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Aloo Ki Kachori (Potato Kachori)
Crispy, golden‑brown potato‑filled kachoris made the traditional way with a soft wheat flour dough, aromatic spices, and mustard oil. Perfect as a snack or light meal served with yogurt and chutney.
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Critical Success Points
- • Knead a soft, non‑sticky dough and let it rest.
- • Grate potatoes to a smooth consistency; avoid lumps.
- • Seal the kachori edges tightly to prevent filling leakage.
- • Maintain oil temperature around 350°F for even frying.
Safety Warnings
- • Hot oil can cause severe burns; use tongs and keep a lid nearby to smother flames.
- • Do not leave frying oil unattended.
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