
    • Green coriander - 1 tsp
    • Mustard oil - for frying kachori
    Instructions
    1. Sieve wheat flour in a bowl.
    2. Rinse the potatoes thoroughly with water. Drain the excess water. Cut each potato into 2-4 pieces with their skin on. Cut big potatoes into 4 pieces or else cut it into 2 chunks. Similarly, cut all the potatoes.
    3. Take wheat flour in a big mixing bowl and add semolina, carom seeds, kalonji, salt and 4 tsp oil into it and mix everything well. With help of lukewarm water, knead stiff and tight dough, same as required for making regular pooris. For kneading this much amount of flour, ¼ cup of water is required. Cover the dough and keep it aside for 20 minutes to rest. Meanwhile let us prepare aloo bhujiya.
    4. Preheat oil in a pan. When oil is sufficiently hot, add ½ tsp cumin seeds and asafoetida into it. After sauteing cumin seeds, add turmeric powder and coriander powder. Saute the spices for a while.
    5. Then add chopped potatoes into the spices along with salt, red chilly powder and finely chopped green chilly. Mix everything really well with the spatula until each potato gets nicely coated with spices. Saute for 2 to 3 minutes.
    6. After that, add 2 to 3 tbsp water into it. Cover and cook for 5 minutes on low flame. Check later. Stir the potatoes at regular interval of 5 minutes and cook until potatoes get soft and tender. If required, add more water. Meanwhile let us prepare a masala for the sabzi.
    7. For this take rest of the spices like remaining 1 tsp of cumin seeds, black peppercorns, peel the ginger and chop them roughly, put it into the grinder along with 1 to 1.5 tbsp of water in a mixture jar and make a fine paste of it. Keep it aside.
    8. Check the potatoes now. Press a potato with the spatula and check whether it is cooked or not. When the potatoes are cooked thorough, add mango powder, chopped green coriander and freshly grounded masala into the pan. Cook for 2 to 3 minutes on high flame. Mix everything really well.
    9. Aloo bhujiya is now ready. Turn off the flame and take out the bhujiya in a serving bowl. Now prepare the kachoris.
    10. minutes are over, dough is also ready. Grease hands with some oil and knead the dough again. Make 18 to 20 lumps from dough, equal to the size of small lemon. Roll the lumps, giving it an oval shape. Place them in a bowl.
    11. Take one dough ball, place it over the rolling board and with help of rolling pin roll it out to 3 inch diameter round poori. Keep it little thick. Similarly roll rest of the dough balls.
    12. Heat enough oil in a wok to deep fry the kachori. When oil is medium hot, gently slide the rolled pooris into it. Press the kachori gently with the spatula. It will raise and start floating on the surface of the oil. Flip its side and fry it on medium flame until it gets golden brown in color from both the sides.
    13. When the kachori is fried aptly then drain it out on the kitchen paper towel placed on a plate. Likewise fry all kachoris. Kachoris are now ready to serve.
    14. Serve this mouth-drooling and delectable aloo bhujiya with kachori piping hot along with roasted tomato chutney, you'll love it for sure.

     

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    • Show Comments (1)

    • asha malik

      Mam, I’m a huge fan of your recipes. Please tell me whether it is necessary to fry the kachoris of aloo bhujiya with kachori recipe in mustard oil or we can use any refined oil instead of it because mustard oil gives a pungent flavor to the kachoris.

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