Aloo Kachori Recipe

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.

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Course: Appetizer, Side Dish, Snack

Cuisine: Indian, Pakistani

Keyword: aloo kachori, aloo kachori recipe, kachori recipe

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: Persons

Calories: 169kcal

Author: Hinz

Cost: $1

Equipment

Frying Pan For deep frying
Potato Masher To mash the potatoes

Ingredients

Potato 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 Potato Stuffing

In a pan heat oil and 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.

Kachori Dough Preparation

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 it 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.

Deep 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 corn flour.
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 the kachori while twisting.
Make sure to remove the extra part of the dough after twisting.

Nutrition

Serving: 1Kachori | Calories: 169kcal