-
1
For the dough:
-
2
(This dough needs to be very firm in texture for the kachori to be crunchy. Since this dough contains salt, it cannot be kept outside for a long time as it will quickly become loose.)
-
3
In a food processor, add whole wheat flour, graham flour, salt and asafoetida and give it a quick pulse for 5 seconds in order to mix everything together. Now add 3 tablespoons of oil and the water (a little at a time) to the dry ingredients and pulse till you form a firm dough. Add water in intervals just until you form a firm dough.) Set dough aside.
-
4
For the filling:
-
5
Take a medium size bowl, add filling ingredients and give it a quick mix.
-
6
Make equal sized balls from the Kachori dough. Kachori are usually thick and small in size. Now take 1 dough ball, flatten it slightly to form a thick disc and fill it with potato stuffing mix (I'm putting 2 tablespoons of filling in there). Seal the edges of the dough around the filling and roll it again to form a thick and small disc. (Make sure to not put too much pressure as too much pressure will burst the disc.)
-
7
Heat 2 cups of oil in a nonstick wok on high for 7-8 minutes. Once oil is hot, reduce the heat to medium. Add 1 kachori at a time, let it fry on each side for 1-2 minutes until each side is golden in color.
-
8
Once the kachori are fried on both sides (golden brown) take them out of the wok and place them on a paper towel to absorb any extra oil. Repeat with the remaining kachori.
-
9
Serve hot with cold yogurt or vegetables.
