Quick and Easy street style Khasta Kachori Recipe video for foodies to make at home kitchen. Crispy fried kachori made with potato stuffing. Best to serve as tea time snack.
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Today making the most popular street food snack recipe that foodies love to eat. 'Kachori' is famous in the south Asian region, especially in India and Pakistan. Everybody loves to eat flaky and crispy (khasta) kachori with potato (aloo) stuffing.
In my last recipe, I shared moong dal ki kachori and today is the enhanced version of aloo kachori. When you try this recipe in your kitchen you will get the same taste as you eat on street food.
SEE ALSO: Moong Dal Kachori | Indian Samosa
What is Kachori?
Kachori is a famous Indian deep-fried snack. It is also famous for calling kachauri, katchuri and kachodi. Different bakers make it with different stuffing like veggies, lentils, and meat.
Dough plays a vital role to make khasta kachori which is extra crispy from the outside and soft from the inside. It simply melts in your mouth by giving a crunchy and crispy taste.
How to Make Kachori Dough
Kachori dough is similar to Indian samosa dough. You can make it with different textures to add value to your kachori. Like;
- If you want to make your kachori soft then make the dough soft and moist.
- For crispy kachori, make the dough semi-soft in texture. (Used the same in this recipe)
- To make kachori extra crispy and crunchy then make the semi-soft dough with the addition of rice flour.
When frying, make sure to add in preheated oil and avoid frying at ultra-high temperature.
Don't Forget to Watch: Pakode | Egg Fingers
9 Tips to Make Halwai Style
Here are a few tips and tricks for beginners to make khasta kachori at home
- Make the kachori dough should not be too soft.
- If you want to make extra crispy kachori then add 2 teaspoon cornflour in 1 cup flour.
- Never use baking powder in kachori dough.
- Apply oil after knead.
- Rest the dough for 20 minutes to get the best result.
- Make sure the kachori edges are well sealed.
- Don't stuff too much, otherwise, it will break during frying.
- Fry at high heat but avoid extra high temperature.
- After frying keep it on kitchen paper to absorb excess oil.
SEE ALSO: Aloo Tikki | Dahi Bhalla
Recipe Video
Kachori is one of the favorite snacks that love to make again and again. I have tried kachori with different stuffing but the aloo kachori is one of the best. The golden crispy fried kachori has a unique taste that tempts you to eat again and again. It's a delicious, easy, and quick recipe for foodies to try at home kitchen. Here is a step by step video recipe that you can easily cook at home kitchen. So if you are a beginner and looking for how to make khasta kachori then watch this quick tutorial.
You can find the recipe card down below this post.
Ingredients
Aloo Stuffing
- Boiled Potatoes - 2
- Oil - 2 Tsp
- Cumin - ½ Tsp
- Coriander Seeds - ½ Tsp
- Green Chilies (Chopped) - 1 Tsp
- Salt - 1 Tsp
- Red Chili - 1 Tsp
- Chaat Masala - ½ Tsp
Kachori Dough
- All Purpose flour (Maida) - 2 Cups
- Salt - 1 Tsp
- Cumin seeds - ⅓ Tsp
- Oil - 1 Tbsp
- Water to make a semi-soft dough
How to Make
- Preparation of Aloo Stuffing: In a pan, pour oil and heat it up.
- Now add cumin, coriander seeds, and green chilies and let it pop for few seconds.
- Then add boiled potatoes and mashed.
- Now season with salt, red chili powder, and chaat masala.
- Mix well.
- Let it cool down to stuff in kachori.
- Preparation of Kachori Dough: In a bowl, add all-purpose flour, salt, and cumin and mix well.
- Now add oil and crumble with hands.
- Add little water to make a semi-soft dough.
- Apply oil after knead and cover.
- Rest the dough to settle for 20 minutes.
- Kachori Making: Now knead the dough and distribute in small balls.
- Roll each ball using hands and make a flat sheet-like roti.
- Now place the stuffing in middle.
- Grab the edges and twist by connected other edges of the sheet. (Watch the video for better understanding)
- Remove the extra part and make it flat using hands.
- Now the kachori is ready to fry.
- Frying: Heat up the oil and fry the kachori until it gets an even golden brown color.
The tasty and delicious recipe of "khasta aloo kachori" is ready to serve.
Serve with: Green Chutney | Imli Ki Chutney | Mayo Sauce (Optional)
Happy cooking and happy eating!!
Share this recipe with your family and friends. It would be great if you leave your feedback in the comment box. If you make this recipe at home then share a picture with the hashtag #hinzcooking
Try it!! And Join Us
It’s a tasty and flaky 'kachori recipe' that you can easily make at home for lunch and dinner and serve your family and friends. You can join our Facebook group of foodies to interact with other foodies!! At Hinz cooking, you can find more recipes related to breakfast, lunch, dinner, and teatime. Explore recipe collection to get your desired recipes.
Related Recipes: How to Deep Fry at Home | Chicken 65 | Potato Cheese Balls | Recipe of Potato Fingers | Aloo Kabab Recipe | Hash Brown | Aloo Cutlet
How to Store?
You can make the kachori and set it to line up in a tray. Refrigerate the tray for 01 hour or until it shows a hard or frozen texture. Then take out the tray and keep it in a container or plastic bag. In this way, the kachori will not stick together and you can easily take them out when you need them.
Faq's
You can store and keep it in the freezer for 01 week. Avoid storing more than that as it doesn't include preservatives.
When you want to fry then take out the kachori microwave for 2 minutes or keep it at room temperature and fry accordingly.
Why does my Kachori Get Soggy?
If your kachori gets soggy then evaluate different factors:
- Your kachori dough is too soft.
- Avoid frying on high heat. Recommended to fry on medium heat.
- When taking out the kachori after frying makes sure to release excess oil by placing on wire or kitchen paper.
How to make Crispy (Khasta) Kachori at home?
Use a spoon of rice flour or cornflour in your dough to make extra crispy dough.
Why does Kachori break during frying?
- First, check your dough and knead well.
- Give a resting time to dough for 20 minutes (minimum)
- When placing stuffing, make sure the edges are well sealed.
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Khasta Kachori Recipe
Materials
- Aloo Stuffing
- Boiled Potatoes – 2
- Oil – 2 Tsp
- Cumin – ½ Tsp
- Coriander Seeds – ½ Tsp
- Green Chilies Chopped – 1 Tsp
- Salt – 1 Tsp
- Red Chili – 1 Tsp
- Chaat Masala – ½ Tsp
- Kachori Dough
- All Purpose flour Maida – 2 Cups
- Salt – 1 Tsp
- Cumin seeds – ⅓ Tsp
- Oil – 1 Tbsp
- Water to make a semi-soft dough
Instructions
- Preparation of Aloo Stuffing: In a pan, pour oil and heat it up.
- Now add cumin, coriander seeds, and green chilies and let it pop for few seconds.
- Then add boiled potatoes and mashed.
- Now season with salt, red chili powder, and chaat masala.
- Mix well.
- Let it cool down to stuff in kachori.
- Preparation of Kachori Dough: In a bowl, add all-purpose flour, salt, and cumin and mix well.
- Now add oil and crumble with hands.
- Add little water to make a semi-soft dough.
- Apply oil after knead and cover.
- Rest the dough to settle for 20 minutes.
- Kachori Making: Now knead the dough and distribute in small balls.
- Roll each ball using hands and make a flat sheet-like roti.
- Now place the stuffing in middle.
- Grab the edges and twist by connected other edges of the sheet. (Watch the video for better understanding)
- Remove the extra part and make it flat using hands.
- Now the kachori is ready to fry.
- Frying: Heat up the oil and fry the kachori until it gets an even golden brown color.
- The tasty and delicious recipe of “khasta aloo kachori” is ready to serve.
Video
Notes
- Don't place too much stuffing otherwise the kachori can break.
- To make the dough extra crispy, add cornflour.
- Initially fry kachori at a high temperature then turn the heat to medium.
- Avoid frying at extra high temperatures.
- Make sure to release excessive oil. Place on kitchen paper or wire.
- Carefully seal the edges of kachori while twisting.
- Make sure to remove the extra part of the dough after twisting.
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Khasta kachori recipe step by step for foodies to make at home!
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