aloo kachori

Aloo Kachori recipe – potato stuffed kachori recipe

Aloo Kachori recipe – khasta kachori potato stuffed recipe

Aloo kachoris are a mouth drooling kachoris stuffed with tangy-spicy potato masala that will make everyone drool for sure. Many of us usually prepare these crusty, flaked deep fried kachoris stuffed with numerous types of filling. Today we have an amazing and simple recipe of steaming hot and really tempting aloo kachoris with you all. Like all kachoris, these kachoris are too delicious and will make everyone tempt to eat more. These kachoris are a perfect tea time or afternoon snack. In fact, you can pack these super yummy aloo kachoris for a picnic or outing as well. Serve them with any Indian chutney or dip. Your kids will like them for sure as they love to have different dishes all the time.

There is no need to do the preparations before hand for making potato stuffed kachoris like required for making dal stuffed kachoris. Whenever you feel like eating crusty and tempting kachoris, then just boil some potatoes, knead dough and prepare the stuffing to make kachoris. These appetizing potato kachoris are liked the most in northern India, especially Agra and Mathura. So, here’s an easy to follow recipe of potato stuffed kachoris. Enjoy!

Directions

Getting ready:

1. Sieve refined flour in a bowl.

aloo kachori

2. Wash and boil the potatoes. Peel and place them in a bowl

3. Finely chop coriander and green chilies.

aloo kachoriMaking:

4. Take refined flour in any big mixing bowl and to it add salt and oil. Mix everything nicely.

aloo kachori

5. Then add water in small portions and knead soft dough same as required for making chapattis. Make sure you don’t knead the dough too much, just bind it well together.

aloo kachori

6. Cover and keep aside the dough for 20 minutes to set. Meanwhile let us prepare stuffing for the kachoris.

aloo kachori

7. Heat 2 tsp of oil in a pan or a wok. Then add finely chopped green chilies, grated ginger and sauté for a while.

aloo kachori

8. Now add coriander powder, cumin powder, crumbled potatoes to the pan, followed by red chilly powder, mango powder, garam masala powder, salt and finely chopped green coriander. Mix everything really well.

aloo kachori

9. Saute for 2 to 3 minutes. Keep the flame low.

aloo kachori

10. Stuffing is now ready, turn off the flame and transfer it to another bowl to let it cool down quickly.

aloo kachori

11. Dough is ready as well. Pinch small lump from the dough and roll into round shape.

aloo kachori

12. Now lift one dough ball at a time and flatten it with your fingers, giving it a bowl shape.

aloo kachori

13. Now place 2 tsp stuffing to it and close back into a round shape.

aloo kachori

14. Flatten them into round discs, keeping them little thick. Likewise stuff all the kachoris.

aloo kachori

15. Heat enough oil in a wok.

aloo kachori

16. Now gently press the stuffed dough balls into thick kachoris or you can use rolling pin for that.

aloo kachori

17. Slide the aloo kachoris to medium hot oil. Place as many kachoris as possible in the wok.

aloo kachori

18. When the kachoris become puffy and are roasted from beneath, flip the sides and fry until they get golden brown in color. Keep the flame medium-low to get crusty-crispy kachoris.

aloo kachori

19. Drain out the fried kachoris on absorbent paper and similarly fry all the kachoris. Aloo kachoris are now ready to serve.

aloo kachoriServing:

20. Serve these tempting and mouth drooling aloo kachoris steaming hot with green coriander chutney or sweet chutney or tomato sauce and relish eating.

Suggestions:

  • Knead soft dough for making the kachoris. Close the stuffing well.
  • Roll out the stuffed dough ball gently so that they don’t break.
  • Keep the flame medium-low for frying the kachoris and you’ll get crispy and crunchy kachoris.
  • For 12 to 15 kachoris
  • Time – 50 minutes

4.5 from 2 reviews
Aloo stuffed Kachori recipe Aloo Kachori recipe - khasta kachori potato stuffed recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cup (250 grams)
  • Oil – ¼ cup (60 grams)
  • Salt – more than ½ tsp or to taste
  • Oil – for frying
  • Potatoes – 4 to 5 (250 to 300 grams) (boiled)
  • Green coriander – 2 tbsp (finely chopped)
  • Green chilly – 2 (finely chopped)
  • Ginger – ½ inch piece (grated)
  • Red chilly powder – ¼ to ½ tsp
  • Garam masala – ¼ tsp
  • Cumin powder – ½ tsp
  • Coriander powder – 1 tsp
  • Mango powder – ½ tsp
  • Salt – ¾ tsp or as per taste
Instructions
  1. Sieve refined flour in a bowl.
  2. Wash and boil the potatoes. Peel and place them in a bowl.
  3. Finely chop coriander and green chilies.
  4. Take refined flour in any big mixing bowl and to it add salt and oil. Mix everything nicely.
  5. Then add water in small portions and knead soft dough same as required for making chapattis. Make sure you don’t knead the dough too much, just bind it well together.
  6. Cover and keep aside the dough for 20 minutes to set. Meanwhile let us prepare stuffing for the kachoris.
  7. Heat 2 tsp of oil in a pan or a wok. Then add finely chopped green chilies, grated ginger and sauté for a while.
  8. Now add coriander powder, cumin powder, crumbled potatoes to the pan, followed by red chilly powder, mango powder, garam masala powder, salt and finely chopped green coriander. Mix everything really well.
  9. Saute for 2 to 3 minutes. Keep the flame low.
  10. Stuffing is now ready, turn off the flame and transfer it to another bowl to let it cool down quickly.
  11. Dough is ready as well. Pinch small lump from the dough and roll into round shape.
  12. Now lift one dough ball at a time and flatten it with your fingers, giving it a bowl shape.
  13. Now place 2 tsp stuffing to it and close back into a round shape.
  14. Flatten them into round discs, keeping them little thick. Likewise stuff all the kachoris.
  15. Heat enough oil in a wok.
  16. Now gently press the stuffed dough balls into thick kachoris or you can use rolling pin for that.
  17. Slide the aloo kachoris to medium hot oil. Place as many kachoris as possible in the wok.
  18. When the kachoris become puffy and are roasted from beneath, flip the sides and fry until they get golden brown in color. Keep the flame medium-low to get crusty-crispy kachoris.
  19. Drain out the fried kachoris on absorbent paper and similarly fry all the kachoris. Aloo kachoris are now ready to serve.
  20. Serve these tempting and mouth drooling aloo kachoris steaming hot with green coriander chutney or sweet chutney or tomato sauce and relish eating.

 

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