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Potato kachorian
Ingredients:-
Potatoes(boiled and mashed) ½ kg
Salt as per taste
Red chillies(crushed) 1 tb sp
Black pepper(freshly ground) ½ t sp
Whole coriander 1 tb sp
Cumin seeds ½ t sp
Green chillies(chopped) 4-6
Fresh coriander(chopped) 1 bunch
Lemon juice 4 tb sp
Plain flour(maida) ½
kg
Baking soda ½ t sp
Oregano seeds ¼ t sp
Jiggery(ground) 2 tb sp
Oil
for frying
Method:-
Mix mashed potatoes with salt, red chili, black pepper,
whole coriander, cumin, fresh coriander, green chilies and lemon juice.
Refrigerate for 5-10 minutes.
In a saucepan, cook jiggery with 4 tb so of water for 2-3
minutes to make a syrup. Mix flour with salt, baking soda, oregano and jagerry
syrup and knead into a hard dough with some water. Wrap it in a wet muslin
cloth and keep aside for 10-15 minutes.
Make small portion of the dough and stuff each portion of
the dough and stuff each portion with 1 tb sp of potato mixture. Carefully fold
up the edges with wet hands to completely cover the filling and press the edges
together to seal. Refrigerate the kachoris for 10-15 minutes.
Wet your hands again and lightly press each kachori on your
palm. In a wok, heat oil on medium heat for 3-5 minutes and deep fry the
kachoris till golden brown.
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