HKC 6.5: POTATO KACHORIS

All ingredients the same but omit the peas, add 1/4 of one medium cauliflower cut in tiny pieces.

Prepare dough as for puris, soft but not wet. Knead well, cover with dampened cloth and set aside. Cut potatoes in large chunks and boil until cooked but not very soft. Drain, peel and set aside.

Heat ghee and add ginger. Fry until ginger browns, then remove ginger and add cumin seed. Brown and add asafoetida and chilis. Brown chilis and add all spices except salt. Heat spices thoroughly and add potatoes. Fry potatoes, mashing slightly as they cook, and then add peas and salt. Fry five minutes more and then mash thoroughly.

Heat ghee and add ginger. When brown, remove and add cumin seed. When cumin seed is brown, add asafoetida and chilis. Brown and add cauliflower. Fry cauliflower until it is as soft as butter. Mash, then add potatoes. Fry as for I, mashing and adding spices. Mix thoroughly and mash well when done.

Pinch off 1" balls of dough and roll out to 2 1/2" circles. Place 1 teaspoon or more of filling on one side and fold in half, making a half-circle shape. Using a tiny bit of water, seal very well. Fry in medium hot ghee until done. Kachoris fry about the same as samosa. Test by noting the golden brown color and a hollow sound when tapped.