How to Make Aloo Kachori

Aloo kachori is a popular North Indian snack loved for its crispy, flaky crust and spicy potato filling. It is often enjoyed with tea, chutney, or as part of a festive meal. Making aloo kachori at home may seem challenging, but with the right ingredients and steps, you can easily prepare this delicious treat in your kitchen.

Ingredients

For Dough:

• 2 cups all-purpose flour (maida)

• 2 tbsp semolina (sooji/rava) – optional for extra crispiness

• 4 tbsp ghee or oil

• Salt to taste

• Water (as needed for kneading)

For Filling:

• 3–4 boiled potatoes (medium-sized, mashed)

• 2 green chilies (finely chopped)

• 1 tsp ginger (grated)

• 1 tsp cumin seeds

• 1 tsp fennel seeds

• 1 tsp garam masala

• 1 tsp coriander powder

• ½ tsp red chili powder

• ½ tsp turmeric powder

• 1 tsp amchur (dry mango powder) or lemon juice

• Salt to taste

• 2 tbsp fresh coriander leaves (chopped)

• 2 tbsp oil

For Frying:

• Oil (enough for deep frying)

Step-by-Step Recipe

1. Prepare the Dough

1. In a large bowl, mix all-purpose flour, semolina, salt, and ghee.

2. Rub the ghee into the flour with your fingertips until the mixture resembles breadcrumbs.

3. Slowly add water and knead into a soft, smooth dough.

4. Cover with a damp cloth and let it rest for 20–30 minutes.

2. Prepare the Filling

1. Heat 2 tablespoons oil in a pan.

2. Add cumin seeds and fennel seeds; let them crackle.

3. Add chopped green chilies and grated ginger, sauté for a few seconds.

4. Add turmeric, coriander powder, garam masala, and red chili powder. Stir well.

5. Add the mashed potatoes, salt, and amchur powder. Mix thoroughly.

6. Cook for 2–3 minutes until the filling is aromatic.

7. Add fresh coriander leaves, mix, and let the filling cool completely.

3. Assemble the Kachori

1. Divide the dough into equal portions and roll them into small balls.

2. Flatten one ball with your fingers and place 1–2 teaspoons of the potato filling in the center.

3. Carefully bring the edges together and seal tightly.

4. Gently flatten the stuffed ball with your palms or a rolling pin into a small disc (do not press too hard to avoid tearing).

4. Fry the Kachoris

1. Heat oil in a deep pan on medium flame.

2. Gently slide the kachoris into the hot oil.

3. Fry on low to medium heat until golden brown and crispy from both sides.

4. Remove with a slotted spoon and drain excess oil on paper towels.

Serving Suggestions

• Serve hot aloo kachoris with tamarind chutney, green chutney, or yogurt.

• They also taste great with chole (chickpea curry) or aloo sabzi.

• Enjoy with hot masala chai for the perfect evening snack.

Tips for Perfect Aloo Kachori

• Rest the dough well for softness.

• Ensure the filling is dry; moisture may cause the kachoris to break.

• Fry on medium flame to make them crispy and evenly golden.

• Do not overcrowd the pan while frying.