Aloo Kachori Recipe

Aloo Kachori Recipe


Kachori is a deep-fried Indian snack famous in the Northern regions of India. This snack originates from the Eastern part of India, and the people of Marwar hold the crown for creating this fantastic Indian snack. Kachori is known for its crispy and flaky layer on the outside and the spicy stuffing on the inside.

The crispy outer layer is made with all-purpose flour and stuffed with various ingredients like Urad Dal, Potato (Aloo Kachori), Peas, Mawa, Paneer, Onion, or Moong Dal. The components are dependent on the type of Kachodi being made. However, Kachauri is one of the versatile snacks of India that you can completely experiment with.

It is also a great competitor to the very known Samosa. Both are different in their ways. Apart from their shape, where Samosa is triangular, and Kachori is more round, Samosa is usually made with all-purpose refined flour dough sheets; however, Kachori people make it with all-purpose flour or wheat flour.

Samosas are more famous for their potato filling, whereas Kachoris‘ are known for their lentil fillings. Authentically, both are best served with potato stuffing. In both cases, It is still a great snack enjoyed on the streets of India. It is always filled with spicy green chutney and sweet tamarind chutney, giving it a perfect sweet and sour taste.

Coming to our recipe, we thought, let us share the authentic potato-stuffed Kachori recipe with you guys. We just added a slight twist to the Aloo Kachori Recipe. Our version includes mint in the mixture. Mint adds a lot of freshness to the savory snack and tastes fantastic. Once you try this variation, you won’t go back. Could you try this and share your feedback in the comments below?

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Recipe Video

Recipe Card

Aloo Kachori Recipe

Kachori is a deep-fried Indian snack famous in the Northern regions of India. This snack originates from the Eastern part of India, and the people of Marwar hold the crown for creating this fantastic Indian snack. Kachori is known for its crispy and flaky layer on the outside and the spicy stuffing on the inside.
The crispy outer layer is made with all-purpose flour and stuffed with various ingredients like Urad Dal, Potato (Aloo Kachori), Peas, Mawa, Paneer, Onion, or Moong Dal. The components are dependent on the type of Kachodi being made. However, Kachauri is one of the versatile snacks of India that you can completely experiment with.
Prep Time10 minutes
Cook Time40 minutes
Boiling potatoes10 minutes
Total Time1 hour
Course: Snacks
Cuisine: Indian
Keyword: Aloo Kachori, Aloo Kachori Recipe, How to make Kachori, Kachori
Servings: 12 Kachori

Ingredients

Preparing Potato Masala Filling.

  • 2 tbsp +½ tsp Oil
  • 3 Potato  Boiled and mashed
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds crushed
  • 1 tsp Whole coriander seeds crushed
  • ¼ tsp Asafoetida
  • ¼ tsp Turmeric Powder
  • ¾ tbsp Coriander Powder
  • ½ tbsp Red Chilli Powder
  • ¼ tsp Mango powder
  • 1 tbsp 2 green chili, ½ inch ginger, fresh coriander paste
  • 2 tbsp Fresh Mint paste
  • Salt as per taste
  • ¼ tsp Garam Masala
  • Fresh Coriander

Preparing the Dough.

  • 2 cup White Flour
  • ½ tbsp Semolina 
  • Salt as per taste
  • 2 tbsp Oil
  • 1 tsp Oil for kneading the dough

Instructions

Preparing Potato Masala Stuffing.

  • In a non-stick Kadai, add 2 tbsp of oil. As the oil is hot, add 1 tsp cumin seeds and saute.
  • Add crushed 1 tsp of whole coriander seeds and 1 tsp of crushed fennel seeds. Saute it.
  • Next, add 1 tbsp paste of 2 green chilies, ½ inch ginger, fresh coriander, 2 tbsp mint paste, and saute.
  • Finally, add all dry masalas, which are – ¼ tsp asafoetida, ¼ tsp turmeric powder, ¾ tbsp coriander powder, ½ tbsp red chili powder, ¼ tsp mango powder, and saute it well.
  • If required, add ½ tsp oil and saute.
  • Add mashed potatoes, salt, ¼ tsp garam masala, and some fresh coriander leaves, and mix all the ingredients well.
  • The potato masala stuffing is ready.

Preparing Dough for Kachori.

  • Add 2 cups of white flour, ½ tbsp of semolina, salt, and 2 tbsp oil in a mixing bowl, and mix all the ingredients well.
  • Now add water and knead a semi-soft dough. Add ½ tsp of oil and knead the dough well.
  • Cover and rest the dough for 10 minutes.
  • After 10 minutes, knead the dough well again. Take a small portion of the dough and make a rounding.

Preparing the kachori.

  • Roll out a small thick chapati.
  • Take a spoonful of the prepared potato filling, and place it over the chapati.
  • Press the potato filling, bring all the dough's edges together, and join them in the center.
  • Remove the excess dough.
  • Now with your fingers, close the open ends and seal the kachori.

Frying kachori's

  • Now gently drop them one by one (sealed side of the kachori facing downwards) in medium-hot oil.
  • Flip occasionally and fry till the kachori turn light golden.
  • Serve the aloo mint kachori with green mint chutney.

Notes

  1. Boil the potatoes along with the skin. Once cooled completely, peel off the skin and mash it with your hands. The moisture content will be less.
  2. Don’t over-boil the potatoes.
  3. Always fry the kachori on a medium flame to turn them crispy. If you fry it on a high, it will be golden in color from the top but uncooked from the inside.
  4. Make this kachori in quantity, fry them around 30 to 40 percent, store them in an air-tight container, and freeze them. De-freeze or heat them in the microwave to bring them to room temperature whenever needed. Fry and enjoy with chutney.

How to make Aloo Kachori at home Step by Step Photos

Preparing Potato Masala filling

  1. In a non-stick Kadai, add 2 tbsp of oil. As the oil is hot, add 1 tsp cumin seeds and saute.
    Aloo kachori
  2. Add crushed 1 tsp of whole coriander seeds and 1 tsp of crushed fennel seeds. Saute it.
    Aloo Kachori Recipe
  3. Next, add 1 tbsp paste of 2 green chilies, ½ inch ginger, fresh coriander, 2 tbsp mint paste, and saute.
    how to make aloo kachori recipe
  4. Finally, add all dry masalas, which are – ¼ tsp asafoetida, ¼ tsp turmeric powder, ¾ tbsp coriander powder, ½ tbsp red chili powder, ¼ tsp mango powder, and saute it well.
    Kachori
  5. If required, add ½ tsp oil and saute.
    Kachori Recipe
  6. Add mashed potatoes, salt, ¼ tsp garam masala, and some fresh coriander leaves, and mix all the ingredients well.
    Aloo kachori recipe in hindi
  7. The potato masala stuffing is ready.
    Aloo kachori recipe at home

Preparing the Dough.

  1. Add 2 cups of white flour, ½ tbsp of semolina, salt, and 2 tbsp oil in a mixing bowl, and mix all the ingredients well.
    aloo pudina kachori recipe
  2. Now add water and knead a semi-soft dough. Add ½ tsp of oil and knead the dough well.
    Homemade aloo kachori recipe
  3. Cover and rest the dough for 10 minutes
    Halwai style aloo kachori recipe
  4. After 10 minutes, knead the dough again. Take a small portion of the dough and make a rounding
    Aloo kachori recipe kaise banaye

Preparing Kachori.

  1. Roll out a small thick chapati.
    Delicious aloo kachori recipe
  2. Take a spoonful of the prepared potato filling, and place it over the chapati.
    Spicy aloo kachori recipe
  3. Press the potato filling, bring all the dough’s edges together, and join them in the center.
    Easy aloo kachori recipe
  4. Remove the excess dough.
    Aloo ki kachori recipe
  5. Now with your fingers, close the open ends and seal it.
    Crispy aloo kachori recipe

Frying Katchuri’s

  1. Now gently drop them one by one (sealed side of the kachori facing downwards) in medium-hot oil
    Kachori ki recipe
  2. Flip occasionally and fry till they turn golden.
    Kachori banane ka tarika recipe
  3. Serve the aloo mint kachori with green mint chutney.
    Kachori recipe at home

Notes

  1. Boil the potatoes along with the skin. Once cooled completely, peel off the skin and mash it with your hands. The moisture content will be less.
  2. Don’t over-boil the potatoes.
  3. Always fry the kachori on a medium flame to turn them crispy. If you fry it on a high, it will be golden in color from the top but uncooked from the inside.
  4. Make them in quantity, fry them around 30 to 40 percent, store them in an air-tight container, and freeze them. De-freeze or heat them in the microwave to bring them to room temperature whenever needed. Fry and enjoy with chutney.

FAQs

What is a 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 crispy outer layer is made with all-purpose flour and stuffed with ingredients like Urad Dal, Potato, Peas, Mawa, Paneer, Onion, or Moong Dal. The components are dependent on the type of kachori being made. However, kachori is one of the versatile snacks of India that you can completely experiment with.

What is the difference between Kachori and Samosa?

Kachori is a great competitor to the very known Samosa. Both are different in their ways. Apart from their shape, where Samosa is triangular, and Kachori is more round, Samosa is usually made with all-purpose refined flour dough sheets; however, Kachori people make it with all-purpose flour or wheat flour. Samosas are more famous for their potato filling, whereas Kachoris‘ are known for their lentil fillings. Authentically, both are best served with potato stuffing. In both cases, It is still a great snack enjoyed on the streets of India. It is always filled with spicy green chutney and sweet tamarind chutney, giving it a perfect sweet and sour taste.

Why is my Kachori, not crispy?

Always fry the kachori on a medium flame to turn them crispy. If you fry it on a high, it will be golden in color from the top but uncooked from the inside.

Conclusion

In this Aloo Kachori Recipe, we have shared how to make crispy, delicious, mouth-watering kachori at home. In this recipe, we have added mint leaves to enhance the flavor and make it more delicious. During Diwali or any festival, Make them in quantity, fry them around 30 to 40 percent, store them in an air-tight container, and freeze them. De-freeze or heat them in the microwave to bring them to room temperature whenever needed. Fry and enjoy with chutney. Try it at home. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time. 

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