Aloo Kachori recipe - Khasta Kachori Potato stuffed recipe
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.
हिन्दी में पढिये : Aloo Kachori recipe - Khasta Kachori Potato stuffed recipe
Ingredients for Aloo Kachori
For Dough:
- Refined flour – 2 cup (250 grams)
- Oil – ¼ cup (60 grams)
- Salt – more than ½ tsp or to taste
- Oil – for frying
For Stuffing
- 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
How to make Aloo ki Kachori
Take refined flour in any big bowl and to it add salt and oil. Mix everything well. Now add water in small portions and knead soft dough for making kachoris. Don’t knead the dough too much, just bind it well. Cover and keep aside for 20 minutes to set. Meanwhile let us prepare stuffing for the kachoris.
Peel the boiled potatoes. Heat 2 tsp oil in a pan or wok. Then add finely chopped green chilies, grated ginger and sauté for a while. Now add coriander powder, cumin powder, peeled potatoes to the pan, followed by red chilly powder, mango powder, garam masala powder, salt and finely chopped green coriander. Mix everything really well and sauté for 2 to 3 minutes. Keep the flame low. Stuffing is now ready, turn off the flame and transfer it to another bowl to let it cool down quickly.
Dough is ready as well. Pinch small portion from the dough and roll into round shape. Now lift one dough ball at a time and flatten it with your fingers, giving it a bowl shape. Now place 2 tsp stuffing to it and close back into a round shape and flatten them into round discs, keeping them little thick. Likewise stuff all the kachoris.
Heat enough oil in a wok. Now gently roll out the stuffed dough balls into thick kachoris and slide them to medium hot oil. Place as many kachoris as possible in the wok. 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. Drain out the fried kachoris on absorbent paper and similarly fry all the kachoris.
Tempting and mouth drooling aloo kachoris are ready. Serve 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
Aloo Kachori recipe - khasta kachori potato stuffed recipe
- 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
- Sieve refined flour in a bowl.
- Wash and boil the potatoes. Peel and place them in a bowl.
- Finely chop coriander and green chilies.
- Take refined flour in any big mixing bowl and to it add salt and oil. Mix everything nicely.
- 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.
- Cover and keep aside the dough for 20 minutes to set. Meanwhile let us prepare stuffing for the kachoris.
- Heat 2 tsp of oil in a pan or a wok. Then add finely chopped green chilies, grated ginger and sauté for a while.
- 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.
- Saute for 2 to 3 minutes. Keep the flame low.
- Stuffing is now ready, turn off the flame and transfer it to another bowl to let it cool down quickly.
- Dough is ready as well. Pinch small lump from the dough and roll into round shape.
- Now lift one dough ball at a time and flatten it with your fingers, giving it a bowl shape.
- Now place 2 tsp stuffing to it and close back into a round shape.
- Flatten them into round discs, keeping them little thick. Likewise stuff all the kachoris.
- Heat enough oil in a wok.
- Now gently press the stuffed dough balls into thick kachoris or you can use rolling pin for that.
- Slide the aloo kachoris to medium hot oil. Place as many kachoris as possible in the wok.
- 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.
- Drain out the fried kachoris on absorbent paper and similarly fry all the kachoris. Aloo kachoris are now ready to serve.
- Serve these tempting and mouth drooling aloo kachoris steaming hot with green coriander chutney or sweet chutney or tomato sauce and relish eating.
