**Vrat Ek ka hoga🤐Khana Sabka banega**

Ingredients

• 1 kg Potatoes (boiled, peeled and mashed; split 600 g for dough and 400 g for side dish)
• 400 g Kuttu Flour (buckwheat flour, gluten‑free; about 2 cups)
• 12 Green Chilies (finely chopped; adjust to heat preference)
• 1/4 cup Fresh Coriander Leaves (chopped)
• 1 tsp Ginger (grated; optional but adds subtle warmth)
• 1 tsp Salt (regular table salt for dough)
• 1/2 tsp Rock Salt (Sendha Namak) (for the spiced potato side dish)
• 1 tsp Cumin Seeds (adds aroma to the potato side dish)
• 2 cups Vegetable Oil (for deep frying; use a high‑smoke‑point oil)
• 1 cup Plain Yogurt (to serve alongside the potato curry)

Instructions

1. Boil Potatoes

   Place the 1 kg of potatoes in the pressure cooker with enough water, close the lid and cook for 2 whistles (about 10‑12 minutes) until tender.

   Time: PT15M

2. Peel and Separate Potatoes

   Allow the potatoes to cool slightly, then peel them. Set aside 600 g for the kachori dough and keep the remaining 400 g for the side dish.

   Time: PT10M

3. Chop Chilies and Coriander

   Finely chop 12 green chilies and 1/4 cup fresh coriander leaves. Set aside.

   Time: PT5M

4. Prepare Kachori Dough

   In a large bowl combine 400 g kuttu flour, the 600 g mashed potatoes, chopped chilies, coriander, 1 tsp regular salt and 1 tsp grated ginger (optional). Mix until a soft, non‑sticky dough forms. If too dry, add a tablespoon of water.

   Time: PT10M

5. Rest Dough

   Cover the dough with a damp cloth and let it rest for 5 minutes.

   Time: PT5M

6. Shape Kachoris

   Divide the dough into equal portions (about 8‑10). Roll each portion between your palms into a smooth ball, then flatten into a disc about 8‑9 cm diameter. Ensure the edges are sealed.

   Time: PT15M

7. Heat Oil

   Pour 2 cups oil into the deep frying pan and heat over medium‑high until it reaches 350°F (180°C). Test by dropping a small piece of dough – it should sizzle and rise to the surface quickly.

   Time: PT5M

   Temperature: 350°F

8. Fry Kachoris

   Carefully slide 5‑6 kachoris into the hot oil. Fry until golden brown and crisp, turning once, about 3‑4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

   Time: PT15M

   Temperature: 350°F

9. Prepare Spiced Potato Curry

   In the same oil (remove excess if needed), add 1 tsp cumin seeds and let them crackle. Add the remaining 400 g boiled potatoes (mashed), the leftover chopped chilies and coriander, and 1/2 tsp rock salt. Stir‑fry for 3‑4 minutes until the mixture is fragrant and slightly dry.

   Time: PT5M

10. Serve

    Transfer the spiced potato curry to a serving bowl, place a dollop of yogurt on the side, and arrange the hot kachoris on a plate. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g