Breads and Papadums Recipes - Potato Katchori

Ingredients

Dough

• 250g/9 oz chapati flour

• 25g/1 oz margarine

• 30ml/2 tbsp natural (plain) yoghurt

• 5ml/1 tsp ajwain

• large pinch of salt

• 100ml/3 1/2 fl oz warm water

Filling

• 450g/1 lb potatoes

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• 1 green chili, finely chopped

• 5ml/1 tsp ground roasted cumin

• 2.5ml/1/2 tsp garam masala

• 1.5ml/1/4 tsp ground red chili

• salt

• oil for deep-frying

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Method:

1. Put the flour into a bowl and mix in the margarine. Add the yoghurt,2.5ml/1/2 tsp of ajwain, salt and water and mix to a soft dough. Knead for 5 minutes until springy and satiny. Cover with a damp  cloth and leave to rest for 30 minutes.

2. Boil the potatoes in their skins then peel and mash them. Mix in the remaining ingredients except the oil and divide into 20 equal portions. Heat the oil over a medium heat.

3. Divide the dough into 20 equal balls then flatten them slightly. Lightly oil the work surface and roll the balls into 5cm/2 in circles. Place a portion of filling on each one and shape the dough around it.

4. Flatten again then slide a katchori into the oil, pressing it down with slotted spoon until it swells slightly. Fry both sides until lightly browned.