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Aalu ki Kachori

Aloo Ki Kachori

Maxx W.
Aloo Ki Kachori is a popular Indian snack known for its delectable combination of a crispy, deep-fried crust and a spicy potato filling. This savory treat is made by encasing mashed potatoes and aromatic spices within a golden-brown pastry shell. Aloo Ki Kachori is enjoyed across India and is often served as a tea-time snack, breakfast item, or even as a side dish. Its versatility and delicious flavors make it a beloved choice for those seeking a taste of authentic Indian cuisine.
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Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Snack
Cuisine indian street food
Servings 2
Calories 150 kcal

Ingredients
  

For the dough:

  • 2 Cups all-purpose flour  (maida)
  • 2 tbsp ghee or vegetable oil
  • A pinch of salt
  • Water for kneading

For the filling:

  • 2 medium-sized potatoes, boiled, peeled, and mashed
  • 1 tbsp cumin seeds
  • 1/2 tbsp asafoetida (hing)
  • 1 red chili powder
  • 1 tbsp turmeric powder
  • 1 tbsp garam masala
  • Salt to taste
  • 2 tbsp vegetable oil
  • 2/3 green chilies, finely chopped
  • 1 inch piece of ginger, grated
  • A handful of fresh coriander leaves, finely chopped

Instructions
 

For the dough:

  • In a mixing bowl, combine the all-purpose flour, ghee or vegetable oil, and a pinch of salt.
  • Gradually add water and knead the mixture into a firm, smooth dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

For the filling:

  • Heat 2 tablespoons of vegetable oil in a pan.
  • Add cumin seeds and asafoetida and let them splutter.
  • Add the grated ginger and green chilies, sauté for a minute.
  • Stir in the mashed potatoes and spices (red chili powder, turmeric, garam masala, and salt).
  • Cook the filling mixture for a few minutes, allowing the flavors to meld together.
  • Remove from heat and let it cool.
  • Once cooled, add chopped coriander leaves and mix well.

Assembly:

  • Divide the dough into small, equal-sized balls.
  • Roll out each ball into a small disc, about 4 inches in diameter.
  • Place a portion of the potato filling in the center.
  • Gather the edges of the dough to encase the filling, forming a stuffed ball.
  • Gently flatten the ball and roll it out into a kachori, about 3-4 inches in diameter.
  • Heat oil in a deep pan for frying.
  • Once the oil is hot, carefully slide in the kachori and fry until it turns golden brown on both sides.
  • Remove the kachori and place it on a paper towel to drain excess oil.
  • Serve your homemade aloo ki kachori hot with mint chutney or tamarind sauce for a mouthwatering experience!

Notes

Additional Information

Variations: Aloo ki kachori is just one of many kachori varieties. You can experiment with other fillings like moong dal, peas, or lentils, and create a diverse range of kachori to suit your taste.
Pairings: Aloo ki kachori is delicious on its own, but it's even better when served with a side of spicy pickles, yogurt, or mint chutney. It can also be enjoyed with a steaming cup of masala chai.
Regional Delights: Kachori is a popular street food across India, with regional variations like Rajasthani kachori, Khasta kachori, and more. Each region adds its unique twist to the classic recipe, making it a culinary adventure.
Storage: Aloo ki kachori can be stored in an airtight container for a day or two. Reheat them in an oven or on a skillet to regain their crispiness.
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