Name: Kuttu aaloo ki kachori recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 cups kuttu atta(buckwheat flour); 3 medium sized boiled potato; 2 -3 boiled arbi/colocasia; 1/2 teaspoon sendha/rock salt; 1/2 teaspoon green chilli paste; 1 tbsp chopped coriander leaves; Ghee for frying

ABOUT Kuttu aaloo ki kachori RECIPE

Kuttu aaloo ki kachori/Buckwheat kachori or vrat ki kachori is a potato and colocasia stuffed pastry which is deep fried on medium heat .These are made from Buckwheat flour. In India during the fasts especially Navratri and Shivratri, only fruits or ingredients made our of fruit are used to prepare food and only rock salt is used.

Ingredients Serving: 4

2 cups kuttu atta(buckwheat flour)
3 medium sized boiled potato
2 -3 boiled arbi/colocasia
1/2 teaspoon sendha/rock salt
1/2 teaspoon green chilli paste
1 tbsp chopped coriander leaves
Ghee for frying

Instructions

Mash boiled potatoes and arbi in a big plate.
Add kuttu flour, coriander leaves and rock salt and mix.
Add a little water and make a tight dough like poori.
Add water, if required and keep aside covered for 10 minutes.
Now take a lemon sized ball from the dough and roll it out, with a very light pressure, into a 4- 5 inch kachori with the help of a rolling pin.
Heat ghee in a deep pan and fry kachoris as usual by turning them from time to time until golden brown in colour.
Make all kachoris likewise and serve with curd, falahari sabzi and falahari green chutney.

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