Aloo Kachori Recipe - Yummy Traditional

Aloo Kachori Recipe

                       
aloo-kachori-recipe-with-step-by-step-photos

Aloo Kachori | Potato Stuffed Kachori || How to make aloo kachori with step by step photos...

Aloo kachoru is a crispy, delicious, deep fried stuffed spiced potato kachori snack_it is made up of dough and spicy potato masala _An ideal evening potato snack or can be served as breakfast_the the recipe is very similar to the traditional dal kachori and plain kachori_Kachori can be prepared with various stuffing and the stuffing varies from region to region_this aloo kachori is as popular as dal kachori, although it isn’t available on the vendors it is made at homes and people love to eat with green raita  or tea which enhances its taste
                               
aloo-kachori-recipe


I have shared quite a few recipes of kachori till now but aloo kachori is my new favorite recipe. I personally love the crisp texture of the kachori with the aloo masala or potato masala_the  best part of this recipe aloo stuffing which can be used the same stuffing in making stuffed aloo paratha and aloo samosa_I am also making a plan to share masala kachori and chicken kachori in my future post-inshaAllah _However, it is a bit difficult cooking in the kitchen during hot summer days_waiting for a little better weather than insha'Allah
                                       
aloo-kachoris


Furthermore, some important tips, variations, and serving suggestions for the aloo kachori recipes. firstly, I have added oil or clarified butter to all-purpose flour or maida even before kneading it. also, I have crumbled the flour with oil so that the kachori’s turn flaky and crisp. 

Secondly, fry the kachori’s on a low to medium flame similar to samosa or any other kachori recipe. note that the stuffing and the inner layer have to be cooked evenly and the same cannot be achieved with a high flame. lastly, the kachori’s can be served as it is but tastes great when served with the combination of coriander mint chutney and sweet tamarind chutney


For more fried snack recipes:

                                     
delicious-aloo-kachoris


To make this recipe firstly we will be need boiling potatoes to it put potatoes with water in the pot and cook for around 20-30 minutes
                         
boil-the-potatoes


Meanwhile, prepare the dough by taking maids, carom seeds, salt, and oil
                      
mix-the-maida


Crumble and mix well making sure the dough holds shape
                                     
crumble-the-flour


In addition, add water little by little until the dough is formed_Transfer onto the working slab, And start kneading with a wet hand
                      
kneading-dough


Till the dough foam turns to a smooth and soft

kneading-the-dough-till-soft
                      
Apply the oil all over the dough and cover with the lid and leave it for rest around 30 minutes
                         
apply-the-dough-over-dough


Chop the coriander and green chilies

                             
chop-the-coriander-and-green-chillies



Peel the potatoes and then mash/grate them into a medium mixing bowl
                       
peel-and-grate-potatoes


Dry roast the cumin and coriander seeds for a minute_Crush them coarsely
                           
dry-roast-cumin-and-coriander


Prepare the stuffing by adding red chili powder, salt, roasted ground masala, salt, and black pepper powder and chopped coriander, green chilies, and lemon juice to the boiled mashed/grated potato_Stir to mix up well together_Once they come into dough form
                             
prepare-aloo-stuffing


Divide the potato into equal portions, Shape into balls set aside

                                             
divide-the-potato-balls

Punch the dough again for 2 minutes 

punch-the-dough


Divide the equal portions of the lemon-sized balls_Give them a ball shape and apply oil on each dough ball
                         
divide-the-equal-portions-of-the-dough


Place all dough balls on the plate
                      
place-all-dough-balls


Now take one dough ball and flatten it with the help of a finger or rolling pin_Place the potato ball in the center of the dough and get the edges together and form a bundle_Close the top by pressing and flattening
                                
stuff-the-aloo-center-of-dough


Furthermore, gently Press the edges and flatten to form a kachori size
                          
flatten-the-kachori


Prepare all stuffed dough balls and place them on the plate

                                                         
place-all-prepared-kachoris-on-the-plate


Heat the medium hot oil in the wok around 150 C_When, the oil is medium hot, add prepared kachori, Don’t touch it for a minute or till they float then press with the spoon to puff up_Turn around and fry the kachori till it turns light golden brown evenly
                                      
fry-the-kachoris


Drain the kachoris 
                       
drain-the-kachoris
                             

Place on the kitchen paper to remove the excess oil
                           
place-on-kitchen-paper

Finally, transfer the aloo kachoris to the serving plate/tray
                           
transfer-the-kachoris-on-the-plate


Serve aloo kachori as it is or with green chutney and tea
                            
serve-aloo-kachoris-with-tea






Aloo Kachori is a crispy, delicious, deep-fried stuffed spiced potato kachori snack_it is made up of dough and spicy potato masala

Ingredients for dough:
  1. 2 cups, all-purpose flour
  2. 2 tbsp,oil/ghee/clarified butter
  3. ½ tsp, carom seeds ajwain
  4. 1/3 tsp, salt or to taste
  5. 1/3 cup, water
For Stuffing:
  1. 250g, potato grated/mashed
  2. ½ tsp, cumin seeds roasted and crushed
  3. ½ tsp, coriander seeds roasted and crushed
  4. Salt to taste
  5. 1 tbsp, lemon juice
  6. A handful, fresh coriander leaves chopped
  7. 3-4 pcs, green chilies chopped
  8. ½ tsp, red chili powder
  9. ½ tsp, black pepper powder
Other ingredients:
  1. Oil as required for frying 
How to make the kachori?
  1. To make this recipe firstly we will be need boiling potatoes to it put potatoes with water in the pot and cook for around 20-30 minutes
  2. Meanwhile, prepare the dough by taking maids, carom seeds, salt, and oil
  3. Crumble and mix well making sure the dough holds shape
  4. In addition, add water little by little until the dough is formed
  5. Transfer onto the working slab
  6. And start kneading with a wet hand till the dough foam turns to a smooth and soft
  7. Apply the oil all over the dough and cover with the lid and leave it for rest around 30 minutes
  8. Chop the coriander and green chilies
  9. Peel the potatoes and then mash/grate them into a medium mixing bowl
  10. Dry roast the cumin and coriander seeds for a minute
  11. Crush them coarsely
  12. Prepare the stuffing by adding red chili powder, salt, roasted ground masala, salt, and black pepper powder and chopped coriander, green chilies, and lemon juice to the boiled mashed/grated potato
  13. Stir to mix up well together
  14. Once they come into dough form
  15. Divide the potato into equal portions
  16. Shape into balls set aside
  17. Punch the dough again for 2 minutes
  18. Divide the equal portions of the lemon-sized balls
  19. Give them to a ball shape and apply oil on each dough ball
  20. Place all dough balls on the plate
  21. Now take one dough ball and flatten it with the help of a finger or rolling pin
  22. Place potato ball in the center of the dough and get the edges together and form a bundle
  23. Close the top by pressing and flattening
  24. Furthermore, gently Press the edges and flatten to form a  kachori size
  25. Prepare all stuffed dough balls and place them on the plate
  26. Heat the medium hot oil in the wok around 150 C
  27. When the oil is medium hot, add prepared kachori
  28. Don’t touch it for a minute or till they float then press with the spoon to puff up
  29. Turn around and fry the kachori till it turns light golden brown evenly
  30. Drain the kachoris onto the kitchen paper to remove the excess oil
  31. Finally, transfer the aloo kachoris to the serving plate/tray
  32. Serve aloo kachori as it is or with green chutney and tea
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