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Aloo Sprout Kachori
By newindia | November 27, 2009
Ingredients
For the dough
All purpose flour (maida) 3 cups
Wheat flour (ghehun ka atta) ½ cup
Oil 2 tbsp
Salt to taste
Water for kneading
For filling
Potatoes 4 nos, boiled and mashed
Green gram (moong) sprouts ½ cup
Coriander seeds (sabut dhania) 2 tsp
Cumin seeds (shahjeera) 1 tsp
Black pepper (kali mirch) 8-10
Cloves (lavang) 5-6
Red chilli powder (lal mirch powder) 1 tsp
Dried mango powder (amchoor powder) 1 tsp
Chaat masala 1 tsp
Oil for frying
Method
Mix all purpose flour (maida), wheat flour (ghehun ka atta), salt and oil and make tough dough by adding luke warm water in between and keep it aside.
In a pan heat 2 tbsps of oil, add the cumin seeds (shahjeera), coriander seeds (sabut dhania), black pepper (kali mirch) and cloves (lavang). Once they sputter add the sprouts. Sauté for 3-4 minutes and add the mashed potatoes, salt, red chilli powder (lal mirch powder), dried mango powder (amchoor powder) and chaat masala. Mix well all the ingredients and remove from heat. Now make small puries with the prepared dough and stuff the filling. Roll them into a ball and pat in between your palms to flatten them. Heat oil in a deep pan and fry till they turn golden brown. Aloo Sprout Kachori could be served hot with tamarind or green chutney.
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