Kachori bhujiya is a traditional recipe of Bihar. This tempting and crusty kachoris made with wheat flour and served with black pepper flavored potato bhujiya can be prepared on any holiday as special breakfast.
Ingredienst for Aaloo Bhujia With Kachori
Wheat Flour - 2 cup (250 grams)
Semolina - 1/2 cup (80 grams)
Kalonji - 1/2 tsp
Carom seeds - 1/2 tsp
Salt - more than 1/2 tsp or as per taste
Mustard oil - for frying kachoris and kneading dough
For Aloo Bhujiya
Potato - 500 grams (small size)
Green coriander - 4-5 tbsp (finely chopped)
Mango powder - 1/2 tsp
Salt - 1 tsp or as per taste
Mustard oil - 4-5 tbsp
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1 pinch
Cumin seeds - 1.5 tsp
Ginger - 1 inch piece
Black pepper - 20-25
Green coriander - 1 tsp
Mustard oil - for frying kachori
How to make Aaloo Bhujia With Kachori
Take wheat flour in a big bowl. Add semolina, carom seeds, kalonji, salt and 4 tsp oil into it and mix well. With help of lukewarm, knead stiff and tight dough, same as required for making pooris. Cover the dough and keep it aside for 20 minutes to set. Meanwhile prepare aloo bhujiya.
Wash potatoes thoroughly and dry. Now chop them in 2 to 4 pieces without peeling. Preheat oil in a pan. When oil is sufficiently hot, add 1/2 tsp cumin seeds and asafoetida into it. After sauteing cumin seeds, add turmeric powder., coriander powder, chopped potatoes, salt, red chilly powder and finely chopped green chilly. Mix everything really well. Saute for 2 to 3 minutes.
When potatoes are nicely coated with spices, add 2 to 3 tbsp water into it, cover and cook for 5 minutes on low flame. Check later. Cook until potatoes get soft and tender. Check at regular intervals. If required, add more water. Meanwhile grind masala for the sabzi. Add rest of the cumin seeds, black pepper, ginger and 1 to 2 tsp water in a mixture jar and make a paste.
Check potatoes now. When cooked add mango powder, green coriander and grounded masala into the pan. Cook for 2 to 3 minutes on high flame. Mix everything really well. Aloo bhujiya is now ready. Turn off the flame and take our bhujiya in a bowl.
Dough is also ready. Grease hands with some oil and knead the dough again. Make 18 to 20 lumps from dough (equal to the size of small lemon). Roll the lump, giving it an oval shape. Take one dough ball, place it over the rolling board and with help of rolling pin, roll it out in a poori with 3 to 3.5 inch diameter.
Preheat oil in a wok. When oil is medium hot, place rolled pooris into it and fry it on medium flame until it gets golden brown in color. Take out fried kachoris in a plate with absorbent paper. Likewise fry all kachoris.
Piping hot and delicious kachori bhujiya is ready. Serve roasted tomato chutney with kachori bhujiya, you'll love it for sure!.
For traditional kachori bhujiya recipe, bhujiya is prepared with small potatoes which have a unique and delectable taste. If small sized potatoes are not available then, take big size potatoes, peel and make bhujiya similarly.
Fry kachori on medium flame until it get golden brown in color and crusty.