Aloo ki Khasta Kachori Recipe - Delishably - Food and Drink
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Aloo ki Khasta Kachori Recipe

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favorite recipes with his online readers.

Aloo ki Kachori

Aloo ki Kachori

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.

Cook Time

Prep timeCook timeReady inYields

20 min

40 min

1 hour

12 aloo kachoris

Ingredients

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

Instructions

  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 20-30 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 4-5 minutes. Add the hara dhania and mix well. Then ransfer to a plate and let 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 tsp of the stuffing on it, close it, and roll 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).

Aloo ki Khasta Kachori Recipe

© 2020 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 07, 2020:

Thank you, Kalpana.

Kalpana Iyer from India on October 02, 2020:

Thank you for sharing the recipe. This looks yum!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 02, 2020:

Thanks, Devika.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 02, 2020:

Thank you, Peggy.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 02, 2020:

Thank you, Bill.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 02, 2020:

Thanks, Umesh.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 02, 2020:

Glad you like the dish, John. Thank you.

Devika Primić from Dubrovnik, Croatia on October 02, 2020:

A tasty snack and the chillies must be hot! I like the idea of this recipe and the spices added sounds an interesting treat.

Peggy Woods from Houston, Texas on October 01, 2020:

I wish I could reach into the screen and help myself to one right now. These sound tasty! Thanks for sharing your recipes with us.

Bill Holland from Olympia, WA on October 01, 2020:

I can't pronounce it but I might eat it. My wife would definitely eat it, so passing this on to her with our thanks!

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on October 01, 2020:

Looks very yummy. Worth trying. Thanks for posting.

John Hansen from Queensland Australia on September 30, 2020:

This looks great and sounds delicious, Rajan. Thank you for sharing the recipe.