Kachori Aloo

Introduction: 

Kachori Aloo is a classic Indian snack that perfectly balances the spicy, tangy flavors of the potato curry (aloo) with the crisp, flaky texture of the kachori. This dish is a favorite across many households, especially in North India, where it is enjoyed as a street food delight or as a special weekend treat. The combination of the flavorful potato filling and the crispy exterior of the kachori makes this dish irresistible. Whether you're serving it for breakfast, brunch, or as a tea-time snack, Kachori Aloo is sure to be a hit.

Ingredients:

For the Kachori Dough:

2 cups all-purpose flour (maida)

1/4 cup ghee or oil

1/2 tsp salt

Water, as needed to knead the dough

For the Kachori Filling:

1 cup split and skinned urad dal (soaked for 4-5 hours)

1 tsp fennel seeds (saunf)

1 tsp cumin seeds (jeera)

1 tsp coriander powder

1/2 tsp red chili powder

1/2 tsp garam masala

Salt to taste

2 tbsp oil

For the Aloo Curry:

4 medium-sized potatoes, boiled and cubed

1 large onion, finely chopped

2 tomatoes, pureed

1 tsp cumin seeds (jeera)

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

1/2 tsp garam masala

Salt to taste

2 tbsp oil

Fresh coriander leaves, chopped (for garnish)

Instructions:

For the Kachori:

Prepare the Dough: 

In a large mixing bowl, combine the flour, salt, and ghee. Rub the ghee into the flour until it resembles a crumbly texture. Gradually add water and knead into a smooth, soft dough. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Filling: 

Drain the soaked urad dal and grind it into a coarse paste without adding water. Heat oil in a pan, add fennel and cumin seeds. When they crackle, add the urad dal paste. Cook on medium heat, stirring continuously, until the dal turns golden brown. Add coriander powder, red chili powder, garam masala, and salt. Mix well and cook for another 2-3 minutes. Remove from heat and let it cool.

Shape the Kachoris: 

Divide the dough into equal-sized balls. Take one ball, flatten it slightly, and place a spoonful of the filling in the center. Gather the edges and seal them, shaping it into a round ball. Gently flatten it. Repeat with the remaining dough and filling.

Fry the Kachoris: 

Heat oil in a deep pan for frying. Once the oil is hot, reduce the heat to medium and carefully slide in the kachoris. Fry until they are golden brown and crispy on both sides. Remove and drain on paper towels.

For the Aloo Curry:

Prepare the Masala: 

Heat oil in a pan, add cumin seeds, and let them splutter. Add chopped onions and sauté until golden brown. Add turmeric powder, red chili powder, and coriander powder. Stir in the tomato puree and cook until the oil separates from the masala.

Cook the Potatoes: 

Add the boiled and cubed potatoes to the masala. Mix well to coat the potatoes with the spices. Add salt and a little water if needed to adjust the consistency. Cover and simmer for 5-7 minutes, allowing the potatoes to absorb the flavors.

Finish the Curry: 

Sprinkle garam masala and fresh coriander leaves. Stir well and remove from heat.

Serving: 

Serve the crispy, golden kachoris hot with the spicy, flavorful aloo curry on the side. Garnish with extra coriander leaves and a squeeze of lemon for a tangy kick. Kachori Aloo is best enjoyed with a hot cup of masala chai, making it the perfect comfort food.

Conclusion: 

Kachori Aloo is more than just a snack; it's a celebration of flavors and textures that brings warmth and joy to any table. The crispy kachori paired with the spicy aloo curry creates a delightful contrast that will leave everyone asking for more. Whether you're making it for a special occasion or just to satisfy a craving, this recipe is sure to become a favorite in your kitchen. Enjoy the taste of India with this delicious and hearty dish!