Recipe for Aloo Kachori

Posted bywritershilpaPosted inFood & NutritionTags:

 

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:

 

Ingredients:

Potatoes – 1/2 a kg, boiled and mashed.

Freshly grated coconut  – 1

Coriander, green chillies – finely chopped.

Salt, sugar to taste.

Raisins – a handful

Cornflour

Oil – to fry.

Method:

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!

 

Love,

SHILPA…

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Yummy Aloo Kachori--a school canteen favourite

 

 

 

Published by writershilpa

Do you know the secret to living a happy life? Eat. Pray. Love. Or, watch what you eat, wish well for all and fill your heart with love! That's precisely what I try to do through my blogs: 'Metanoia', the wellness blogazine, and 'The S Word', my blog for essays on life. Welcome to my virtual homes!

53 thoughts on “Recipe for Aloo Kachori”

  2. Hey Shilpa. My mom is like that too. Her menu is so long that I will need a lifetime to eat all that she has planned. I will try out your potato kachoris. They look yum all right! And I loved your Featured Image too…. Thanks for all your support for FT. Let’s hope it rocks.

    Liked by 1 person

    Reply

  8. Isn’t this item also called upvasachi kachori?
    Your post brought me back memories of a canteen-like restaurant near Sidco bus stop, Thane. Whenever we would go there and if we had some time in our hand before catching the bus, then we would visit this place and my order would always be this kachori. 🙂
    Thanks for sharing and thanks for sharing the recipe. I will try it some time.
    Also, I will like to share a food-related post. I will attach the link.

    Liked by 1 person

    Reply

    1. Oh yes, Dhanashree! That’s what it is – Upvasachi Kachori.
      I am glad my post brought back pleasant memories, Dhanashree…Do write a food post and share it on the LInky..Would love to have you at our party!
      ❤

      Liked by 1 person

      Reply

    1. Thank you Mayuri for your advice! I not only made this Linky thing on my blog and saved it from being spammed by Google, but also learnt something new today!
      ❤
      I am glad you enjoyed reading the post!

      Like

      Reply

  11. Shilpa, I recollected Mondays of Shravan and both the ekaadashis. Instead of corn flour coating, my mother used rajgira or shingada powder.
    They are simply delicious! Thanks for invoking my memories too.
    Wishing you and Sunita a flavoursome, fantastic outing with this linky party! Joining in soon…

    Liked by 1 person

    Reply

    1. Oh yes, Anagha! My mother also said we can use Rajgira flour…
      Aren’t these simply out-of-the-world? For such things, I don’t mind fasting every day of the month! 😛

      Waiting for your foodie post! ❤
      Thank you so much, my dear!

      Liked by 1 person

      Reply

  17. Ah, different cultures. What we would have called a school lunchroom, back when I was growing up, never would have had anything yummy or worth trying to recreate. I won’t say “I hope you realize how fortunate you were” because I think you do. Enjoy!

    Liked by 1 person

    Reply

    1. I did not like all that was at our school canteen, but these are what I remember vividly. And, I was so fortunate to have enjoyed some really cool fare at our school canteen, Alana!
      Thank you !

      Like

      Reply
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  24. Such mouthwateringly delicious recipes are worth my efforts…I will surely give it a try, Shilpa. I can imagine what a pleasure it must be for mums to make something for the kids. I can get that joy when I make something for the son and he drools over it and says he is so lucky! I live for those moments. This time, specially for the sake of this prompt of yours, I made ‘gajar ka halwa’ and decided to join in the linky party finally, after much struggle (time the tyrant— a constant problem in my life, but I’m not giving up). This week I did a lot of cooking. Will surely get the recipes ready although many a times I cook and we polish it all off without realising that I had to click a photo of it. Loved joining you and Sunita, this week. Good Luck with the Linky Party. I wish you both a resounding success.

    Liked by 1 person

    Reply

    1. This is simply fantastic, Esha, that you are joining in our party, too! I am so happyyyyy!
      I love Gajar ka halwa. Mum makes it so often during winters, that whenever I go visit her, there is always a bowlful kept in the fridge for me! The joy that I see in her eyes when I eat something she prepares is unparalleled.
      Do click pictures of all that you prepare so that you can share it with us here, as well as on your blog. #FT being a once a month affair, I am sure you will find something or the other to share.
      Thank you so much, dear!
      I hope you, too, have a lovely time bonding over food with all of us here! ❤

      Liked by 1 person

      Reply

      1. Loved being a part of this, Shilpa. My pleasure dear! I will keep a record from now on, surely, so i can bank on my pics. Great going with the linky. Will now hop over to the other posts too.

        Liked by 1 person

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