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Khasta Kachori Aloo Recipe
Deep fried pastry stuffed with spicy potato (Aloo) mixture. Khasta refers to the flaky pastry shell (Khol)
Khasta Kachori is a common item in Uttar Pradesh and Punjab specially during weddings. The stuffed Khol is deep fried at a low to medium heat. The key to being Khasta (Flaky crisp) is amount of shortening in the Khol and the low frying temperature. Khasta Kachori is served with Peppermint Chutney , Tamarind Chutney and Chaat Wala Dahi . Traditionally, the whole potatoes or boiled and then crumbled for stuffing. I grate the raw potatoes and then prepare stuffing. It makes the job easier with better results.
Ingredients
1. Khol: 14
Stuffing
1. Potatoes: 2 Cups, Russet potatoes peeled and grated very coarse.
2. Water: 4 cups to boil potatoes
3. Serrano: 2 to 3 Washed and chopped
4. Garlic: 3 Cloves, Peeled minced
5. Ginger: ¾" Peeled finely chopped.
6. Salt: ¼ teaspoon or to taste
7. Cumin seeds: ½ teaspoon, slightly crushed
8. Coriander seeds: ½ teaspoon, slightly crushed
9. Fennel seeds: ½ teaspoon, slightly crushed
10. Coriander powder: ½ teaspoon
11. Clove powder: ¼ teaspoon
12. Amchoor: 2 teaspoons
13. Cilantro: 2 Tablespoons, washed stem discarded, leafs chopped
14. Asafetida (Hing) powder: ¼ teaspoon
15. Canola oil for frying
Method
Stuffing
1. Put water and grated potatoes in a pot. Bring it to a boil. Boil for five minutes. Shut off heat and drain, saving 2 tablespoons of water. Do not rinse. This process will blanch the potatoes and prevent overcooking needed for the potatoes to maintain cell structure for texture.
3. While potatoes are still hot, add remaining ingredients, and the saved water. Knead it like a dough.
4. Divide stuffing in 14 parts.
Frying
1. Preheat deep fryer to 275º F.
Note: You will not use use rolling pin for the following steps. Lightly oil your hands and form Kachori.
2. Press one of the Khol ball to about 3 to 4" diameter. Place a part of the stuffing on top.
Gather the dough around folding the stuffing in. Make sure most of the air escapes. Press down again making it flatter.
5. Fry about 3 to 4 Kachori at a time, till they are golden brown.
Yogi's Notes
1. I don't roast Fennel, Coriander, and Cumin seeds. You may want to roast these seeds in hot 1 teaspoon of oil before mixing with Dal.
2. You may add 1 teaspoon of Punjabi Garam Masala in the stuffing.