Aaloo Bhujia With Kachori Recipe Aaloo Bhujia With Kachori Recipe
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  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.
Recipe by Indian Good Food at http://indiangoodfood.com/754-aaloo-bhujia-with-kachori-recipe.html