4 Serves
104 Mins
In a large mixing bowl, combine all-purpose flour with a pinch of salt and a splash of oil, then gradually add water to knead into a firm, smooth dough. Cover and let the dough rest for 30 minutes.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
113 µg / 400 µgCalcium
10 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
67 mg / 1,250 mgPotassium
67 mg / 4,700 mgSodium
290 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Prepare the filling by mashing the spiced potato mixture in a bowl, ensuring it is well-combined with salt and pepper.
Divide the dough into small balls, flatten them, and place a portion of the filling in the center. Seal the edges tightly to form a ball and gently flatten it with your hands.
Heat cooking oil in a deep-frying pot over medium heat. Carefully drop the kachoris into the hot oil and fry until golden brown and crispy on both sides.
Remove the kachoris using a slotted spoon and drain on paper towels before serving hot.
9
g47
g11
g
