Aloo kachori is a popular Indian snack that perfectly fits into various occasions and dietary preferences. It serves as a delightful addition to appetizers, party recipes, and festive menus like Diwali, Ganesh Chaturthi, Holi, Karwa Chauth, and Krishna Janmashtami. It’s also a great option for breakfast and lunch box suggestions. This delectable dish consists of deep-fried bread stuffed with a savory mixture of spiced mashed potatoes, making it a satisfying choice for vegans and anyone craving a flavorful treat.
Preparing the Dough for Aloo Kachori
To begin making aloo kachori, we first prepare the dough. In a mixing bowl, combine all-purpose flour, salt, and a splash of oil. Gradually add water and knead the mixture until you achieve a smooth, pliable dough. Cover the dough and let it rest for about 15-20 minutes. This resting period allows the gluten to relax, making the dough easier to work with and resulting in softer kachoris.
Making the Aloo Kachori Filling
While the dough rests, let’s prepare the flavorful filling for our aloo kachori. Start by boiling potatoes until they are tender. Once cooled, peel and mash them coarsely. In a pan, heat oil and add mustard seeds, cumin seeds, and hing (asafoetida) for added flavor. Add ginger, green chilies, and spices like turmeric, red chili powder, coriander powder, and garam masala to the pan. Mix well and cook for a minute before adding the mashed potatoes. Stir the mixture until the spices are well incorporated and cook for a few minutes. Finally, add chopped cilantro for a fresh burst of flavor. Allow the filling to cool completely before proceeding.
Assembling and Frying Aloo Kachori
Now, let’s assemble our aloo kachori. Divide the rested dough into small portions and roll them out into small circles. Place a spoonful of the prepared potato filling in the center of each circle. Gently gather the edges of the dough to enclose the filling and pinch them together to seal. Flatten the filled dough balls slightly. Next, heat oil in a deep pan for frying. Once the oil is hot, carefully slide the prepared aloo kachoris into the oil. Fry them in batches until they turn golden brown and crisp on all sides. Remove them from the oil using a slotted spoon and place them on paper towels to drain excess oil.
Serving Aloo Kachori
Once fried to perfection, aloo kachoris are ready to be served. They can be enjoyed on their own as a snack or paired with a variety of chutneys and dips. For an extra indulgence, you can also turn them into a delicious aloo kachori chaat by topping them with yogurt, tamarind chutney, green chutney, sev. The combination of crispy kachori and flavorful toppings creates a tantalizing blend of textures and flavors that will surely satisfy your taste buds.
Tips for Making Perfect Aloo Kachori
Ensure the dough is well rested to achieve a soft and pliable texture. Keep the filling mixture relatively dry to prevent the kachoris from becoming soggy. Seal the edges of the filled dough balls properly to prevent the filling from leaking out during frying. Fry the kachoris in hot oil to ensure they cook evenly and become crispy. Serve the kachoris hot for the best taste and texture.
Variations of Aloo Kachori
While the classic aloo kachori is a favorite, there are endless variations you can try to add your own twist to this beloved snack. You can experiment with different fillings such as paneer, peas, or lentils to create unique flavors. Additionally, you can adjust the spice level according to your preference by adding more or less chili powder or green chilies. Get creative and tailor the recipe to suit your taste buds.
Benefits of Aloo Kachori
Aloo kachori is not only delicious but also offers some nutritional benefits. Potatoes, the main ingredient in the filling, are a good source of vitamins and minerals, including vitamin C, potassium, and B vitamins. When enjoyed in moderation as part of a balanced diet, aloo kachori can be a satisfying and wholesome snack option.
Yes, you can prepare the dough and filling ahead of time and assemble the kachoris just before frying. This can save you time, especially when serving them for parties or gatherings.
While traditionally fried, you can certainly try baking the kachoris for a healthier alternative. Brush them with oil and bake in a preheated oven until golden brown and crisp.
Allow any leftover kachoris to cool completely before storing them in an airtight container. They can be refrigerated for a couple of days and reheated in a toaster oven or microwave before servin
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras Recipe
Kaju Katli (Cashew Burfi) Recipe, Baingan Bharta (Roasted Eggplant) Recipe, Matar (Green Peas) Paneer Recipe, Besan Ladoo Recipe
Hello, Do you have to serve the kachoris immediately after frying? Will they stay crisp at room temperature for a few hours? I notice you suggested roll the kachoris ahead and keep in the refrigerator–how long can you hold them this way? Thank you for your many good lessons.
Thanks really nice tips.
I feel like eating the kachoris right now. Being an Indian, I always love to watch Kachori. I am from north India and kachori is our favorite breakfast. Great recipe.
thank you
hi mam really awesom article tanku for sharing wonderful stuff keep updating
thanks for sharing such a yummy dish
Great recipe thank you. I tried first time and we loved it thank you ji
Really Very nice site.
Could we make this in mustard oil? as my mom said that the mustard oil is healthy
I am sure, but I have never used mustard oil for frying.
nice video
thanks for the video
awesome recipe video mam
Thanks for sharing the recipe of such a tasty dish.
Hi Manjula jee, Nice appetizer . Thanks for the recipe . I am planning to serve this on the party. Can I make this aloo ki kachori ahead like one or two days before the party.
Latha,Kachori will become soft, they will taste still good, suggestion fill the kachori and keep them in fridge and fry them same day.
Thank you
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hello mam, I really liked your recipe. I have tried this and my husband also liked it.
Bhagavati. Thanks
Hello mam, my working hours very long. So pls share the breakfast, lunch and dinner recipes which can be cooked in short period maintaining nutrition.
Which Oil you use in this item?
I like to use canola oil
Hi Mam! I try all your recipes, especially the gravies for Rotis. I find your recipes are very convenient and easy to make with less ingredients, because we also don’t eat Onion and Garlic. For this Kachoris, can we make with Wheat Flour instead of Maida?
B Vijaya, yes you can but the crispness will not be the same,
Aap Ki Blog Quality AAchi Hai Bus AAP template change kijiye, ye template aachi nahi dikhti
The last item in the dough is 1/3 cup chilled – bit doesn’t of what. What is the last ingredient of the dough?
WATER!
Stef, sorry I fixed it
Mike, sorry made a mistake chilled water and I fixed the mistake.
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