Aloo Ki Kachori is a small size Indian flatbread stuffed with boiled potatoes, spices and deep-fried making it an extremely popular food.
Aloo Kachori Recipe
It’s one of the Indian comfort food, simple, delicate and tasty.
Goes perfect with chilled yogurt-cucumber dip/raita or simple curry. Traditional kachoris are made using all-purpose flour but I’ve used whole wheat just to please my guilt conscious mind 😉 Enjoy!!!
Aloo Kachori Ingredients:
2 Cups Oil – For deep frying the kachori
For Kachori/Bread Dough:
1.5 Cup Atta (Whole Wheat Flour)
3 Tbsp Besan (Chickpea flour) – Optional
3 Tbsp Vegetable Oil
1/2 Cup Cold Water (2 tbsp less)
1 Tsp Salt
1 Pinch Hing (Asafoetida) – Optional
For Stuffing:
2 Boiled Potatoes – Peeled and Grated
11/2 Tsp Salt
2 Tsp Red Chili Powder – Optional
To Make the Kachori/Bread Dough:
In a food processor, add whole wheat flour, gram flour, salt, asafoetida and give it a quick pulse for 5 seconds. (Mix all the dry ingredients together).
Now add 3 tbsp oil & water to the dry ingredients and pulse till you form a firm dough. (Add water in the interval to form a firm dough)
How to Make Aloo Kachori:
Take a medium-size bowl, add stuffing Ingredients and give it a quick mix. (Pic1)
Make equal sized balls. (kachoris are usually thick & small in size).
Now take 1 dough ball, flatten it slightly to form a thick disc and fill it with potato stuffing mix (I’m putting 2 Tbsp) Pic2
Seal the edges of the stuffed dough disc (Pic3) and roll it again to form a thick & small disc (Make sure to put less pressure as too much pressure will burst the disc) Pic4
Heat 2 cups oil in a nonstick wok on high for 7-8 minutes, reduce the heat to medium.
Add 1 kachori at a time, let it fry on each side for 1-2 minutes (Till each side are golden in color). Pic5
Once the kachoris are fried on both sides (golden brown) take it out of the wok and place it on towel to absorb any extra oil.
Aloo Ki Kachori is a small size Indian flatbread stuffed with boiled potatoes, spices and deep-fried making it an extremely popular food.
Prep Time7 minutes
Cook Time20 minutes
Total Time27 minutes
Ingredients
2 Cups Oil – For deep frying the kachori
For Kachori/Bread Dough:
11/2 Cup Atta (Whole Wheat Flour)
3 Tbsp Besan (Chickpea flour) – Optional
3 Tbsp Vegetable Oil
1/2 Cup Cold Water (2 tbsp less)
1 Tsp Salt
1 Pinch Hing (Asafoetida) – Optional
For Stuffing:
2 Boiled Potatoes – Peeled and Grated
11/2 Tsp Salt
2 Tsp Red Chili Powder – Optional
Instructions
To Make the Kachori/Bread Dough:
In a food processor, add whole wheat flour, gram flour, salt, asafoetida and give it a quick pulse for 5 seconds. (Mix all the dry ingredients together).
Now add 3 tbsp oil & water to the dry ingredients and pulse till you form a firm dough. (Add water in the interval to form a firm dough)
How to Make Aloo Kachori:
Take a medium-size bowl, add stuffing Ingredients and give it a quick mix. (Pic1)
Make equal sized balls. (kachoris are usually thick & small in size).
Now take 1 dough ball, flatten it slightly to form a thick disc and fill it with potato stuffing mix (I’m putting 2 Tbsp) Pic2
Seal the edges of the stuffed dough disc (Pic3) and roll it again to form a thick & small disc (Make sure to put less pressure as too much pressure will burst the disc) Pic4
Heat 2 cups oil in a nonstick wok on high for 7-8 minutes, reduce the heat to medium.
Add 1 kachori at a time, let it fry on each side for 1-2 minutes (Till each side are golden in color). Pic5
Once the kachoris are fried on both sides (golden brown) take it out of the wok and place it on towel to absorb any extra oil.
Serve Hot
Notes
Besan (Chickpea flour)– Optional (This gives it a slightly nutty flavor & makes it crusty)
Vegetable Oil - you can use any light oil
* (This dough needs to be very firm in texture for the kachori’s to be crunch. As this dough contains salt)
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