Aloo Kachori

Aloo kachori are deep fried flatbreads stuffed with a spicy potato filling. Made with whole wheat flour (atta), these have a beautiful texture of crispy golden-brown exterior and a flavorful, soft, and aromatic mashed potato center.

There are different ways to make aloo kachoris in Indian cuisine. In this post, I am sharing a family heirloom recipe for soft aloo kachoris. These are a festival favorite in our home with a spicy curry, achaar, green chutney and boondi raita. You can also enjoy these with masala chai for snack time.

Imagine kachoris as stuffed pooris. Both these immensely popular indian flatbreads are loved for their delicious texture and flavors. Pooris aren't stuffed and the flavors are incorporated in the dough itself like ground lentils are mixed with flour to make bedmi poori or chopped methi is added to dough while making methi puri.

Kachori are always stuffed. The stuffing of kachori varies from potatoes, onions to lentils. As is true for such traditional indian recipes, there are a lot of ways to making them. In western parts of India, crispy kachoris are preferred, similar to rajasthani pyaz ki kachori. However in few North Indian states and in east india, softer kachoris are more common.

About Aloo Kachori

Aloo kachori is a delectable deep-fried flatbread with a flavorful, spiced aloo (potato) filling. Some people use a mix of all purpose flour and whole wheat, however I always saw my gradmother using atta (whole wheat flour bread) & bit of sooji (semolina) to make the dough and I do the same.

The potato filling has flavors of spices like red chilli powder, cumin powder and garam masala powder along with finely chopped ginger, coriander leaves and green chillies.

After deep frying, the kachoris are golden brown on the outside and have a soft and fragrant interior. These aloo kachoris are rolled much thinner (almost similar to pooris) They are soft and crispy at the same time.

For us, these stuffed aloo kachoris meant festival time or a special occasion. They are quite indulgent. We serve it with sides like kaddu ki sabzi or khoya matar, chutneys and a yogurt side like boondi raita is a must.

Ingredients

For The Kachori Dough

• Atta - Whole Wheat Flour
• Sooji - Fine semolina
• Oil, Salt & Water

Potato Filling

• Potatoes - I like to use russet potatoes or yukon gold potatoes. Choose a starchy potato variety.
• Spice Powders - red chili powder, cumin powder, garam masala powder
• Other ingredients - salt, finely chopped ginger, green chillies and cilantro

Step By Step of Making Aloo Kachori (Step Pictures)

Make The Kachori Dough

The difference between dough for pooris and kachoris is the stiffness. For poori, we want a firm and stiff dough, whereas for kachoris, you want a softer dough. It should be pliable and not sticky.

When we stuff the kachoris and if the dough is stiff, they will tear while you try to roll or flatten them. The filling will ooze out from torn areas into the oil while frying and burn. This not only spoils the oil, but also black specks get stuck on kachoris. In contrast, a softer dough allows for easier rolling and shaping of kachoris.

So lets make the dough for aloo kachoris now.

1. In a wide, shallow dish or a large mixing bowl, add the atta, semolina, salt and oil for moyan.
2. Using your fingers, rub the flour to mix that the oil until a ball forms when you close the flour in your fist. (image 2)
3. Slowly add water and mix with hands to make a soft dough. Using your knuckles, knead the dough for 3-5 minutes to smoothen it. (image 3)
4. Cover and allow the dough to rest for some time to develop its elasticity and pliability. (image 4)

Prepare The Aloo Filling

5. Using fine side of a box grater, grate the boiled potatoes. Avoid mashing them by hand or masher since we want to make sure that there are no pieces (big or small) in the aloo filling.
6. To the grated potatoes, add the spice powders, salt,finely chopped ginger & green chillies and cilantro. (image 5)
7. Mix the filling very well. (image 6) Taste and adjust the seasonings to your liking.

Stuff, Roll & Fry The Aloo Kachoris

8. Take small dough balls(image 7) and place on a rolling surface. Smear a few drops of oil and using a rolling pin, roll into a 2.5 -3 inch circle.
9. Place a small portion of the spiced potato mixture (about 1 tablespoon)(image 8) in the center of the rolled-out dough disc. Bring together and fold the edges over the filling to seal it completely(image 9 & 10).
10. Add few drops of oil if needed (image 11) and gently press the filled dough to flatten it and shape it into a round shape. You may roll using a rolling pin once or twice to ensure that the filling is evenly distributed within the shell.(image 12,13 & 14)
11. Heat oil for deep frying on low medium in a deep cooking pot.

Tip - Make sure the oil is hot but not smoking. To check if the oil is ready, drop a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is at the right temperature.

12. Carefully, lower the the prepared kachori in hot oil (image 15). Fry until it becomes golden-brown (image 16)and crispy on both sides. Flip on both sides while deep frying. The high temperature of the oil causes the kachori to puff up and this creates a hollow space inside to keeping the aloo filling intact.
13. Once the kachori is fried, use a slotted spoon to drain the excess oil. Deep fry all the kachoris in a similar way. Drain on a paper towel. Serve warm.

Serving Suggestions

• With Condiments - Serve aloo kachori with some garlic achar or lime achar, green chutney or tamarind chutney.
• For Main Course - Pair with a curry like khoya matar, paneer buurji, kaddu ki sabzi and boondi raita.

Recipe Tips

• Kachori dough - Use luke warm water to knead a soft dough, and add a little oil to make it smooth and more manageable. Dont skip resting the dough.
• Aloo filling - Make sure that aloo filling is soft and lump free. If there are potatoes pieces in the filling, the kachoris will tear while you are shaping them.
• Dont overstuff - About a tablespoon of aloo filling creates a thin layer in the puffed kachori.
• Roll gently - While rolling out the dough, try to roll and shape to a even thickness to ensure uniform cooking.

TroubleShooting

1. Why are my aloo kachoris tearing?

You might have rolled them too thin or applied too much pressure while rolling. Since the kachori dough is soft and the potato filling is soft as well, these tend to be delicate to work with.

2. Can I use this recipe to make khasta aloo kachoris?

I have not tested the dough measurements written in this post for kashta kachoris. However, please refer to my pyaz kachori recipe and use can use the dough measurements from there.

3. Can I add pyaz (onions) or green peas to the aloo filling?

No. The kachoris will tear. Make sure that the aloo filling is smooth and lump free. We are adding ginger, cilantro and green chillies to the filling, make sure that either these are very finely chopped or you can mince them too.