Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Aloo ki kachori is a popular Indian street food snack. Usually, this spicy bread is deep-fried—but in this recipe, we are preparing 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.
Do try this healthier but equally tasty version of the regular crispy aloo kachori and share your experience.
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12 aloo kachoris
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For the dough:
- 1 1/2 cups maida (all-purpose flour)
- 1/2 tsp ajwain (carom seeds)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp oil
- 1/2 cup water, or as needed
For the filling:
- 1 to 2 tbsp oil
- 1 tsp ginger paste
- 1 chopped green chilli
- 1 to 1 1/2 tbsp green peas, frozen or fresh
- 1/2 tsp saunf (fennel seeds, ground)
- 1/4 tsp jeera (cumin seeds)
- 3 boiled potatoes, hand-mashed
- 1/2 tsp coriander powder
- 1/2 tsp amchur (mango powder)
- 1/4 tsp red chilli powder
- 1/4 tsp garam masala
- 1/4 tsp turmeric powder
- 1/2 tsp salt, or to taste
- 1 tbsp chopped hara dhania (cilantro)
For the kachoris:
- oil as needed
- 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.
- 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 20-30 seconds.
- Put in the frozen green peas and stir-cook for 30 seconds. Add in the ground saunf and jeera. Mix well.
- 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 4-5 minutes. Add the hara dhania and mix well. Then ransfer to a plate and let cool down completely.
- 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.
- Take one portion of the dough and flatten it out into a thick disk. Place about 1 tsp of the stuffing on it, close it, and roll to make a round-shaped kachori. Prepare all the kachoris.
- 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.
- 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.
- The aloo kachoris are ready. Remove and serve with hari (green chutney) and imli (tamarind chutney).
Aloo ki Khasta Kachori Recipe
© 2020 Rajan Singh Jolly