Aloo Kachori Recipe (Khasta Potato Kachori)
Crispy, flaky khasta aloo kachori made from scratch with an authentic spiced potato filling. A classic South Asian street-style snack that is easier to make at home than you think.
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Servings: 3 Persons
Calories: 169kcal
Cost: $1
Equipment
- Frying Pan For deep frying
- Potato Masher To mash the potatoes
Ingredients
Potato Filling
- 2 Boiled Potatoes Medium size
- 2 teaspoon Oil
- ½ teaspoon Cumin seeds
- ½ teaspoon Coriander Seeds
- 1 teaspoon Green Chilies Finely chopped
- 1 teaspoon Salt
- 1 teaspoon Red Chili Powder
- ½ teaspoon Chaat Masala
Kachori Dough
- 2 cups All Purpose flour (Maida) Substitute: Wheat flour
- 1 teaspoon Salt
- ⅓ teaspoon Cumin seeds
- 1 tablespoon Oil
- Water to make a semi-soft dough
Instructions
Preparation of Potato Filling
- Heat 2 teaspoon oil in a pan over medium heat.
- Add cumin seeds and coriander seeds. Let them splutter for about 15 seconds until fragrant.
- Add finely chopped green chilies and stir briefly.
- Add boiled potatoes and mash them directly in the pan.
- Season with salt, red chili powder, and chaat masala.
- Mix well and cook for 1–2 minutes to combine the spices with the potato.
- Remove from heat and let the filling cool completely before stuffing. (Warm filling can make the dough soggy).
Prepare the Kachori Dough
- In a large bowl, combine all-purpose flour, salt, and cumin seeds.
- Add oil and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This step is essential for the khasta (flaky) texture.
- Add water gradually — a little at a time — and knead into a semi-soft, smooth dough. Do not over-knead.
- Rub a few drops of oil on the surface of the dough ball.
- Cover with a damp cloth and rest for at least 20 minutes. This resting time is non-negotiable — it relaxes the gluten and makes the dough easier to shape.
Shape the Kachori
- After resting, knead the dough briefly and divide it into equal small balls (roughly golf ball size, or slightly smaller).
- Flatten each ball with your palms into a small round disc.
- Place a tablespoon of the cooled potato filling in the center.
- Bring the edges of the disc up around the filling, pinching them together firmly. Gather and twist the excess dough at the top, then tear off the extra.
- Remove the extra part and make it flat using hands.
- Flatten the stuffed ball gently using your palm into a thick, even disc — about 1 cm thick.
- Make sure no filling is exposed and the edges are well sealed.
Deep Fry the Kachori
- Heat oil in a deep pan, wok or kadai to medium-high heat (around 170°C / 340°F).
- Test the oil by dropping in a tiny piece of dough — it should rise to the surface steadily without burning immediately.
- Slide kachoris into the oil gently. Do not overcrowd the pan.
- Fry on medium heat, turning occasionally, until evenly golden brown — approximately 6–8 minutes.
- Remove and drain on kitchen paper or a wire rack to release excess oil.
- Your **khasta aloo ki kachori** is ready to serve.
Video
Notes
🧠 Expert Tips for Best Results
- Always rest the dough for better texture
- Use a firm dough, not soft
- Use fresh spices for maximum flavor
- Keep oil temperature consistent
- Press gently—don’t roll too thin
- Always fry on low to medium heat for even crispiness
- Don’t overcrowd the pan while frying
- Add a little semolina (sooji) for extra crunch
- Let the filling cool before stuffing
- Moong dal kachori
- Onion kachori
- Keema kachori
- Matar (pea) kachori
Nutrition
Serving: 1Kachori | Calories: 169kcal
