Name: Falahari Kachoris with Potato Stuffing recipe by Archana Bhargava at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: For the Dough:; 1 cup Rajgira ka atta; 1/2 cup Singhare ka atta; Salt to taste; 2 tbsp oil for moyan; Water as required; For the stuffing:; 2 boiled potatoes, cut in small cubes; 2 finely chopped green chillies; 1 tbsp finely chopped mixed dry fruits, like cashews, raisins, chironji; Salt to taste; 1/2 tsp red chilly powder; 1/2 tsp jeera powder; 1/2 tsp amchur powder; 1 tbsp green chutney - made with fresh coriander, green chillies, salt, sugar and lime juice; Take oil for deep frying the potatoes as well as kachoris

Ingredients Serving: 5

For the Dough:
1 cup Rajgira ka atta
1/2 cup Singhare ka atta
Salt to taste
2 tbsp oil for moyan
Water as required
For the stuffing:
2 boiled potatoes, cut in small cubes
2 finely chopped green chillies
1 tbsp finely chopped mixed dry fruits, like cashews, raisins, chironji
Salt to taste
1/2 tsp red chilly powder
1/2 tsp jeera powder
1/2 tsp amchur powder
1 tbsp green chutney - made with fresh coriander, green chillies, salt, sugar and lime juice
Take oil for deep frying the potatoes as well as kachoris

Instructions

For making the dough:
In a mixing bowl put together Singhare ka atta, Rajgira ka atta, salt and oil, mix well.
Then by adding water little by little knead a smooth but tight dough.
The dough is ready.
For the stuffing:
Heat oil for deep frying, first on high then make it medium.
Now put chopped potatoes in the hot oil and fry them until it becomes light brown, stirring continuously.
When done, take them out in a bowl and sprinkle salt, red chilli powder, jeera powder and amchur powder, mix well.
Let them cool a little, then add green chutney.
Now mash the potatoes and make it like a dough.
Add green chillies and dry fruits to the potatoes mixture.
The stuffing is ready.
Making the Kachoris:
Heat oil for deep frying the kachoris, first on high then make it low.
Once again knead the dough into a smooth texture and make small balls from it.
Now flatten each ball on your palm and put some filling in the center and seal it properly from all sides.
Now roll this stuffed ball very gently with a rolling pin, so that the stuffing doesn't come out.
Now slide the rolled out kachori in the hot oil.
Fry only two kachoris at one time.
Fry on low heat, turning them at regular intervals, until becomes brown and crispy from both the sides.
In this way, make all the kachoris.
You can have these with any type of chutney, aloo ki sabji or you can have it like that only as it is filled with a chatpati stuffing.

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