Crispy Potato Onion Kachori

Instructions

1. Prepare the dough: Mix flour, salt, and crushed celery seeds dry. Add 2-3 tablespoons of ghee and rub it into the flour with your palms until the mixture is crumbly and greasy. Gradually add little water and knead to form a firm but not wet dough. Knead the dough using the press and fold method for 10-12 minutes until it becomes elastic. Cover with a wet cloth and rest for 30 minutes.
2. Prepare the stuffing: Heat 2 tablespoons oil in a pan. Add a pinch of asafoetida, 1 teaspoon crushed cumin seeds, and coarsely chopped coriander leaves. Add finely chopped green chillies and 2 teaspoons gram flour. Fry the gram flour on medium-low flame for 1-2 minutes until aromatic and lightly cooked. Add finely chopped onion and fry until light pink. Add red chilli powder and turmeric powder, mix well. Add boiled potatoes and mash smoothly with a masher. Add salt, black pepper, black salt, and dry mango powder after the mixture cools slightly. Mix well and set aside.
3. Shape the kachoris: Knead the rested dough again briefly. Divide into small balls. Flatten each ball with fingers to make a thick round groove in the center. Place a round ball of stuffing in the center. Cover the stuffing with the dough by pressing inward with fingers, forming a bundle shape. Remove excess dough. Press the center and make a cross pattern to evenly spread the stuffing inside. Flatten gently with palms without using a rolling pin.
4. Fry the kachoris: Heat oil for deep frying on low flame. The oil should not be very hot; only light bubbles should appear when kachori is placed. Fry 3-4 kachoris at a time without touching them. When they puff up, flip them over carefully. Fry on medium flame until golden brown and crispy on both sides. Remove and drain excess oil.