recipe of beetroot aloo kachori ~ The recipes, Easy recipes

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Beetroot kachori / beetroot aloo kachori / beetroot aloo samosa / beetroot ghughara / beetroot aloo ghughara whatever you want to called this dish you can call it. It’s looking very yummy and delicious because of its bright color. Beetroot aloo kachori is very spicy and tasty when it serves with tomato ketchup. You can serve this delicious dish to your kids as teatime snacks. Beetroot aloo kachori is very simple and easy to cook same as samosa.

Here, I was used the stuffing of samosa but I didn’t used green peas in it. If you want to use green peas in it then you can add it. Just for potatoes stuffing, I would like to call it beetroot aloo samosa. But, I tried to give shape to this beetroot kachori is like sweet dish "Ghughara". So, I would like to call it beetroot aloo ghughara.

As I earlier told you that beetroot is very healthy for our body because of potassium, Iron, carbohydrate, law fat calories, also vitamins like A, B6, and C. So, I want to give an advice to all of you. “Please, never try to avoid beetroot.” If you don’t like the taste of it then used juice of beetroot daily. It’s really very beneficial for us.

Actually, I don’t like the taste of beetroot but I really love its natural colors and all its benefits especially for human body. I remember when I was so little, my father was very ill, and the percentage of blood from his body had been reduced. Hemoglobin totally decreases from his body. My father would tell me a few words then he would soon be tired. He was very weak. We all are worried for him. Even our family doctor also worried for my father. After few days of medical treatment, our family doctor advised him to eat a beetroot every day. After doctor’s advice my father started to drink the juice of beetroot 3 to 4 times in a day. After 3 - 4 days my father feels very good. In those 3 – 4 days, hemoglobin continuously increases in my father’s body. He got all his energy and powers again in his body. Oh its surprise for all of us, my father becomes healthy again. Thank god!!!!!!!!!

So If you also don't like to eat beetroot then make something from it and then eat, I guarantee you will sure like it. Here today I teach you to make beetroot aloo kachori, see the whole recipe below and make yourself and taste it. Waiting of your great response.

Ingredients for stuffing:

1. 4 potatoes boiled

2. 2 tbsp green pest (green chilies and ginger)

3. 1 teaspoon red chili powder

4. 1 teaspoon coriander powder

5. 1/2 teaspoon black pepper powder

6. Salt (taste wise)

7. 1 tbsp coriander leaves (chopped)

8. Oil (for deep fry)

Ingredients for Dough:
1. 2 cup maida (plain flour)

2. Salt (taste wise)

3. 2 tbsp warm oil
4. 1 cup beetroot juice

5. 1 cup of Water

Recipe for Dough:

1. Take a thick bowl, add maida, salt, warm oil in it. Mix it properly.

2. Now, add little little beetroot juice in it and make hard dough. (If needed then use little little water for making hard dough)

3. Cover the dough with the help of muslin cloth and put aside for 10 - 15 minutes.

Recipe for stuffing:
1. Take a bowl, add boiled potatoes in it and mash it properly.

Potatoes stuffing

2. Now add red chili powder, coriander powder, black pepper powder and salt in it, mix it properly.

Potatoes mix with masala

3. Take a thick pan, heat 2 teaspoon oil in it.
4. Now, add green pest in it and saute it for few seconds.

Green pest

5. Now add potatoes mixture in it and mix it properly for 2 - 3 minutes on medium flame.

Saute in heat oil

6. Add chopped coriander leaves in it and transfer it to a plate.

Coriander in potatoes stuffing

Recipe for beetroot kachori:

1. Take a dough and mash it properly till it become semi soft.

beetroot in maida

2. Divide the dough into 10 - 15 equal portion.

3. Take a portion and roll out small circle of 4" to 6" diameters from it.

Beetroot puri with potato stuffing

4. Now, add 1 - 2 tsp of potatoes stuffing in it and seal with remaining part of dough by applying water.

Cover it properly

5. Repeat the same procedure for the remaining dough.

6. Now, heat oil in a thick pan, and add kachori in it and fry it on low flame till it become light pink then transfer it on a medium flame and fry it for 4 - 5 minutes or it become light brown on both the sides.