Street food and desi snacks are never enough, we are always in constant search for more. From enjoying samosas, pakora, kebab to patties, the list is endless. However, how can you miss out out on Kachori when talking about some of the best and drool-worthy Indian street foods. Kachori is one of the most beloved street foods of India that has been with us since the very beginning of the 16th century. They are a fluffy and crunchy deep-fried snack that usually have a smooth and crispy covering of refined flour (maida) filled in with heavy stuffing of either dals or veggies, that are altogether infused with a plenty of spices and chutneys. Our aloo-makai kachoris is made with maize flour, potatoes and a flavourful mix of masalas that are sure to beat your hunger pangs. Well, we probably may have got you excited, so reward yourself with a cheat day and relish the eclectic flavours of this unusual and appetizing aloo-makai kachori.
Ingredients-
- 2 cup maize flour
- 4 cups of water
- 1 tablespoon oil
- Oil for frying
- 4 boiled potatoes
- 50-100g boiled peas
- 2-3 Green chillies
- Coriander leaves
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1-2 tablespoon red chili powder
- 2 tablespoon amchur powder
- 2 tablespoon salt or as per taste
- Pinch of asafoetida
- 1 tablespoon garam masala
Method for preparation-
- First start with making the stuffing. Heat oil in a pan and add crushed fennel, coriander and cumin seeds into it. Once they begin to crackle, add smashed potato, and green peas, along with this add all the masalas and spices.
- Once ready, allow your stuffing to cool down
- Meanwhile, take a big pan and heat with oil. Add water, mix with salt and also pour the cups of maize flour. Cook this for 5-10 minutes or until the maize flour absorbs all the water.
- You will notice a thick dough-like mixture, roll into some balls. Grease your hands with oil and start adding the stuffing between them.
- Now in a heated pan with oil, start frying the kachoris from both the sides until they turn crown and crispy.
- There you go! Your makai kachoris are ready!