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Explore Aloo Pyaaz Ki Kachori | आलू प्याज की कचोरी | Chef Sanjyot Keer with 1,036,856 views, 24,261 likes, and 323 comments. Experience the impact of this video content that has captured audience attention.

Full recipe for Aloo pyaaz ki kachori Prep time: 45 mins Cooking time: 30 mins Serves: 4 For aloo filling Ingredients: • Oil 2 tbsp • Jeera (cumin seeds) 1 tbsp • Hing ½ tsp • Coriander seeds 1 tbsp (crushed) • Saunf (fennel seeds) 1 tbsp • Ginger 2 tbsp (chopped) • Green chillies 2-3 nos. (chopped) • Onions 2-3 medium size (chopped) • Salt to taste • Red chili powder 1 tbsp • Coriander powder 1 tbsp • Black pepper powder 1 tsp • Sugar 1 tsp • Gram flour 1 tbsp • Boiled Potatoes 4-5 medium size • Amchur powder 1 tsp • Kasuri methi 1 tbsp Method: • Heat oil in a wok, add jeera and allow it to splutter, add hing, crushed coriander seeds, saunf, ginger and green chillies, Sauté for a minute. • Add onions and salt, sauté to remove excess moisture from the onions, cook until they are translucent. • Add red chilli powder, coriander powder, black pepper powder, sugar and gram flour, cook for a minute. • Add boiled potatoes and salt to taste, mix well and lightly mash the potatoes, stir and cook for 4-5 minutes. Add kasuri methi and amchur powder, mix well. • Cool down the mixture completely, take a large spoonful of mixture and shape into balls. For making kachori Ingredients: • Refined flour (maid) 1 ½ cup • Ajwain 1 tsp • Salt 1 tsp • Ghee 1/3rd cup • Water 180 ml • Aloo Filling shaped in balls • Oil for frying Method: • In a mixing bowl add refined flour, Ajwain, salt and ghee, mix well and incorporate the ghee into the flour. • Add water slowly and gradually, knead a semi soft dough. Cover it with a damp cloth and rest it for 30 minutes. • Knead once again after the rest. Divide the dough into equal parts and shape into balls. • Grease your palm with oil, flatten the dough balls with your palms, shape into cups keeping the centre thick and sides thin. • Fill the cup with the filling ball and cover it completely by pressing the filling balls in centre and seal it by bringing the ends together. • Flatten with light hands into a semi thick disk. • Fry them on low heat for 15-18 minutes or until crisp and golden brown. • Remove on an absorbent paper. • Serve hot with tamarind chutney or mint chutney. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ

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