Aloo Kachori | Aloo Ki Kachori Recipe
Aloo Kachori, a very famous crispy Indian Snack. Perfect Kachori should be puffed up and flaky outside and hollow inside the filling usually gets stuck to the crust. Aloo Kachori is a flaky, crisp deep fried pastry filled with yummy potato filling.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Aloo Kachori, a very famous crispy Indian Snack. Perfect Kachori should be puffed up and flaky outside and hollow inside the filling usually gets stuck to the crust. Aloo Kachori is a flaky, crisp deep fried pastry filled with yummy potato filling.
For Kachoris like dal stuffed kachoris there are preparations needs to be done ahead of making Kachori’s. But for Aloo Kachori there is no need for any preparation. We just need to cook the potatoes and make the masala just before making Kachoris. We can make the potato filling the way that we want. Some add the Mango powder for the tangy taste.
Traditional Kachoris are made using Maida (all purpose flour). But we can replace it with wheat flour as well. It is usually served with green chutney or tomato ketchup which enhances the taste
Recipe Card to make Aloo Kachori
Aloo Kachori
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 Kachoris
Calories: 83kcal
Aloo Kachori, a very famous crispy Indian Snack. Perfect Kachori should be puffed up and flaky outside and hollow inside the filling usually gets stuck to the crust. Aloo Kachori is a flaky, crisp deep fried pastry filled with yummy potato filling.
Print Recipe
Ingredients
- 1 cup Maida (All Purpose Flour) 1 cup = 250 ml
- 1 number Potato big size
- ¼ tsp Turmeric Powder
- ½ tsp Cumin Powder
- 1 tsp Red Chili Powder
- ½ tsp Coriander Powder
- 1/4 tsp Asafoetida (Asafetida / Hing)
- 1 tsp Salt adjust to taste
- 1 fistful Coriander Leaves
- Oil for frying
Instructions
- Take a bowl and add maida, salt. Add about 60ml or 1/4 cup of oil and mix well. Add water little by little and knead the maida to a soft dough. Cover the dough and let it sit for 15-20 minutes
- Boil the potatoes and remove the skin and mash it well. Add salt, hing and other spice powders along with turmeric and mix well. Add chopped coriander leaves and mix well. Now our filling is ready. Lets make our kachori now
- Make small and equal balls out of the maida dough. Using a rolling pin, roll each ball to a small circle and take a spoon full of aloo filling and keep it in the center and cover the filling and gently press it so that that the filling is evenly spread within the kachori. Repeat this step for rest of the dough and filling
- Heat oil in a pan, when the oil is hot enough, gently drop 2-3 kachoris and deep fry it in medium flame till they turn golden brown colour and becomes crispy outside. Remove the crispy Aloo Kachori and place it in paper towel to remove excess oil
- Serve the yummy and crispy Aloo Kachori with ketchup or Green Chutney
Notes
- You can replace Maida with Wheat for the healthier version of Kachoris
- Make the stuffing as per your choice. You can add Mango powder for a tangy flavor
- The dough needs to be firm for the kachori's to be crunchy
Nutritional Info
Nutrition Facts
Aloo Kachori
Amount Per Serving (1 Kachori)
Calories 83
Calories from Fat 48
% Daily Value*
Fat 5.3g8%
Saturated Fat 0.3g2%
Sodium 35mg2%
Potassium 34mg1%
Carbohydrates 7.7g3%
Fiber 0.6g3%
Sugar 0.2g0%
Vitamin A 50IU1%
Vitamin C 0.8mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures:
- Take a bowl and add maida, salt. Add about 60ml or 1/4 cup of oil and mix well. Add water little by little and knead the maida to a soft dough. Cover the dough and let it sit for 15-20 minutes
- Boil the potatoes and remove the skin and mash it well. Add salt, hing and other spice powders along with turmeric and mix well. Add chopped coriander leaves and mix well. Now our filling is ready. Lets make our kachori now
- Make small and equal balls out of the maida dough. Using a rolling pin, roll each ball to a small circle and take a spoon full of aloo filling and keep it in the center and cover the filling and gently press it so that that the filling is evenly spread within the kachori. Repeat this step for rest of the dough and filling
- Heat oil in a pan, when the oil is hot enough, gently drop 2-3 kachoris and deep fry it in medium flame till they turn golden brown colour and becomes crispy outside. Remove the crispy Aloo Kachori and place it in paper towel to remove excess oil
- Serve the yummy and crispy Aloo Kachori with ketchup or Green Chutney
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Pls email recipe for Jeera Poli, the delicious safron colour puris dipped in sugar syrup. My mom used to prepare it. I miss it a lot. I don't know whether it is prepared out of Maida or fried and powdered Rava