Aloo ki kachori is typically a north Indian dish. You can take it in snacks and if you are a kachori lover, you would definitely want to have it in breakfasts too.
Kachori is a deep fried, crispy and flaky pastry, similar to samosa. But it is different in shape and taste, and the ingredients too. You can make kachoris from peas, aloo, moong dal, urad dal or keema stuffing. I chose to make and share aloo kachori recipe as potatoes are my daughter’s favourite.
At my home, sometimes I skip making the full-course meal in lunch. Instead I make these kachoris, which are quite heavy; two are more than enough to full your stomach. Burppp!! 😀 😀
These Aloo Kachoris go well with green spicy chutney or imli ki chutney.
I loved the way my daughter looked at those kachoris and finished off her plate. Plus my remarks were, “100 out of 100, Mum.” Whoa!! Well this is her patent dialogue once she eats something yummy.
How to Make Aloo ki Kachori
I would say try these Aloo Kachoris today and now, and give yourself a treat.
Servings 4 Kachoris; Time taken 50 minutes
Here is the recipe, try it out yourself and don’t forget to tag us on Facebook and Twitter whenever you share the food pics. Keep sharing your love about Foodeez Junction 🙂
For dough of kachoris
- 1 cup maida
- 5-6 tbspn ghee or refined oil
- A pinch or two of salt
- Water (room temp)
For the Filling of Kachoris
- 2 boiled potatoes (peeled)
- 1 small finely sliced onion
- ½ tbspn ginger-garlic paste
- 1 tspn Zeera (cumin) seeds
- ¼ tspn of haldi powder (turmeric)
- 1/3 tspn of dhania powder (coriander)
- ½ tspn of garam masala powder (all spice)
- a bunch of chopped fresh green coriander leaves
- Salt and red chilli powder according to your taste
- Refined Oil for frying
Take maida in a deep pan, add salt, ghee or refined oil. Knead the dough by adding very less amount of water. The dough should be tight enough. Knead the dough for at least 5-8 minutes. The dough should not be too soft. When your dough is ready, cover it, and keep it aside for half an hour.
While the dough is resting let’s make our filling for kachoris.
Preparation of Aloo Filling
Mash the boiled and peeled potatoes nicely. Keep aside. Take a wok add 3-4 tbspn of refined oil. Heat it for a minute. Now add zeera seeds, fry for 30 seconds on high heat. Add sliced onions now and fry till golden brown. Add ginger-garlic paste, fry for 20 seconds.
Add dhania, turmeric and garam masala powders, fry for 5 minutes. Add water if needed but very less amount.
Add mashed potatoes to the pan now. Mix well. Cook further for 10 minutes so that the potatoes mix nicely with the masalas. We want dry filling, so do not add water. Stir continuously so that potatoes doesn’t stick to the bottom of the pan.
Now add chopped fresh green coriander leaves. Mix well. Filling is ready. Keep it aside to cool.
Preparation of Aloo ki kachoris
Divide the dough into small round equal balls. Take one ball, press it with your palms and make a place to add the filling in the centre leaving the sides, as shown in the pic.
Now cover it from all the sides and press it lightly with your palms to make it like a flat pastry. Keep it on the dish. Repeat the process for the rest of the dough balls.
On the other hand, heat a wok or kadhai add oil for deep frying the kachoris. The stove should be on high flame. When oil is heated at adequate temperature, add kachori one or two at a time to it. Lower the flame and fry.
Likewise, fry all aloo ki kachoris. Be patient while frying. Don’t overload the wok as the kachoris can break too and will not get cooked properly.
Now, serve these extremely super delicious Aloo ki kachoris hot in a serving dish with green chutney or tamarind chutney. Choice is yours. Have it and enjoy.
Do let us know how did you liked the Aloo Ki Kachori Recipe in the comments.
- Add correct amount of ghee or refined oil while kneading the dough to make it more crispy.
- Remember your aloo ki kachori should be slightly thick otherwise it can break.
- Don’t add too much salt in dough it will ruin the taste of aloo ki kachoris.
— Recipe and Images Shared by Shumayala Khan