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Punjab · Snack

Aloo Kachori

Traditional 11. Aloo Kachori recipe

🧺 Ingredients

• 2 cups (250g) all-purpose flour
• 1 tbsp semolina (rava)
• ½ tsp salt
• 3 tbsp ghee
• ¾ cup water
• Oil for deep frying
• 2 boiled potatoes, mashed
• 2 tsp oil (for filling)
• 1 tsp cumin seeds
• 1 tsp crushed coriander seeds
• ½ tsp fennel seeds
• 2 green chilies, finely chopped
• ½ tsp ginger paste
• ¼ tsp turmeric
• Pinch of asafoetida
• ½ tsp red chili powder
• ½ tsp garam masala
• ½ tsp dry mango powder
• ½ tsp salt (for filling)

👩‍🍳 How to make Aloo Kachori

1. Make dough (10 mins): Mix flour, semolina, salt. Add 3 tbsp ghee, rub until breadcrumb texture. Add water gradually, knead into stiff dough. Rest 20 mins covered.
2. Prepare filling (5 mins, medium heat): Heat 2 tsp oil, add cumin, coriander, fennel seeds (1 min crackling until fragrant). Add green chilies, ginger paste, fry 1 min. Add turmeric, asafoetida, chili powder, garam masala. Stir 30 secs. Add mashed potatoes, mix thoroughly. Add mango powder, salt. Cool completely (5 mins).
3. Shape kachoris (15 mins): Divide dough into 12 portions. Roll each into thin 4-inch disc. Place 1 tbsp filling in center, fold into half-moon, seal edges with wet finger—no air pockets.
4. Deep fry (15 mins, medium heat): Heat oil to 350°F (175°C). Fry 4 kachoris at time for 8-10 mins, turning halfway—exterior should be medium-golden, crispy, interior fully cooked. Test: kachori should be hollow-sounding when tapped.

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