Aloo ki Chatpati Kachori {spicy savory potato hand pies}

Aloo ki Chatpati Kachori

{spicy savory potato hand pies}

If you ask any Indian at heart, Aloo ki Chatpati Kachori {spicy savory potato hand pies} is “the” perfect tea time snack, especially when the tea is Brooke Bond Taj Mahal Chai .

For a moment, forget about all the diet and dive into the divine indulgence of the kachori.

I won’t discuss much of me here besides the recipe since it needs more attention to details.

Just FYI, Aloo is Potato and Kachori is Deep Fried Hand Pie.

Warning – A long Post

Bonus – Detailed post with less chances of failure, even for 1st timers.

I have to say that I am not an expert when it comes to traditional Indian recipes. Most of my traditional Indian cooking started after I moved to USA, in the quest of discovering the flavors of mother land. I started reading online and discovering more of the rustic dishes from my part of the world.

One blog that I can blindly refer to for my traditional Indian recipe needs is that of Nisha Madhulika’s. Her traditional recipes are fool proof. I referred to her blog for the guidelines.

Please click here -> Nisha Madhulika’s Recipe , for original recipe.

Do you see inside of the kachori? The potatoes are evenly distributed and the outer cover is crispy and flakey. Now that is called a perfect kachori.

These kachoris taste the best with Green Coriander Chutney !

Here are the detailed steps of making kachori. For complete recipe, read the post till the end.

Step by Step Detailed Instructions

Preparing the Kachoris

The kachori dough has to be kneaded soft, like that of chapati. Contrary to the common belief, kachori dough is not kneaded tough. KACHORI DOUGH IS KNEADED SOFT LIKE CHAPATI / ROTI DOUGH.

The most important part of any elaborate recipe is setting up your work counter. Make sure that you have all your components ready. The dough, the filling, the rolling pin, the rolling board, the kadhai or wok with oil to deep fry, the slotted spoon used for deep frying, the large plate lined with paper towels – they all are set in the way that is comfortable to you to keep the flow going, without any mess.

Divide the dough into 9 equal parts and roll and keep aside. Similarly, divide the potato mix into 9 equal parts and roll into balls and set aside. This speeds up the process with similar looking kachoris and no wastage.

Take 1 ball of dough. Stretch it a bit into 2 – 3 inches diameter. Place a potato ball in the center.

Bring the dough together from sides and close the potato stuffing inside it. Overlap the dough a bit for tight closing.

Now use the side blade of your palm and press & flatten the dough ball down with the side of the palm. It allows even distribution with enough pressure.

It will look like this after flattening a bit. Finish all the balls likewise and set aside.

Frying the Kachoris

Now take the manually flattened discs of kachoris, one at a time. Roll them with rolling pin with delicate hand, just a tad bit for even thickness. Roll them to about 3&1/2 – 4 inches in thickness. These need to be kept thick. PLEASE DO NOT ROLL THEM THIN.

Once rolled a bit, slide it in the oil which is at the Medium Low Heat. The temperature of the oil matters. THE OIL SHOULD NOT BE SUPER HOT. The oil has to be at medium heat. The low temperature of the oil is what makes kachori khasta with a great texture. Maintain the oil temperature carefully.

If the size of your kadhai or wok is big enough, fry 2-3 kachoris together.

While frying at low temperature, it takes time for the Aloo ki Chatpati Kachori {spicy savory potato hand pies} to fluff up and surface to the top.

It takes good 5-7 minutes for these kachoris to turn nice golden in color from both the sides. You have to keep turning them for even frying and good color. Maintain the oil temperature at medium low through out.

This is how a beautifully fried Aloo ki Chatpati Kachori {spicy savory potato hand pies} looks like.

Some other Tea Time Snacks from my Blog are – Punjabi Aloo Matar Samosa , Khasta Achari Mathri , Baked Methi Mathri , Chivda Indian Party Mix , Corn Poha Chivda and many more.

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Aloo ki Chatpati Kachori {spicy savory potato hand pies}

Detailed recipe of Aloo ki Kachori, from Indian cuisine. Kachori is a deep fried hand pie. Aloo is Potato.

Course Appetizer / Snack

Cuisine Indian

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 9

Author Sonal Gupta @ simplyvegetarian777

Ingredients

Dough for Kachori

• All purpose flour / Refined flour / Maida - 1&1/2 cups
• Salt - 1/4 tsp
• Oil - 1&1/2 tbsp
• Water - 1/2 cup + 1-2 tsp

Stuffing for Kachori

• Potatoes / Aloo boiled - 3 small or 1 cup stuffed & loaded (grated)
• Coriander / Cilantro leaves - 2 tbsp chopped fine
• Green Chili - 1 chopped fine
• Ginger - 1 tsp minced or grated

Spices for Stuffing

• Salt - 1/2 tsp
• Coriander / Dhaniya powder - 1&1/2 tsp
• Fennel / Saunf powder - 1/2 tsp
• Cumin / Jeera powder roasted - 1/2 tsp
• Red chili powder - 1/4 tsp
• Garam Masala - 1/4 tsp
• Dry Mango powder / Amchur - 1/2 tsp

Oil for frying

Instructions

Making the Dough for Kachoris

• Take a bowl and add refined flour and salt to it. Mix well and add oil. Mix the oil with the flour and rub with your fingers. Start adding water, little at a time.
• Make a soft dough, like that you make for chapati/roti. Set aside for 2 minutes and grease your hands a little and knead for another 3-4 minutes.
• Cover the dough and let it rest for 1/2 an hour.

Making the potato stuffing

• Take another bowl and grate the boiled potatoes. You may mash the potatoes fine, if not grate.
• Add all the ingredients as mentioned under the potato stuffing and spices, to the bowl. Mix well and bring together.

TIP - I normally use the potatoes that were boiled a night before or at least 8-12 hrs ago. I refrigerate the boiled potatoes before using. That makes the boiled potato dry enough for use and easy to handle. That way, it does not escape out of the dough.

Preparing the Kachoris

• Divide the dough into 9 equal balls. Divide the potato stuffing also in 9 equal parts and roll into balls.
• Take a dough ball and stretch it out into 2 - 2&1/2 inch disc. Place a potato ball in between. Cover it up with the dough. Flatten it out in a disc, with the side of your palm with slight pressure.
• Prepare all the kachoris like wise and set aside, covered.

Frying the Kachoris

• Heat the oil in kadhai or wok at medium low heat. This is very important to get the right texture.
• Take 1 flattened disc and roll it out a bit with rolling pin to even out. The disc should be thick. Do not roll it out too much. Rolling is to make sure that the filling is evenly distributed.
• Now slide the rolled disc in medium hot oil.
• The kachori should not surface to the top immediately. It needs to fry at low heat and will slowly puff and surface the top.
• Flip the Kachori few times in the oil for even cooking. Fry at low heat till it becomes beautiful golden from both the sides. It will have a tough surface and few boils.
• That indicates that kachori is done perfectly.
• It takes about 5-6 minutes for each kachori to be fried properly.

Tip - Fry 2-3 kachoris together, depending upon the size of your wok or kadhai. If you are frying 2-3 kachoris, then maintain the heat to medium.

Make these Kachoris for tea time or while you are entertaining guests. Fry the Aloo ki Chatpati Kachori {spicy savory potato hand pies} for this festive season and have a great time with family and friends.

If you can’t make it now, then PIN it for Later!

In my Kitchen, always Eat Happy & Stay Happy!

Sonal