Each time I call up mum to inform her of my visit, she starts planning the menu days in advance! We argue over it a lot, because I want her to just relax and therefore insist on just a simple dal-chawal lunch, with a salad thrown in to keep her happy. This time, though, she suggested something that had me all pumped up and agreeing readily to whatever she said.
She wanted to prepare the Aloo Kachori for me, the one we used to have at our school canteen, ages ago. The soft, melt-in-the-mouth kachoris were our canteen-owner’s speciality, a recipe mum, too, prepared, just for me!
Having had these delicate beauties years ago, mum and I often reminisced about their uniqueness. It’s been ages since I visited my alma mater. I did think of going there, once or twice, if not for anything else then just to taste this delicious canteen fare. Those plans never materialised, though, but mother fulfilled my wish of so many years!
I so love these kachoris that, being too possessive by nature, I wouldn’t have parted with the recipe, but, decided to be generous and follow in our canteen-uncle’s footsteps! Yes, I can be a big kanjoos at times!
So, here’s the recipe for you all, with pictures clicked at mum’s kitchen.
Recipe for Aloo Kachori:
Potatoes – 1/2 a kg, boiled and mashed.
Freshly grated coconut – 1
Coriander, green chillies – finely chopped.
Salt, sugar to taste.
Raisins – a handful
Oil – to fry.
Mix the freshly grated coconut, finely chopped coriander and green chillies (as per preference). Add sugar and salt to taste and also the raisins, and keep it aside.
Now, take the boiled and mashed potatoes and roll them into balls (like the ones you make for your chapatis).
Fill the stuffing into the balls and keep aside.
Heat oil in a wok.
Make a paste of cornflour and water, just enough for the stuffed balls to be dipped into and coated with a thin layer.
Ease the balls in the oil and fry till golden brown. You need to do this with a lot of patience, love and care. The balls have the tendency to burst open. Keep the flame at medium high while frying.
Remove once golden brown and place them on a paper towel.
These can be eaten with sweetened curds, or even as is, or with mint/coriander chutney. I prefer eating them without any accompaniments because of their heavenly taste and their softness and a slightly crispy exterior.
Ah! Even as I type this post, I feel my mouth watering! I can have these each day, every day, and yet not tire of eating.
Do try these out and let me know how you liked them. I bet you will love these babies!
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