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Aloo Kachori: Crisp Snacks For Holi
Deep Fried Snacks
oi-Anwesha
Like
most
of
Indian
food
that
is
eaten
during
festivals
it
not
exactly
healthy
or
rather
for
the
calorie
conscious.
This
holi
recipe
has
lots
of
carbs
from
the
potatoes
and
is
stiffly
deep
fried.
Your
preparation
time
should
be
around
20
minutes
and
rolling
out
the
kachories
to
fry
takes
another
5.
Ingredients
For
Aloo
Kachori:
1.
Potatoes
8-10
(boiled)
2.
Arrowroot
100
grams
3.
Coconut
(grated)
1
bowl
4.
Black
grams
or
chole
(soaked
overnight
and
boiled
with
the
potatoes)
5.
Green
chillies
4-5
(chopped)
6.
Armchoor
or
Dry
mango
powder
1
tablespoon
7.
Asfoetida
or
hing
1
pinch
8.
Oil
1
cup
(for
deep
frying)
9.
Salt
as
per
taste
Procedure For Making Aloo Kachori:
- Boil the potatoes and the gram together. Keep the gram for later use and smash the potatoes with a the head of a serving spoon.
- Now dilute the arrowroot with 2 cups of water and mix it with the smashed potatoes. Add salt and asfoetida to this mushy mix; even out all the lumps or the this kachori recipe would not work.
- Now mix the grated coconut with the gram and season it with green chillies, a bit of salt and amchoor. Whip over to mix it well.
- Take small portions out of the potato arrowroot mix and and roll it out into a flat bread (puri). Now put a spoonful of coconut filling in it and roll it into a small round ball.
- Heat oil in the pan and only when it is steaming hot, release the puris in it. They will bloat up instantly.
Serve Aloo Kachori with dal or raita.
Comments
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Story first published: Tuesday, February 28, 2012, 16:32 [IST]
Other articles published on Feb 28, 2012