Simple, practical, and full of everyday flavour, aloo kachori recipe | aloo ki kachori recipe | potato stuffed kachori is a vegetarian Indian snacks made with maida / plain flour / all purpose flour / refined flour, rava / semolina / suji, and salt in about 60 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Total time: 60 minutes
  • Yield: 12 Servings
  • Category: snacks
  • Cuisine: Indian

Ingredients

for dough:

  • 2 cup maida / plain flour / all purpose flour / refined flour
  • 1 tbsp rava / semolina / suji
  • ½ tsp salt
  • 3 tbsp ghee / clarified butter
  • ¾ cup water
  • oil for deep frying

for stuffing:

  • 2 tsp oil
  • 1 tsp cumin / jeera
  • 1 tsp coriander seeds (crushed)
  • ½ tsp fennel / saunf
  • 2 green chilli (finely chopped)
  • ½ tsp ginger paste
  • ¼ tsp turmeric / haldi
  • pinch of hing / asafoetida
  • ½ tsp kashmiri red chilli powder
  • ½ tsp garam masala
  • 2 potato (boiled & mashed)
  • ½ tsp aamchur / dry mango powder
  • ½ tsp salt

Method

  1. firstly, prepare the kachori dough and rest for 20 minutes.
  2. prepare the stuffing by heating 2 tsp oil, 1 tsp cumin, 1 tsp coriander seeds and ½ tsp fennel. saute till it turns aromatic.
  3. now add 2 green chilli, ½ tsp ginger paste and saute for 30 seconds.
  4. keeping the flame on low, add spices and saute.
  5. now add 2 boiled potato and mashed potato, ½ tsp salt and mix well.
  6. aloo stuffing is ready.
  7. now pinch a small lemon sized ball and flatten it.
  8. now scoop 2 tsp of prepared aloo stuffing and place in the centre.
  9. get the edges together and form a bundle.
  10. close the top by pressing and flattening.
  11. furthermore, gently press the edges and flatten to form a poori size.
  12. when the oil is medium hot, add prepared kachori and fry.
  13. finally, serve aloo kachori as it is or with green chutney and fried chilli.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.