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Aloo Kachori Recipe - How to Make Quick and Easy Aloo Kachori

Aloo Kachori

Aloo Kachori is a very delicious dish. It is very easy to cook. You can easily prepare it anytime you want.
Course Breakfast, Main Dish, Snack Foods
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 People


  • 300 Grams Flour or Maida
  • 100 Grams Rava or Sooji
  • Salt As Per Taste
  • 2 Teaspoon Oil
  • Water As Required
  • 300 Grams Potatos Boiled, Peeled and Mashed
  • 1/2 Teaspoon Cumin Seeds
  • 1 Green Chillies Finely Chopped
  • ½ Teaspoon Ginger Grated
  • ¾ Teaspoon Coriander Powder
  • ½ Teaspoon Red Chili Powder
  • ¼ Teaspoon Turmeric Powder
  • ¼ Teaspoon Amchur powder
  • ¼ Teaspoon Garam Masala

How to Make

  1. First, take the potatoes and wash it properly under water so that no dust is left on it. After this keep it on boil on medium flame.
  2. Then put flour, rava, and salt in a vessel and mix everything well. Now with lukewarm water make this mixture into soft dough and keep it aside for half an hour.
  3. Till now the potatoes would have been ready, take out the potatoes and peel or the skin. Afterward, break the potatoes and mash them properly.
  4. When our potatoes are finely mashed take a pan and put oil into it and let it heat for a minute. When the oil is ready to add cumin seeds and let it fry, till they change their color. After this add green chili, coriander powder, ginger, potato, and salt as per taste and fry for another 2-3 minutes.
  5. Now make small balls of the dough and take small but thick chapatti like shape. Then take the fill it with aloo stuffing and one by one take the edges of the small chapatti into middle and press it so that the filling doesn’t come out. Make as many such raw kachoris’s you want.
  6. Now, take a pan and heat the oil. When the oil is warm enough to deep fry your raw kachori one by one add the raw kachori’s you have made into the oil.
  7. Let the kachori fry until it turns brown on both the sides. After this take your kachori’s out on a plate covered with a napkin. The napkin will help to absorb all the extra oil.
  8. Your delicious homemade aloo kachori is all ready to be served. You can add coriander chutney or any sweet chutney as a dipper for this dish.