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kachori recipe

Khasta Kachori Recipe

Making khasta kachori recipe for foodies to try at home. If you are looking how to make aloo kachori street style then watch recipe video step by step.
5 from 3 votes
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Course: Appetizer, Side Dish, Snack
Cuisine: Bangladesh, Indian, Pakistani
Keyword: aloo kachori, kachori recipe, khasta kachori, khasta kachori recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 3 Persons
Calories: 169kcal
Author: Hinz
Cost: $1


  • 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


  • 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.



  • 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. 


Serving: 1Kachori | Calories: 169kcal