easy aloo kachori recipe | aloo ki kachori recipe | potato stuffed kachori
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
- firstly, prepare the kachori dough and rest for 20 minutes.
- prepare the stuffing by heating 2 tsp oil, 1 tsp cumin, 1 tsp coriander seeds and ½ tsp fennel. saute till it turns aromatic.
- now add 2 green chilli, ½ tsp ginger paste and saute for 30 seconds.
- keeping the flame on low, add spices and saute.
- now add 2 boiled potato and mashed potato, ½ tsp salt and mix well.
- aloo stuffing is ready.
- now pinch a small lemon sized ball and flatten it.
- now scoop 2 tsp of prepared aloo stuffing and place in the centre.
- get the edges together and form a bundle.
- close the top by pressing and flattening.
- furthermore, gently press the edges and flatten to form a poori size.
- when the oil is medium hot, add prepared kachori and fry.
- 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.