Aloo Kachori Recipe (Potato Kachori)

Here is extremely crispy and flaky aloo kachori recipe that can easily prepare at home with this quick recipe. Prepare Indian spiced aloo filling and stuff in a kachori dough and deep fry to get this khasta potato kachori.

I learn this recipe from my mother who used to make this in Ramadan and special occasions. So if you are intended to make authentic aloo ki kachori then my mother recipe can help to make the best. I am really obsessed and always keep it in my Pakistani party menu.

Jump to:

• What is Aloo Kachori?
• Kachori Dough
• Ingredients
• How to Make Aloo Kachori
• Aloo Kachori Video
• Tips For Khasta Kachori
• How to Store Leftover Kachori?
• What to Serve With Aloo Kachori?
• Q & A
• You Might Like This
• Aloo Kachori Recipe

What is Aloo 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. Here I am making special potato stuffing (aloo filling) for this recipe.

It's a 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.

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.

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.

Ingredients

Aloo Filling

• 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 Aloo Kachori

• 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 ki kachori is ready to serve.

Aloo Kachori 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.

Serve with: Green Chutney | Imli Ki Chutney | Mayo Sauce (Optional)

Tips For Khasta Kachori

Here are a few tips and tricks for beginners to make khasta kachori at home

1. Make the kachori dough should not be too soft.
2. If you want to make extra crispy kachori then add 2 teaspoon cornflour in 1 cup flour.
3. Never use baking powder in kachori dough.
4. Apply oil after knead.
5. Rest the dough for 20 minutes to get the best result.
6. Make sure the kachori edges are well sealed.
7. Don't stuff too much, otherwise, it will break during frying.
8. Fry at high heat but avoid extra high temperature.
9. After frying keep it on kitchen paper to absorb excess oil.

SEE ALSO: Aloo Tikki | Dahi Bhalla 

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 Leftover Kachori?

Store Without Frying: Make kachori and place it 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 to fry.

Frozen Instructions: You can store and keep it in the freezer for 01 week. Avoid storing more than that as it doesn't include preservatives.

Reheat & Frying: When you want to fry then take out the kachori from freezer and microwave for 2 minutes or keep it at room temperature to defrost.

As the kachori back to room temperature then deep fry it to get golden brown color. Note the best frying tips to get best result.

Store and Reheat the Fried Kachori: I prefer to pack the leftover in brown paper bag as it helps to absorb moisture. Keep the bag in air tight glass container and place it in refrigerator for 3 to 4 days. It's not advisable to store more than 4 days as the potato filling might change the taste.

Once you needed take out from refrigerator and keep it on preheated skillet at extremely low heat for 5 minutes on both sides. Don't cover the skillet as it will become soggy. To get the best result, mircowave the kachori for 2 minutes before placing in skillet for reheating. Microwave heat will make it hot and skillet heating will help to get the crispy texture.

What to Serve With Aloo Kachori?

It's best to serve with aloo ki sabzi, aloo bhujia or with green chutney.

Aloo Chana chaat, dahi baray, samosa, pakoray and fruit salad makes the best platter for evening tea or Indian party.

What do you like to have with aloo kachori? Do share with us in comment section. Love to hear your choices.

Q & A

You Might Like This

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