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Aloo ki Khasta Kachori Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Aloo ki kachori

Aloo ki kachori

Tasty Street Food at Home

Aloo ki kachori is a popular Indian street food snack. Usually, this spicy bread is deep-fried—but in this recipe, we prepare it in an aebleskiver pan (or an appam pan) using very little oil.

There are many options for the kachori stuffing. In our recipe, we are using a spiced boiled potato stuffing.

Cook Time

Prep timeCook timeReady inYields

20 min

40 min

1 hour

12 aloo kachoris


For the dough:

  • 1 1/2 cups maida (all-purpose flour)
  • 1/2 teaspoon ajwain (carom seeds)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons oil
  • 1/2 cup water, or as needed

For the filling:

  • 1 to 2 tablespoons oil
  • 1 teaspoon ginger paste
  • 1 chopped green chilli
  • 1 to 1 1/2 tablespoons green peas, frozen or fresh
  • 1/2 teaspoon saunf (fennel seeds, ground)
  • 1/4 teaspoon jeera (cumin seeds)
  • 3 boiled potatoes, hand-mashed
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon amchur (mango powder)
  • 1/4 teaspoon red chilli powder
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon salt, or to taste
  • 1 tablespoon chopped hara dhania (cilantro)

For the kachoris:

  • Oil, as needed


  1. In a mixing bowl, add the maida, ajwain, baking powder, salt and oil. Stir until well mixed. The mixture should hold shape after pressing in the fist. Add water and knead until it comes together to form a soft, sticky dough. Cover with a damp cloth and let it rest for 20 minutes.
  2. While the dough is resting, prepare the stuffing. Keep a pan on low heat, add oil, and let it heat up a bit. Then put in the ginger paste and chopped green chilli. Saute for 20 to 30 seconds.
  3. Put in the frozen green peas and stir-cook for 30 seconds. Add in the ground saunf and jeera. Mix well.
  4. Put in the boiled potatoes and mix well. Add in the dry spices (coriander powder, amchur, red chilli powder, garam masala, turmeric powder, and salt). Stir the mix and cook for 4 to 5 minutes. Add the hara dhania and mix well. Then transfer it to a plate and let it cool down completely.
  5. After 20 minutes of rest, wet your hands, knead the dough lightly a few times, and then lightly oil the hands and divide into 12 equal portions.
  6. Take one portion of the dough and flatten it out into a thick disk. Place about 1 teaspoon of the stuffing on it, close it, and roll it to make a round-shaped kachori. Prepare all the kachoris.
  7. Place an appam/aebleskiver pan on low heat. Pour and grease each pit with a little oil. Place one kachori in each pit and cover it with a lid. Let them cook for 3 minutes.
  8. Now brush each kachori with a little oil and turn it over in the appam pan. Cover and let cook for 3 minutes. Keep turning and cooking the kachoris every couple of minutes until they are crisp and brown all over.
  9. The aloo kachoris are ready. Remove and serve with hari (green chutney) and imli (tamarind chutney).

Try This Healthier but Equally Tasty Version of the Regular Crispy Aloo Kachori and Share Your Experience!

© 2020 Rajan Singh Jolly