Potato Kachorian

Potatoes ½ kg (boil, remove skin and mash)
Onion 1 chop very fine
Coriander leaves 1 bunch
Green chilies 4 (chop very fine)
Red chili powder ½ tsp
Black pepper ½ tsp
Cumin powder ½ tsp
Juice of lemons 4
Salt to taste
Whole wheat flour ½ kg
Soda bicarbonate ½ kg
Caraway (ajwain) ¼ tsp
Jaggery 1 small piece, add 3 tsp water and make syrup
Dalda or your choice of cooking oil 4 cups

Methods:

Dough: Put whole-wheat flour in a bowl.Then add jaggery syrup, caraway, soda and salt to it. Bind the mixture into soft dough, using a little more water. This will make the dough soft. Leave aside.

Filling: Mix all the spices and lemon juice in the mashed potatoes. Heat the oil in a wok or deep frying pan. Divide the dough into small portions. Wet your hands a little and place a small portion (ball) in the palm of your hand and spread it to a diameter of 2-3 inches. Place about 1 ½ tsp of potato mixture in the center of the dough and carefully fold up the edges and completely cover up the filling. Press the edges together to seal. Again wet your hand a little and spread the dough on your palm. Deep-fry it on medium heat. When it turns a little golden, remove from the heat. Drain on a sieve or paper towel. Serve hot.