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Punjab · Snack

Fennel & Potato Kachori

Traditional 19. Fennel & Potato Kachori recipe

🧺 Ingredients

• 2 cups (250g) all-purpose flour
• ½ tsp salt
• ¼ cup ghee
• ½ cup water
• Oil for deep frying
• 4 boiled potatoes, mashed
• ½ cup green peas
• 1 tbsp ghee (for filling)
• 1½ tsp fennel seeds (saunf)
• 2 green chilies, minced
• ½ tsp ginger paste
• ¾ tsp red chili powder
• ½ tsp cumin powder
• 1 tsp coriander powder
• ¼ tsp asafoetida
• ½ tsp dry mango powder
• 1 tsp lemon juice
• Salt to taste
• 2 tbsp fresh coriander

👩‍🍳 How to make Fennel & Potato Kachori

1. Make dough (10 mins): Mix flour, salt. Add ¼ cup ghee, rub breadcrumbs. Add water, knead stiff dough. Rest 30 mins.
2. Prepare filling (5 mins, medium heat): Heat 1 tbsp ghee, add fennel seeds (2 mins on low heat—seeds should crackle, turn aromatic, release oils). Add green chilies, ginger, fry 1 min. Add potatoes, peas, cook 1 min medium heat. Add chili powder, cumin, coriander, asafoetida. Toss 1 min. Cool, add mango powder, lemon juice, coriander, salt.
3. Shape kachoris (15 mins): Roll thin 4-inch discs. Fill with 1 tbsp fennel-potato mix, fold half-moon, seal edges.
4. Deep fry (12 mins, medium heat): Oil 350°F. Fry 4 at time for 8-10 mins, turning—golden crisp, fennel aroma strong.

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