Khasta Kachori...... Aaloo Matar Wali

You must have tried Khasta Kachori before but the one that I m going to share with you today is made up with fresh and spicy Potato & Peas filling and not with Dal/lentil filling. Its not as heavy as the dal one and is much more fresh. Its such a mouth watering snack that you cannot just eat one. After having this, with a nice hot cup of ginger tea, you will never crave for Samosa again.

Makes 50
Servings 25
Servings Size 2

Ingredients:

For Dough:
All-Purpose flour (7 Cups)
Refind Oil/Vegetable Shortening (1 Cup)
Salt (1 Tbsp)
Water (400 ml)

For Filling:
Potato (4-6 Large, Boiled & Mashed)
Peas (1 1/2 Cups, Boiled)
Green Chillies (7-8, Finely Chopped)
Ginger (2 1/2 Tbsp, Minced)
Coriander Leaves (1 Cup)
Oil (2 Tbsp)
Spices:
Turmeric Powder (1/2 Tbsp)
Red Chilli Powder (1/2 Tbsp)
Coriander Powder (2 Tbsp)
Amchoor Powder (1 Tbsp)
Salt (To Taste)
Oil for Frying

Method:

1. Start by making the dough or the crust for the Khasta Kachori. Put all the dry ingredients in the Food Processor and start pulsing.
2. Add Refind oil/ Vegetable shortening and pulse 5 times, so that it is mixed with the dry ingredients.
3. Now start adding water slowly from the feed tube and make a hard dough. The harder the dough will be, the crispier the Khasta will become.
4. Take out and keep aside for 30-45 mins, covered with a plastic wrap or a wet cloth. If needed, smooth the dough with hands.
5. For potato filling: In a large bowl mix mashed potatoes, boiled peas, coriander leaves, ginger and green chillies. Keep aside.
6. Heat oil in a pan and add all the spices accept Amchoor powder and fry them for about 1/2 minute.
7. Now add the potato mixture prepared before to the spices and sprinkle Amchoor powder over it. Mix well and let it cool for a while.
8. Take a small portion of dough and roll it in the shape of a circle. Put a little bit of potato filling in the middle of it, as shown in the picture below.

1. Roll it into the shape of Khasta Kachori, as shown below.

1. Heat oil for frying in a pan and deep fry them until they are golden brown on a medium low flame.
2. Serve hot with Coriander Chutney/ Tamarind Chutney.

Tips: You can freeze them after very lightly frying them. Keep them on a baking sheet and put them in the freezer overnight. Transfer them into a ziplock bag and freeze them again. Whenever want to serve them, keep them out for 6-8 hours and than fry them in heated oil until they are done. They will taste as fresh as ever.

To make it more crispy and a little more healthy, substitute 2 cups of flour with 2 cups of Semolina/ Rava.

You can also add some dry fruits like cashews and golden raisins to potato filling, to make it more attractive for special occasion.