Aloo kachori (potato stuffed kachori) is a variation of the popular kachori recipe prepared with spicy potato masala stuffing. An ideal evening snack recipe or also can be served as a breakfast recipe with dhokla or jalebi.
Aloo Kachori (Potato Stuffed Kachori)
Course: Veg Breakfast, Veg StartersCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
5
minutesCooking time
10
minutesIngredients
For Dough:
2 cup maida / plain flour / all-purpose flour / refined flour
1 tbsp rava / semolina / suji
½ tsp salt
3 tbsp ghee / clarified butter
¾ cup water
oil for deep frying
For Stuffing:
2 tsp oil
1 tsp cumin / jeera
1 tsp coriander seeds, crushed
½ tsp fennel / saunf
2 green chilli, finely chopped
½ tsp ginger paste
¼ tsp turmeric / haldi
pinch of hing / asafoetida
½ tsp kashmiri red chilli powder
½ tsp garam masala
2 potatoes, boiled & mashed
½ tsp aamchur / dry mango powder
½ tsp salt
Directions
- Firstly, prepare the kachori dough and rest for 20 minutes.
- Prepare the stuffing by heating 2 tsp oil, 1 tsp cumin, 1 tsp coriander seeds and ½ tsp fennel. Saute till it turns aromatic.
- Now add 2 green chilli, ½ tsp ginger paste and saute for 30 seconds.
- Keeping the flame on low, add spices and saute.
- Now add 2 boiled potato and mashed potato, ½ tsp salt and mix well.
- Aloo stuffing is ready.
- Now pinch a small lemon sized ball and flatten it.
- Now scoop 2 tsp of prepared aloo stuffing and place in the centre.
- Get the edges together and form a bundle.
- Close the top by pressing and flattening.
- Furthermore, gently press the edges and flatten to form a poori size.
- When the oil is medium hot, add prepared kachori and fry.
- Finally, serve aloo kachori as it is or with green chutney and fried chilli.
