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. Kachoriis 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.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Snack
Cuisine: Indian
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Servings: 11Servings
Ingredients
3Boiled Potatoes
2Green Chilies
1inch Ginger
HandfulFresh Coriander
1tspCumin Seeds
1tsp Fennel Seeds
¼tspAsafoetida
¼tsp Mango Powder
¼tspGaram Masala
1tspCoriander Seedscoarse
¼tspTurmeric Powder
½tbspRed Chilli Powder
¾tbspCoriander Powder
Fresh Coriander
4½tbspOil
1½cupMaida
2tspSemolina
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.