Aloo Kachori Recipe – Are your from Indian subcontinent? If yes, are you from northern part of India? If yes, it is an absolute likely hood that you would have heard and ate Aloo Ke Kachori.
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What is Aloo Kachori
Before we talk of Aloo Kachori, lets understand what is Kachori? Kachori is deep fried puffed Indian bread, with some sort of filling. In case the stuffing for the kachori is Aloo aka Potato, it is called Aloo Kachori. It is also called “Aloo Ke Kachori”. Some people also call it, “Aloo ke Poori”.
There are differences between Poori and Kachori. You need to deep fry both Kachori and Poori. However, the differences are mainly two folds:
- Poori normally won’t have an stuffing. Kachori normally has some sort of stuffing. Such as Potato, Lentils, Green peas, Onion etc.
- Kachori is normally in smaller size and thicker than poori. This is because, kachori has stuffing and which makes kachori thick. Rolling thick ones can be difficult, hence these kachoris are smaller in size compared to poori.
Aloo kachori has been part of my life for long. Call me dated, or old or whatever. I grew up when at my home making Aloo kachori was a celebration. I will tell my mum to make some extra so that I can have these next day with tea in morning. If it was not for high calories, I will eat a good few every day.
Love for Kachori only got better, as hubby also swears by it. Our’s is an arrange marriage and pleases me to see that his life pre-marriage was similar to mine and we share same rituals, including our kachori stories.
You may also hear a term called Khasta. Khasta is hindi term for crispy. The beauty of a good kachori lies on how crispy it is on surface, yet soft and mushy inside. Of course, softness of stuffing also depends on the type of stuffing used.
Method
- In a mixing bowl, take whole wheat flour and add 1/4 teaspoon salt and 1 tablespoon oil to it. Now with the help of Luke warm water, knead it to a soft and smooth dough. Cover it with cling film and keep aside for 15 minutes.
- In an another bowl/plate, mash the boiled potatoes and add all the spices into it. Mix it properly and keep aside. Our stuffing is ready.
- Heat sufficient oil in a pan / kadai. Now divide the dough into equal parts and make round balls of it. Take one ball and roll it with the help of rolling pin into a small circle. Place 1 tablespoon of stuffing in the middle and gather all the edges of circle and seal it.
- Press it gently with the help of your palm to spread the stuffing, and then again roll it with rolling pin into a circle of 4-4.5 inch diameter.
- Put these rolled breads in the hot oil and deep fry on medium heat until they are nice golden in colour from both the sides.
Pro Tips for best Kachori
- You can plan ahead and keep potatoes boiled and ready.
- For the extra flakiness, use add oil while kneading the dough.
- Your dough should be little more soft as compared to the normal chapati dough. If it would be tight, stuffing may pop out while rolling. Use soft hands to make dough.
- Be careful while frying, check that the oil is sufficiently hot, but do not use high heat, but fry it on low to medium heat.
- You can add 1 tablespoon of chopped coriander leaves to the stuffing. Coriander adds to great taste.
- For rolling, use a good flat surface and rolling pin.
- Normally, these kachoris are made with all purpose flour / maida. I have used whole wheat flour for it being healthier option.
This Aloo Kachori
- Is a delicious snack and meal in itself.
- Acts as good change from usual cereals, breads, pasta and pizza
- Is fully vegan (as long as you stick to this recipe)
- Can be kept for 2 days. Wrap in a tissue paper and in air-tight container.
Serving suggestion
Serve this aloo kachori when its hot with pickle, yogurt, raita or even tea. If eating these kachori little later after making, you can re-heat these in microwave or on flat tawa. I love this kachori both freshly made as well as next day. There can be never enough kachori for me!
If you are Kachori lover, like me, you may like to try these alternatives of aloo kachori, matar kachori and dal kachori.
Recipe Card
Aloo Kachori Recipe
Ingredients
- 2 Boiled Potatoes Large Size
- 1/4 Tsp Red Chilli Powder
- 1 Tsp Coriander Powder
- 1/2 Tsp Salt
- 1/4 Tsp Salt Yes, again
- 1/5 Tsp Garam Masala Powder
- 1/2 Tsp Fennel Seed Powder
- 1.5 Cup Whole Wheat Flour
- 1 Tbsp Oil
- 250 ml Oil For Deep Frying (For Nutritional value 100mls have been calculated)
Instructions
- In a mixing bowl, take whole wheat flour and add 1/4 teaspoon salt and 1 tablespoon oil to it. Now with the help of Luke warm water, knead it to a soft and smooth dough. Cover it with cling film and keep aside for 15 minutes.
- In an another bowl/plate, mash the boiled potatoes and add all the spices into it. Mix it properly and keep aside. Our stuffing is ready.
- Heat sufficient oil in a pan / kadai. Now divide the dough into equal parts and make round balls of it. Take one ball and roll it with the help of rolling pin into a small circle. Place 1 tablespoon of stuffing in the middle and gather all the edges of circle and seal it.
- Press it gently with the help of your palm to spread the stuffing, and then again roll it with rolling pin into a circle of 4-4.5 inch diameter.
- Put these rolled breads in the hot oil and deep fry on medium heat until they are nice golden in colour from both the sides.
- Serve them hot and enjoy with masala chai or green chutney and pickle.
Notes
- Your dough should be little more soft as compared to the normal chapati dough. If it would be tight, stuffing may pop out while rolling.
- Be careful while frying, check that the oil is sufficiently hot, but do not use high heat, but fry it on low to medium heat.
- You can add 1 tablespoon of chopped coriander leaves to the stuffing. Coriander adds to great taste.