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. Kachoriis 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 minutesmins
Cook Time40 minutesmins
Boiling potatoes10 minutesmins
Total Time1 hourhr
Course: Snacks
Cuisine: Indian
Keyword: Aloo Kachori, Aloo Kachori Recipe, How to make Kachori, Kachori
Servings: 12Kachori
Ingredients
Preparing Potato Masala Filling.
2 tbsp +½ tspOil
3Potato Boiled and mashed
1tspCumin seeds
1tspFennel seedscrushed
1tspWhole coriander seedscrushed
¼tspAsafoetida
¼tspTurmeric Powder
¾tbspCoriander Powder
½tbspRed Chilli Powder
¼tspMango powder
1tbsp2 green chili, ½ inch ginger, fresh coriander paste
2 tbspFresh Mint paste
Salt as per taste
¼tspGaram Masala
Fresh Coriander
Preparing the Dough.
2cupWhite Flour
½tbspSemolina
Salt as per taste
2tbspOil
1tspOil 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
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.
Don't over-boil the potatoes.
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.
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.