How to Make Khasta Aalu Ki Kachori, Indian Snacks and Freeze
Aalu ki Kachori is a deep-fried Indian snack famous in the Northern regions of India. Kachori is known for its crispy and flaky layer on the outside and the spicy stuffing on the inside.
The spicy filling of Aalu ki kachori is a mixture of mashed potatoes and spices. The flaky outer layer combines maida, semolina, and oil. The oil (called Moyen in Hindi) is the main ingredient, playing a crucial role in making this kachori crispy and flaky.
In the market at the Halwai shops, you get a variety of kachori like Urad Dal, Peas, Mawa, Paneer, Onion, or Moong Dal. The components are dependent on the type of kachori made. Kachori is one of the versatile snacks of India that you can completely experiment with.
Aalu ki kachori is one of the most popular and loved by almost everyone of all ages. Aalu ki kachori is one of the Indian snacks that can be enjoyed at any time of the day with any meal, as a side dish, at evening tea, or even during travel.
This alau ki kachori is a perfect snack recipe for small gatherings, birthday celebrations at home, sudden guests, kitty parties, and even festivals like Ganesh Chaturthi, Holi, and Diwali.
During the festival season, we are always busy, and with too much work, this is a perfect snack recipe. Make these Aalu ki kachoris in your free time. Fry them one-fourth or half-cooked (60 to 70 percent), and store them in the freeze in an air-tight container. All you have to de-freeze them or microwave them for 30 to 60 seconds, fry them, and enjoy them any time of the day with green mint or sweet tamarind chutney. They stay fresh for 7 to 10 days.
The two main primary points make this Aalu ki kachori delicious, crispy, and flaky:-
- Slow frying is the first trick to getting the right texture of the kachori.
- Another trick is the Moyen, the amount of ghee or oil added while kneading the dough. Moyen helps in making the kachori flaky and crispy.
If you are a fan of kachori and enjoy experimenting with different variations, be sure to try the Moong Dal Kachori and Aloo Mint Kachori recipes already shared on the website.
For आलू की कचोरी or Aalu ki kachori recipe in Hindi, watch the video with the subtitles.
Table of Contents
Recipe Video
Recipe Card
How to Make Khasta Aalu Ki Kachori, Indian Snacks and Freeze
Ingredients
- 3 Boiled Potatoes
- 2 Green Chilies
- 1 inch Ginger
- Handful Fresh Coriander
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- ¼ tsp Asafoetida
- ¼ tsp Mango Powder
- ¼ tsp Garam Masala
- 1 tsp Coriander Seeds coarse
- ¼ tsp Turmeric Powder
- ½ tbsp Red Chilli Powder
- ¾ tbsp Coriander Powder
- Fresh Coriander
- 4½ tbsp Oil
- 1½ cup Maida
- 2 tsp Semolina
- Salt as per taste
Instructions
- Grind two green chilies, one-inch ginger, some fresh coriander and, prepare a green masala. Keep it aside.
- Grate three boiled potatoes.Tip*- Boil the potatoes for two whistles. Cool them and grate.
- Add 1 tsp of cumin seeds, 1 tsp of coarse coriander seeds, 1 tsp of fennel seeds, and the prepared green masala to the grated potatoes.
- Add ¼ tsp of asafoetida, ¼ tsp of turmeric powder, ½ tbsp of red chili powder, ¾ tbsp of coriander powder, ¼ tsp of mango powder, ¼ tsp of garam masala, salt as per taste, and a handful of coriander leaves.
- Mix all the ingredients well.
- With greased hands, make small-sized balls and keep them aside.
- Take 1½ cups of maida in a bowl. Add salt as per taste, 2 tsp of semolina, and 4 tbsp of oil.Tip* – The oil content is high in this recipe.
- Mix all the ingredients until well combined. The mixture should be able to hold the shape. Tip*- Add more oil if the mixture cannot hold its shape.
- Add water and knead a semi-soft dough. Now add ½ tbsp oil and knead the dough well for a minute.
- Rest the dough for 10 minutes.
- Pinch a lemon-size dough, roll it into a ball, and flatten it.
- With a rolling pin, roll it into small-size poori, a medium-thick thickness.
- Place the prepared potato ball over the poori. Hold the poori in your palm. Gently combine all ends to form a tight bundle and seal the ends tightly.
- Gently press the extra dough down.
- Gently flatten the kachori slightly.
- Now gently drop them one by one (sealed side of the kachori facing downwards) in medium-hot oil. Let them fry for a minute or two on a low flame.
- For freezing – Flip occasionally and fry the kachoris only up to 60 to 70 percent.
- Cool and store them in an air-tight container. Freeze them to enjoy them later.Tip* – The shelf life is for 7 to 10 days.
- To eat instantly – Flip them occasionally and fry them until crispy and golden.
- Serve the aloo kachori with green mint and sweet tamarind chutney.
How to Make Aalu Ki Kachori at Home Step-by-Step Photos
- Grind two green chilies, one-inch ginger, some fresh coriander and, prepare a green masala. Keep it aside.
- Grate three boiled potatoes.Tip*- Boil the potatoes for two whistles. Cool them and grate.
- Add 1 tsp of cumin seeds, 1 tsp of coarse coriander seeds, 1 tsp of fennel seeds, and the prepared green masala to the grated potatoes.
- Add ¼ tsp of asafoetida, ¼ tsp of turmeric powder, ½ tbsp of red chili powder, ¾ tbsp of coriander powder, ¼ tsp of mango powder, ¼ tsp of garam masala, salt as per taste, and a handful of coriander leaves.
- Mix all the ingredients well.
- With greased hands, make small-sized balls and keep them aside.
- Take 1½ cups of maida in a bowl. Add salt as per taste, 2 tsp of semolina, and 4 tbsp of oil.Tip* – The oil content is high in this recipe.
- Mix all the ingredients until well combined. The mixture should be able to hold the shape. Tip*- Add more oil if the mixture cannot hold its shape.
- Add water and knead a semi-soft dough. Now add ½ tbsp oil and knead the dough well for a minute.
- Rest the dough for 10 minutes.
- Pinch a lemon-size dough, roll it into a ball, and flatten it.
- With a rolling pin, roll it into small-size poori, a medium-thick thickness.
- Place the prepared potato ball over the poori. Hold the poori in your palm. Gently combine all ends to form a tight bundle and seal the ends tightly.
- Gently press the extra dough down.
- Gently flatten the kachori slightly.
- Now gently drop them one by one (sealed side of the kachori facing downwards) in medium-hot oil. Let them fry for a minute or two on a low flame.
- For freezing – Flip occasionally and fry the kachoris only up to 60 to 70 percent.
- Cool and store them in an air-tight container. Freeze them to enjoy them later.Tip* – The shelf life is for 7 to 10 days.
- To eat instantly – Flip them occasionally and fry them until crispy and golden.
- Serve the aloo kachori with green mint and sweet tamarind chutney.
FAQs
What is aalu ki kachori?
Aalu ki Kachori is a deep-fried Indian snack famous in the Northern regions of India. Kachori is known for its crispy and flaky layer on the outside and the spicy stuffing on the inside.
The spicy filling of Aalu ki kachori is a mixture of mashed potatoes and spices. The flaky outer layer combines maida, semolina, and oil. The oil (called Moyen in Hindi) is the main ingredient, playing a crucial role in making this kachori crispy and flaky.
What is kachori?
Kachori is a deep-fried Indian snack famous in the Northern regions of India. Kachori is known for its crispy and flaky layer on the outside and the spicy stuffing on the inside. The stuffing can be Potato, Urad Dal, Peas, Mawa, Paneer, Onion, or Moong Dal.
Conclusion
In this Aalu ki Kachori recipe, we have shared a great way to make delicious kachoris effortlessly. With just a few ingredients available at home, you can prepare these crispy, flaky, and irresistible kachoris. One of the best things about this aalu ki kachori is that you can make them in your free time and freeze them for later consumption. These aalu ki kachoris are a perfect snack recipe for gatherings, travel, or tea time. If you enjoy this recipe, please feel free to share it with your loved ones and leave a comment with your suggestions to help us improve. We value your feedback.