Aloo Kachori Recipe | How to make Aloo Kachori at Home | Easy Kachori Recipe – Step By Step with Images and Video.
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Craving something crispy, spicy, and full of flavor? This Instant Crispy Aloo Kachori recipe is the perfect fix! Unlike traditional kachoris that take time and effort, this version is quick, easy, and made without the need for stuffing or deep frying. With just a few simple ingredients like boiled potatoes, spices, and flour, you can create a snack that’s crunchy on the outside and soft and flavorful on the inside.
Whether you’re in the mood for a tea-time treat or a satisfying weekend snack, this recipe hits the spot. It brings together the taste of samosas, pakoras, and kachoris — all in one delicious bite. Plus, it’s beginner-friendly and doesn’t require any fancy tools or prep. Serve it with chutney or enjoy it as-is, and you’ve got a crowd-pleaser that’s sure to disappear fast!
Ingredients of Aloo Kachori Recipe
Aloo Kachori Recipe Video
Aloo Kachori Recipe | How to make Aloo Kachori at Home | Easy Kachori Recipe
Materials
- Oil – 1 tbsp
- Mustard Seeds – 1 tsp
- Cumin – 1/2 tsp
- White Sesame – 1 tsp
- Asafetida – 2 pinch
- Coarse Coriander Powder – 2 tbsp
- Chopped Green Chilli – 3 Pcs
- Chopped Ginger – 1 inch
- Water – 1 cup
- Salt – 1 tsp
- Red Chilli Flakes – 1 tsp
- Wheat Flour – 1 cup
- Boiled Potato – 3 pcs
- Chaat Masala Gram Flour – 3 tbsp
- Chopped Coriander Leaves
Instructions
- In a pan, heat 1 tablespoon oil. Once hot, add 1 teaspoon mustard seeds, ½ teaspoon cumin seeds, and 1 teaspoon white sesame seeds for crunch. Add 2 pinches of asafoetida, 1 teaspoon coriander powder, 2–3 finely chopped green chillies, and 1-inch chopped ginger. Lightly sauté for a minute.
- Pour in 1 cup of water using the same measuring cup you’ll use for the flour. Let it come to a boil, then add 1 teaspoon salt and 1 teaspoon red chilli flakes. Let it boil well.
- Lower the flame completely. Slowly add 1 cup of whole wheat flour while stirring continuously. This technique prevents lumps and gives you a smooth, lump-free dough without kneading or extra work.
- Once the flour is fully incorporated and the dough forms, turn off the heat. Transfer the dough to a wide plate and allow it to cool slightly.
- Meanwhile, take 3 boiled and cooled potatoes and grate them finely using a small-hole grater. This ensures the filling is smooth and mixes well with the dough.
- To the grated potatoes, add 1 teaspoon chaat masala, 2–3 tablespoons of besan (gram flour) to absorb moisture and enhance the flavor, and a handful of finely chopped coriander leaves.
- Mix everything well. If the mixture feels sticky or too soft, add a little more flour to adjust the consistency.
- Grease your hands with a bit of oil, take a small portion of the dough, and roll it into a ball. Flatten it gently into a tikki shape, making sure it’s not too thin or too thick — just like a perfect kachori.
- Repeat the process and prepare all the kachoris the same way. There’s no need to roll or stuff anything — it’s super quick and beginner-friendly.
- Heat a pan with oil for shallow frying. Once hot, place the kachoris in the pan. You can also choose to bake them in an oven or air fryer at 200°C for 12–15 minutes, or use an appe pan for low-oil cooking.
- Fry the kachoris on medium flame. Let the bottom side turn golden, then flip and cook the other side till both sides are crispy and golden brown.
- Once cooked, remove them onto a plate. You’ll see they’re perfectly puffed, golden, and crisp without absorbing much oil — crunchy on the outside, soft and flavorful on the inside.
- Serve hot as is, or pair with green chutney, sweet tamarind chutney, or simply green chillies and a hot cup of chai. These kachoris taste like a mix of samosa, pakora, and traditional kachori — all in one delightful bite!
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Aloo Kachori Recipe – Step By Step
1: In a pan, heat 1 tablespoon oil. Once hot, add 1 teaspoon mustard seeds, ½ teaspoon cumin seeds, and 1 teaspoon white sesame seeds for crunch. Add 2 pinches of asafoetida, 1 teaspoon coriander powder, 2–3 finely chopped green chillies, and 1-inch chopped ginger. Lightly sauté for a minute.
2: Pour in 1 cup of water using the same measuring cup you’ll use for the flour. Let it come to a boil, then add 1 teaspoon salt and 1 teaspoon red chilli flakes. Let it boil well.
3: Lower the flame completely. Slowly add 1 cup of whole wheat flour while stirring continuously. This technique prevents lumps and gives you a smooth, lump-free dough without kneading or extra work.
4: Once the flour is fully incorporated and the dough forms, turn off the heat. Transfer the dough to a wide plate and allow it to cool slightly.
5: Meanwhile, take 3 boiled and cooled potatoes and grate them finely using a small-hole grater. This ensures the filling is smooth and mixes well with the dough.
6: To the grated potatoes, add 1 teaspoon chaat masala, 2–3 tablespoons of besan (gram flour) to absorb moisture and enhance the flavor, and a handful of finely chopped coriander leaves.
7: Mix everything well. If the mixture feels sticky or too soft, add a little more flour to adjust the consistency.
8: Grease your hands with a bit of oil, take a small portion of the dough, and roll it into a ball. Flatten it gently into a tikki shape, making sure it’s not too thin or too thick — just like a perfect kachori.
9: Repeat the process and prepare all the kachoris the same way. There’s no need to roll or stuff anything — it’s super quick and beginner-friendly.
10: Heat a pan with oil for shallow frying. Once hot, place the kachoris in the pan. You can also choose to bake them in an oven or air fryer at 200°C for 12–15 minutes, or use an appe pan for low-oil cooking.
11: Fry the kachoris on medium flame. Let the bottom side turn golden, then flip and cook the other side till both sides are crispy and golden brown.
12: Once cooked, remove them onto a plate. You’ll see they’re perfectly puffed, golden, and crisp without absorbing much oil — crunchy on the outside, soft and flavorful on the inside.
13: Serve hot as is, or pair with green chutney, sweet tamarind chutney, or simply green chillies and a hot cup of chai. These kachoris taste like a mix of samosa, pakora, and traditional kachori — all in one delightful bite!
