Aloo Ki Kachori (Kachori With Potato Stuffing)
Aloo Ki Kachori (Kachori With Potato Stuffing)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, aloo ki kachori (kachori with potato stuffing). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Aloo Ki Kachori (Kachori With Potato Stuffing) is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Aloo Ki Kachori (Kachori With Potato Stuffing) is something which I have loved my whole life.

Boil potatoes in a pressure cooker. Make lemon sized balls from dough. Place one ball on your palm, flatten with fingers.

To begin with this particular recipe, we must prepare a few ingredients. You can cook aloo ki kachori (kachori with potato stuffing) using 16 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Aloo Ki Kachori (Kachori With Potato Stuffing):
  1. Get For Dough 1 cup all purpose flour (maida, plain flour)
  2. Get 2 Tablespoons oil (vegetable)
  3. Make ready 2 drops lemon juice
  4. Get 1/3 cup water
  5. Take For Filling
  6. Take 1 cup boiled and peeled potatoes(roughly mashed)
  7. Prepare 2 pinch asafoetida /hing
  8. Get 1/2 teaspoon cumin seeds
  9. Prepare 1/2 teaspoon red chilli powder
  10. Prepare 1 teaspoon coriander powder
  11. Take 1/2 teaspoon dry mango powder
  12. Get 1/2 teaspoon salt
  13. Prepare 1 Tablespoon green chilli finely chopped
  14. Take 2 Tablespoon coriander leaves chopped
  15. Take 1 Teaspoon vegetable oil
  16. Prepare 2 cups Oil for frying

Kachori Recipe with step by step photos and video. These are flaky and tasty kachoris made with a Kachori can be made and stored for a couple of days in the fridge. With this recipe you can also You can also have these kachori with dubki wale aloo or aloo rasedar. Some curd also goes well with.

Steps to make Aloo Ki Kachori (Kachori With Potato Stuffing):
  1. To Make Dough - Mix the all purpose flour, semolina, salt, lemon drops and oil.
  2. Add the chilled water slowly, mixing with your fingers as you pour and make a soft and pliable dough.
  3. Cover the dough with a samp muslin cloth and let it sit for at least fifteen minutes.
  4. For the Filling- Heat the oil in a frying pan on medium flame. - Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
  5. Add cumin seeds and asafoetida, as cumin seeds crack, add all the ingredients, potatoes, red pepper, green chilies, coriander leaves, salt and coriander powder, mix it well and keep pressing with the help of the back of the ladle.
  6. Filling should be not very dry, this should take about 5 minutes.
  7. Sprinkle the garam masala and dry mango powder and mix well. - Switch off the flame.
  8. Let the filling cool down to room temperature, mix it well this should have texture of firm dough.
  9. To make Kachoris take the dough and knead it for a minute. Divide the dough in twelve equal parts.1. Mash the potato mixture lightly and divide in 12 parts filling should be about same size as dough.1. Take one part of the dough and flatten the edges with your fingers and make a 3-inch round circle, Leaving the center little thicker than the edges.
  10. Mould the dough into a cup and place potato filling in the center. - Pull the edges of the dough to wrap the filling and seal the edges properly. - Make all the Kachoris likewise.
  11. Let the filled ball sit for three to four minutes before rolling. It helps spreading the filling evenly. - Set the kachoris on a surface with the seams facing up.
  12. Using the base of your palm, slowly flatten them into about three inches in diameter, or use the rolling pin roll the kachori with light pressure.
  13. Heat the oil in frying pan over medium heat - and fry them on medium-low heat. - After they start to puff, slowly turn them over. Fry until golden brown on both sides.
  14. Take them out on an absorbent paper and serve with chutneys and tea.

Aloo khasta kachori recipe: Super crisp khasta kachori stuffed with spicy aloo/potato masala. Do watch my step by step video on how to make these perfect aloo khasta kachori. Khasta means crisp in English and as the name suggests these kachoris are super crisp, flaky, flavorful and spicy. Aloo kachori -Crisp homemade pastry shells stuffed with mint and potato mixture. Aloo kachori is a popular snack in North India, with a few different versions to suit regional tastes.

So that’s going to wrap it up with this special food aloo ki kachori (kachori with potato stuffing) recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!