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Aloo Kachori Recipe / Potato Puffs

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Aloo kachori -Crisp homemade pastry shells stuffed with  mint and potato mixture

Aloo kachori is a popular snack in North India, with a few different versions to suit regional tastes. When I came to Dubai, I tasted this delicious crisp kachori which is an specialty of the Bhatia community. Since then this is one of my favourite recipes, and every one at my home loves this. The addition of mint and ground pomegranate makes this special and different. These are best served with mint chutney  and date and tamarind chutney

If You Love kachories then do try these-

aloo kachori

 

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4.34 from 6 votes

Aloo Kachori / Potato Puffs

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: snacks/starters
Cuisine: Indian
Servings: 18
Calories: 129kcal

Ingredients

To make outer layer/pastry shell-

  • 2 cups Refined Flour / Maida
  • 7 tbsp Cooking Oil
  • 8 drops Lemon Juice / Nimbu Ka Ras
  • 1 tsp Salt / Namak

Stuffing

  • 4 medium Potatoes / Aloo Boiled and mashed
  • 1/2 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 1 tsp Green Chillies / Hari Mirch minced
  • 1 tsp Ginger / Adrak chopped
  • 3 tsp Dried Pomegranate seeds powder/anardana powder
  • 1.5 tsp Red Chilli powder / Laal mirch powder
  • 1.5 tsp Mango Powder / Amchoor Powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1 tsp Coriander Seeds / Sabut Dhaniya crushed
  • 1/4 tsp Asafoetida / Hing powder
  • 1 tsp Salt / Namak
  • 1 tsp Cooking Oil (to add in the stuffing)
  • Cooking Oil to deep fry

Instructions

Outer covering/pastry shell

  • Take a big bowl and add all the ingredients listed for making outer layer.
  • Mix well and make a soft dough with cold water,cover and rest for 10 minutes.
  • Knead well and make equal size balls from the dough.

Stuffing

  • In a bowl add all the ingredients for stuffing and mix properly.
  • Make equal size balls from the mixture,slightly bigger then the dough balls.
  • Now dust the dough balls with refined flour and roll to make a medium thick poori.
  • Place the potato ball in the centre and pull and close the poori from all sides,pinch off extra dough and make a round ball.
  • Heat oil in a deep pan, add the kachoris on medium heat .
  • Now lower the flame after a minute and fry the kachoris on low heat from both sides till golden in colour.
  • Drain on a paper napkin to absorb the extra fat,

Notes

Serving suggestions-serve with mint chutney and date tamarind chutney

Nutrition

Sodium: 219mg | Calcium: 10mg | Vitamin C: 2.5mg | Vitamin A: 150IU | Sugar: 0.3g | Fiber: 1g | Potassium: 67mg | Calories: 129kcal | Monounsaturated Fat: 4g | Polyunsaturated Fat: 2g | Saturated Fat: 1g | Fat: 7g | Protein: 2g | Carbohydrates: 14g | Iron: 0.9mg

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Comments

  2. Nisha says

    aloo kachori, khasta kachori, mattar kachori.
    you name it, i love it! 😀

  4. PT says

    just love them with tamarind chutney.. they are so cute and adorable..

  11. radha says

    Looks so good. I made your nariyal kachori and I think this one is next for sure.

  14. Meena B says

    ah anjana u r so right its speciality of bhatia community and i had posted just the same dish some time in janurary i guess

    hot or cold both ways it tastes yummy

  17. Hema says

    Love kachoris, especially home made ones, these look so inviting..