Aloo ki Kachori

Aloo ki Kachori

Aloo Ki Kachori (Kachori With Potato Stuffing)

Aloo Ki kachori is a delicious, spicy, fried puff bread. Aloo Ki kachori can be part of the main meal or it can even be served for breakfast with a hot cup of chai. This kachori also makes a mouthwatering appetizer that can be served with Green Chutney as chaat.
5 from 10 votes
Prep Time 15 minutes
Cook Time 30 minutes
boiling potatoes 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 people


For Dough

  • 1 cup all-purpose flour maida, plain flour
  • 2 Tbsp sooji samolina
  • 1/4 tsp salt
  • 2 Tbsp oil canola, vegetable
  • 3 drops lemon juice
  • 1/3 cup chilled water approximately

For Filling

  • 1 cup boiled peeled potatoes roughly mashed
  • 1 Tbsp oil canola, vegetable
  • 1/2 tsp cumin seeds jeera
  • 1/2 tsp red chili powder
  • 1 tsp coriander powder dhania
  • 1/2 tsp mango powder amchoor
  • 1/2 tsp salt
  • 1 Tbsp green chili finely chopped
  • 2 Tbsp chopped cilantro hara dhania


To Make Dough

  • Mix the flour, sooji, salt, lemon drops and oil. note lemon should be just 3-4 drops, we are not adding to flavor, lemon is added to give the crispness.
  • Add the chilled water slowly, mixing with your fingers as you pour.
  • Do not knead the dough. The dough should be soft.
  • Cover the dough and let it sit for at least fifteen minutes.

Make Filling

  • Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
  • Add cumin seeds as cumin seeds crack, add all the ingredients, potatoes, red pepper, green chilies, cilantro, and coriander powder, mix it well while stirring the mix keep pressing.
  • Filling should be not very dry, this should take about 5 minutes.
  • Stir in garam masala and amchur. Add more salt or amchur according to taste.
  • Let the filling cool to room temperature, mix it well this should have texture of firm dough.

To make Kachoris

  • Take the dough and knead it for a minute. Divide the dough in twelve equal parts.
  • Mash the dough lightly and divide in 12 parts filling should be about same size as dough.
  • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
  • Mold the dough into a cup and place filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
  • 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. 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 hand.
  • Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle and come up very slow without changing the color.
  • Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.


Serve the kachories with cilantro chutney or tamarind chutney.
Tried this recipe?Let us know how it was!

Introduction to Aloo Kachori

Aloo kachori is a popular Indian snack that perfectly fits into various occasions and dietary preferences. It serves as a delightful addition to appetizers, party recipes, and festive menus like Diwali, Ganesh Chaturthi, Holi, Karwa Chauth, and Krishna Janmashtami. It’s also a great option for breakfast and lunch box suggestions. This delectable dish consists of deep-fried bread stuffed with a savory mixture of spiced mashed potatoes, making it a satisfying choice for vegans and anyone craving a flavorful treat.

Preparing the Dough for Aloo Kachori

To begin making aloo kachori, we first prepare the dough. In a mixing bowl, combine all-purpose flour, salt, and a splash of oil. Gradually add water and knead the mixture until you achieve a smooth, pliable dough. Cover the dough and let it rest for about 15-20 minutes. This resting period allows the gluten to relax, making the dough easier to work with and resulting in softer kachoris.

Making the Aloo Kachori Filling

While the dough rests, let’s prepare the flavorful filling for our aloo kachori. Start by boiling potatoes until they are tender. Once cooled, peel and mash them coarsely. In a pan, heat oil and add mustard seeds, cumin seeds, and hing (asafoetida) for added flavor. Add ginger, green chilies, and spices like turmeric, red chili powder, coriander powder, and garam masala to the pan. Mix well and cook for a minute before adding the mashed potatoes. Stir the mixture until the spices are well incorporated and cook for a few minutes. Finally, add chopped cilantro for a fresh burst of flavor. Allow the filling to cool completely before proceeding.

Assembling and Frying Aloo Kachori

Now, let’s assemble our aloo kachori. Divide the rested dough into small portions and roll them out into small circles. Place a spoonful of the prepared potato filling in the center of each circle. Gently gather the edges of the dough to enclose the filling and pinch them together to seal. Flatten the filled dough balls slightly.

Next, heat oil in a deep pan for frying. Once the oil is hot, carefully slide the prepared aloo kachoris into the oil. Fry them in batches until they turn golden brown and crisp on all sides. Remove them from the oil using a slotted spoon and place them on paper towels to drain excess oil.

Serving Aloo Kachori

Once fried to perfection, aloo kachoris are ready to be served. They can be enjoyed on their own as a snack or paired with a variety of chutneys and dips. For an extra indulgence, you can also turn them into a delicious aloo kachori chaat by topping them with yogurt, tamarind chutney, green chutney, sev. The combination of crispy kachori and flavorful toppings creates a tantalizing blend of textures and flavors that will surely satisfy your taste buds.

Tips for Making Perfect Aloo Kachori

  • Ensure the dough is well rested to achieve a soft and pliable texture.
  • Keep the filling mixture relatively dry to prevent the kachoris from becoming soggy.
  • Seal the edges of the filled dough balls properly to prevent the filling from leaking out during frying.
  • Fry the kachoris in hot oil to ensure they cook evenly and become crispy.
  • Serve the kachoris hot for the best taste and texture.

Variations of Aloo Kachori

While the classic aloo kachori is a favorite, there are endless variations you can try to add your own twist to this beloved snack. You can experiment with different fillings such as paneer, peas, or lentils to create unique flavors. Additionally, you can adjust the spice level according to your preference by adding more or less chili powder or green chilies. Get creative and tailor the recipe to suit your taste buds.

Benefits of Aloo Kachori

Aloo kachori is not only delicious but also offers some nutritional benefits. Potatoes, the main ingredient in the filling, are a good source of vitamins and minerals, including vitamin C, potassium, and B vitamins. When enjoyed in moderation as part of a balanced diet, aloo kachori can be a satisfying and wholesome snack option.

FAQs about Aloo Kachori

Can I make aloo kachori ahead of time?
  • Yes, you can prepare the dough and filling ahead of time and assemble the kachoris just before frying. This can save you time, especially when serving them for parties or gatherings.
Can I bake aloo kachori instead of frying?
  • While traditionally fried, you can certainly try baking the kachoris for a healthier alternative. Brush them with oil and bake in a preheated oven until golden brown and crisp.
How do I store leftover aloo kachori?
  • Allow any leftover kachoris to cool completely before storing them in an airtight container. They can be refrigerated for a couple of days and reheated in a toaster oven or microwave before servin

If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras Recipe

Kaju Katli (Cashew Burfi) Recipe, Baingan Bharta (Roasted Eggplant) Recipe, Matar (Green Peas) Paneer Recipe, Besan Ladoo Recipe

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30 thoughts on “Aloo ki Kachori

  1. Hello,
    Do you have to serve the kachoris immediately after frying? Will they stay crisp at room temperature for a few hours? I notice you suggested roll the kachoris ahead and keep in the refrigerator–how long can you hold them this way?
    Thank you for your many good lessons.

  2. I feel like eating the kachoris right now. Being an Indian, I always love to watch Kachori. I am from north India and kachori is our favorite breakfast. Great recipe.

  3. Hi Manjula jee, Nice appetizer . Thanks for the recipe . I am planning to serve this on the party. Can I make this aloo ki kachori ahead like one or two days before the party.

  4. Hi Mam! I try all your recipes, especially the gravies for Rotis. I find your recipes are very convenient and easy to make with less ingredients, because we also don’t eat Onion and Garlic.
    For this Kachoris, can we make with Wheat Flour instead of Maida?

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