Master The Art of Making Aloo Kachori With This Easy Recipe

Ingredients

For the Dough:

• 2 cups all-purpose flour (maida)
• ¼ tsp carom seeds (ajwain)
• 4 tbsp ghee or oil
• ½ tsp salt
• Water (as needed)

For the Filling:

• 4 medium-sized boiled potatoes (mashed)
• 1 tsp cumin seeds
• 2 green chilies (finely chopped)
• 1 tsp grated ginger
• ½ tsp asafoetida (hing)
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ tsp red chili powder
• ½ tsp amchur (dry mango powder) or chaat masala
• Salt to taste
• 2 tbsp chopped fresh coriander leaves

For Frying:

• Oil (for deep frying)

Instructions

Step 1: Prepare the Dough

• In a large mixing bowl, combine all-purpose flour, carom seeds, and salt.
• Add ghee or oil and mix until the flour resembles breadcrumbs.
• Gradually add water and knead into a soft, smooth dough.
• Cover the dough with a damp cloth and let it rest for 20–30 minutes.

Step 2: Make the Potato Filling

• Heat a tablespoon of oil in a pan over medium heat.
• Add cumin seeds and let them splutter. Add asafoetida, green chilies, and ginger, and sauté for a minute.
• Add mashed potatoes, coriander powder, red chili powder, garam masala, amchur powder, and salt.
• Mix well and cook for 2–3 minutes to blend the flavors.
• Stir in the chopped coriander leaves, turn off the heat, and let the filling cool completely.

Step 3: Assemble the Kachoris

• Divide the dough into equal-sized balls (around 8–10, depending on desired size).
• Flatten each dough ball into a small disc with your hands or a rolling pin.
• Place a spoonful of potato filling in the center of the disc.
• Bring the edges together to seal the filling and pinch off any excess dough.
• Gently flatten the stuffed dough ball to form a round kachori. Ensure the filling doesn’t spill out.

Step 4: Fry the Kachoris

• Heat enough oil in a deep frying pan over medium-low heat. Ensure the oil is moderately hot, not smoking.
• Slide in a few kachoris at a time. Fry on low to medium heat to allow even cooking.
• Turn occasionally to ensure the kachoris puff up and turn golden brown on all sides.
• Remove with a slotted spoon and place them on paper towels to drain excess oil.

Step 5: Serve

• Serve hot with tamarind chutney, mint chutney, or spicy potato curry for a complete meal.

Tips for Perfect Aloo Kachoris

• Cold Potatoes: Ensure the boiled potatoes are completely cooled and mashed to avoid lumps.
• Oil Temperature: Frying on low to medium heat prevents the kachoris from becoming soggy or raw inside.
• Sealing: Properly seal the kachoris to prevent filling from leaking during frying.
• Variations: Add peas, paneer, or spices like fennel powder for a twist.

Enjoy your homemade Aloo Kachoris crispy, flavorful, and irresistibly delicious.