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Aloo ki Chatpati Kachori {spicy savory potato hand pies}
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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.
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: Appetizer / Snack
Cuisine: Indian
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.