Khasta Alur kochri

Ingredients

For the Outer Layer

1. All-purpose flour (maida)
2. Ajwain (carom seeds)
3. Nigella seeds (kalonji)
4. Salt
5. Soybean oil

How to Prepare the Outer Layer

First, mix the flour with ajwain, nigella seeds, salt, and soybean oil. Then gradually add a little water at a time and knead it into a soft dough.

For the Inner Filling

1. Potatoes, as required
2. Chopped onions
3. Chopped ginger and garlic
4. Panch phoron (Bengali five-spice blend)
5. Red chili powder, turmeric powder, coriander powder, and cumin powder
6. Salt and sugar to taste
7. Chopped coriander leaves
8. Mustard oil

How to Prepare the Filling

1. First, heat a pan and add mustard oil.
2. Add the chopped onions and lightly fry them.
3. Then add the chopped ginger and garlic and fry well until the raw smell disappears.
4. Add the chopped potatoes and fry them well. Add a little water and cook until the potatoes are tender.
5. Add the powdered spices—red chili powder, coriander powder, cumin powder, and turmeric powder—along with salt and sugar to taste. Mix and cook well.
6. Cook until the mixture becomes well-fried and mashed. Before removing it from the heat, sprinkle in the chopped coriander leaves and mix well.

How to Make the Kachuri

1. Take portions of the prepared dough and make medium-sized balls. Roll each one out into a small, medium-thick disc.
2. Place some of the prepared potato filling in the center. Fold the edges together and seal it in your preferred shape.
3. Heat oil in a pan over low to medium heat. Fry the kachuris until they turn golden in color.

Important Tips

1. Make sure the oil is not too hot.
2. Do not fry the kachuris for too long or until they become too crispy/hard.

Ingredients

For the Outer Layer

1. All-purpose flour (maida)
2. Ajwain (carom seeds)
3. Nigella seeds (kalonji)
4. Salt
5. Soybean oil

How to Prepare the Outer Layer

First, mix the flour with ajwain, nigella seeds, salt, and soybean oil. Then gradually add a little water at a time and knead it into a soft dough.

For the Inner Filling

1. Potatoes, as required
2. Chopped onions
3. Chopped ginger and garlic
4. Panch phoron (Bengali five-spice blend)
5. Red chili powder, turmeric powder, coriander powder, and cumin powder
6. Salt and sugar to taste
7. Chopped coriander leaves
8. Mustard oil

How to Prepare the Filling

1. First, heat a pan and add mustard oil.
2. Add the chopped onions and lightly fry them.
3. Then add the chopped ginger and garlic and fry well until the raw smell disappears.
4. Add the chopped potatoes and fry them well. Add a little water and cook until the potatoes are tender.
5. Add the powdered spices—red chili powder, coriander powder, cumin powder, and turmeric powder—along with salt and sugar to taste. Mix and cook well.
6. Cook until the mixture becomes well-fried and mashed. Before removing it from the heat, sprinkle in the chopped coriander leaves and mix well.

How to Make the Kachuri

1. Take portions of the prepared dough and make medium-sized balls. Roll each one out into a small, medium-thick disc.
2. Place some of the prepared potato filling in the center. Fold the edges together and seal it in your preferred shape.
3. Heat oil in a pan over low to medium heat. Fry the kachuris until they turn golden in color.

Important Tips

1. Make sure the oil is not too hot.
2. Do not fry the kachuris for too long or until they become too crispy/hard.

Ingredients

For the Outer Layer

1. All-purpose flour (maida)
2. Ajwain (carom seeds)
3. Nigella seeds (kalonji)
4. Salt
5. Soybean oil

How to Prepare the Outer Layer

First, mix the flour with ajwain, nigella seeds, salt, and soybean oil. Then gradually add a little water at a time and knead it into a soft dough.

For the Inner Filling

1. Potatoes, as required
2. Chopped onions
3. Chopped ginger and garlic
4. Panch phoron (Bengali five-spice blend)
5. Red chili powder, turmeric powder, coriander powder, and cumin powder
6. Salt and sugar to taste
7. Chopped coriander leaves
8. Mustard oil

How to Prepare the Filling

1. First, heat a pan and add mustard oil.
2. Add the chopped onions and lightly fry them.
3. Then add the chopped ginger and garlic and fry well until the raw smell disappears.
4. Add the chopped potatoes and fry them well. Add a little water and cook until the potatoes are tender.
5. Add the powdered spices—red chili powder, coriander powder, cumin powder, and turmeric powder—along with salt and sugar to taste. Mix and cook well.
6. Cook until the mixture becomes well-fried and mashed. Before removing it from the heat, sprinkle in the chopped coriander leaves and mix well.

How to Make the Kachuri

1. Take portions of the prepared dough and make medium-sized balls. Roll each one out into a small, medium-thick disc.
2. Place some of the prepared potato filling in the center. Fold the edges together and seal it in your preferred shape.
3. Heat oil in a pan over low to medium heat. Fry the kachuris until they turn golden in color.

Important Tips

1. Make sure the oil is not too hot.
2. Do not fry the kachuris for too long or until they become too crispy/hard.