**Bina Oil k kachori 🙂🫣**

Ingredients

• 2 cups Wheat Flour (All‑purpose, sifted)
• 0.5 cup Semolina (Sooji) (Fine grade)
• 1 tsp Salt (Fine sea salt)
• 1 tsp Ajwain (Carom Seeds)
• 2 tbsp Oil (Neutral oil (e.g., vegetable or canola) for dough)
• as needed Water (Warm water to bring dough together)
• 2 medium Boiled Potatoes (Peeled and mashed lightly)
• 0.25 cup Green Peas (Fresh or frozen, thawed)
• 1 medium Onion (Finely chopped)
• 2 tbsp Coriander Leaves (Fresh, chopped)
• 2 tbsp Roasted Peanuts (Coarsely crushed)
• a pinch Asafoetida (Hing)
• 1 tsp Amchur (Dry Mango Powder)
• 0.5 tsp Red Chili Powder (Adjust to heat preference)
• 0.25 tsp Turmeric Powder
• 1 tbsp Oil for Frying (Just enough to coat the pan)

Instructions

1. Boil and Peel Potatoes

   Place the potatoes in a pot, cover with water, bring to a boil and cook until tender (about 10 minutes). Drain, let cool slightly, then peel and lightly mash.

   Time: PT10M

2. Prepare the Dough

   In a mixing bowl combine wheat flour, semolina, salt, and ajwain. Add 2 tbsp oil and mix until crumbly. Gradually add warm water, kneading to form a tight, smooth dough. Cover with a damp cloth and let rest for 15 minutes.

   Time: PT25M

3. Make the Filling

   Heat a little oil in a pan. Add a pinch of hing, then the peanuts and sauté for 30 seconds. Add chopped onion and sauté until translucent. Stir in coriander, then add the boiled potatoes, peas, amchur, red chili, turmeric, and salt. Cook for 8‑10 minutes, stirring occasionally, until the mixture is dry and aromatic.

   Time: PT10M

4. Shape Kachori Balls

   Divide the rested dough into equal portions (about 8‑10). Roll each portion into a smooth ball. Flatten each ball, place a spoonful of filling in the center, and seal by pinching the edges together, forming a tight ball.

   Time: PT10M

5. Pan‑Fry the Kachoris

   Heat a non‑stick skillet over medium heat and add 1 tbsp oil, spreading it thinly. Place the kachori balls in the pan, pressing gently to flatten slightly. Fry for about 4‑5 minutes each side, or until golden brown and crisp.

   Time: PT10M

6. Serve

   Remove the kachoris onto a paper‑towel‑lined plate to absorb excess oil. Serve hot with the spicy potato‑peas mixture or any chutney of choice.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

4 g