Alu Ki Kachouri- Fried pastry with potato stuffing

Making Samosas is usually a time consuming process. When in hurry or when I have to make in huge numbers I prefer Alu kachouri over samosa. It gives almost the same taste as samosa & ofcourse! easy to make.

makes: 14 kachouris

for stuffing:

3 boiled potatoes

3 green chillies, finely chopped

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp ani seeds (saunf)

1/2 tsp amchoor(dry mango powder) or lime juice

2 tsp oil

salt to taste

For dough:

2 cups plain flour(maida)

1/4 cup(60 ml) oil

1/2 tsp ajwain(optional)

1 tsp salt

oil for deep frying

for dough:

Mix together all the ingredients of the dough & knead into a tight dough using water. Allow to rest for 10 min. Knead again to make it smooth & elastic. Divide into 14 equal part & make balls.

for stuffing:

Heat 2 tsp oil in a pan & add cumin seeds & saunf. Add green chillies rest of the spices, salt & potato. Mix well & cook on low heat for 2 min. Remove & keep aside.

(pic 3)

Process:

Take a dough ball, press lightly & pull out edges using your fingers (first picture in the pic 3 ). Stuff about 1 scoop of the potato stuffing in the centre & bring all the edges together(third picture in the pic 3). Seal the edges & flatten the ball carefully so that the stuffing doesn't come out while frying.
Repeat for rest of the balls.

Fry the kachouris in medium hot oil (in the begining temperature should be low, increase after some time to medium hot) until golden brown. Drain on obsorbant paper & serve with any of your favourate sauce.

Ghar ki rasoi tip:

The kachouris can be frozen after frying for about a month.

To freeze: do not brown while frying. Completely cool & then pack in air tight zipper bags (a few in one bag) . Before eating defrost & fry them again to a golden brown colour.