Khasta Kachori Aloo Chaat

By Ranveer Brar · 120 min

Ingredients

Instructions

1. Put the refined flour, salt to taste, a pinch of carom seeds and 80 ml oil in a bowl and mix well.
2. Add water as needed and knead into a semi-soft dough.
3. Oil the dough lightly and rest it for a while.
4. Divide into medium lemon-sized balls and roll each into a thin roti.
5. Spread the dal stuffing evenly over one roti, cover with a second roti, cut and shape as you like.
6. Heat oil in a kadhai until moderately hot, add the kachoris and fry until crisp and golden.
7. Drain the kachoris on an absorbent sheet.
8. For the aloo chaat: heat 2 tbsp oil in a kadhai, add ½ tsp each cumin and fennel seeds and let them splutter.
9. Add the boiled potatoes, coriander powder, turmeric, degi red chilli powder, black pepper, a pinch of asafoetida and cook for 2-3 minutes.
10. Add salt to taste, a pinch of sugar and a pinch of dry mango powder and mix well, then move to a tray.
11. For the dal stuffing: heat 2 heaped tbsp oil in a handi, add ½ tsp cumin seeds and the urad dal paste and cook for 10-12 minutes on medium flame.
12. Add a pinch of asafoetida, ½ tsp turmeric, 1 heaped tsp degi red chilli powder and 1 tbsp dry fenugreek leaves and cook briefly.
13. Add ½ tsp dry mango powder and salt to taste, mix well, then move the stuffing to a tray.

Summarized from Ranveer Brar's video. Watch it for the details.

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