Makke ki kachori | Makki Aloo ki Kachodi

Makka aloo ki kachodi

Makka aloo ki kachodi (मक्का आलू की कचौड़ी) is a delicious kachodi variation made of makke ka aata (maize flour) and stuffed with spicy potatoes. This is a gluten free and quick recipe. This kachodi is very popular during winter season in North India. The addition of fresh methi leaves (fenugreek leaves) gives aromatic flavor and taste. You can try this yummy and crispy version of kachodi. Aloo Kachodi is everyone’s favourite dish in North Indian homes which is generally made by using wheat flour. You can prepare aloo kachodi by using makke ka aata as this flour is very nutritious and gluten free.

Makka aloo ki kachodi

To make this kachodi, boil, peel and mash the potatoes and mixed with spices like red chilli powder, coriander powder, amchoor powder and garam masala. Maize flour is kneaded along with methi leaves to make a soft dough. Then dough is stuffed with potato mixture and deep fried to a golden perfection.
Aloo makke ki kachodi can be served with raita or chutney. If you are looking for something different, serve this Kachori as evening snack. It can be prepared for breakfast or as a full meal for lunch or dinner.

Course: Breakfast

Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 3

Instructions:

For Dough-

3 cup makke ka aata

1 cup gehun ka aata

1 cup methi, washed and chopped

Salt to taste

Oil for frying

For Stuffing-

6-7 boiled potatoes

½ tsp. salt

¾ tsp. coriander powder

½ tsp. red chilli powder

¼ tsp. amchoor powder

¼ tsp. garam masala

A small pinch heeng

1 green chilli, chopped

Some fresh coriander chopped

Instructions:

Take maize flour and chopped methi leaves in a bowl. 

Add salt and mix everything.Add water into required amount and begin to knead into a soft dough. Knead for at least 5 minutes using your palm to make it smooth.

Making Stuffing-

Meanwhile wash the potatoes well. Add with enough water in a pressure cooker. Boil on medium flame for 4-5 whistles or till they become soft.
Once potatoes cool down, peel and mash.
Add coriander powder, garam masala, salt, asafoetida, red chilli powder, amchoor powder and chopped green chilli.

Mix the spices with potatoes properly.

Making kachodi –

Make a medium sized ball from dough.
Flatten it using your palm.
Put around 2 tbsp. of stuffing in the center.

Bring the edges together, seal the edges.

Flatten it with your hands gently and press to give a round shape moving between palms. 

You can apply some water or oil so that it couldn’t be stick on your hand.

Heat oil in a kadhai on medium flame. When oil becomes hot, drop kachodi gently and fry on low to medium flame. When it becomes light brown at the bottom, genetly flip by using spatula.

Fry it from both sides till it becomes golden brown and crispy.

Tips:

• You can skip methi leaves, if there is no availability.
• You can add kasuri methi (dried fenugreek leaves).
• You can roll it with the help of rolling pin by dusting some dry flour.

Try similar  recipes:   Makka aloo ke parathe           Methi ki poori