Aloo Kachori Recipe- Authentic Potato & Semolina Indian Snack

Last Updated on 4 months by Neha Deshmukh

Aloo Kachori Recipe: Authentic Potato & Semolina Indian Snack

Hello friends! If you’ve ever craved that perfect flaky, flavorful Indian snack, you’re in the right place. Today, I’m sharing my family’s treasured recipe for Aloo Kachori – a delightful combination of spiced potato filling encased in a crispy semolina pastry. I first made these with my grandmother, and honestly, the first few attempts were…interesting! But trust me, with a little practice, you’ll be whipping up these golden beauties in no time.

Why You’ll Love This Recipe

These aren’t just any kachoris. The semolina (rava) dough gives them a unique texture – wonderfully crisp yet slightly chewy. The aloo filling is bursting with aromatic spices, and the slight tang from the aamchur really elevates the flavor. They’re perfect for a festive occasion, a cozy afternoon tea, or just when you need a little something special. Plus, who can resist a good, savory snack?

Ingredients

Here’s what you’ll need to make these delicious Aloo Kachoris:

• 2 tsp oil
• 1 tsp cumin / jeera
• 0.5 tsp coriander seeds
• 0.5 tsp saunf / fennel
• 1 green chilli
• 0.5 tsp ginger paste
• 0.25 tsp turmeric / haldi
• 0.5 tsp Kashmiri red chilli powder
• 0.5 tsp garam masala
• 0.5 tsp aamchur / dry mango powder
• 1 pinch hing / asafoetida
• 2 potato / aloo (about 200g)
• 0.5 tsp salt (plus more to taste)
• 2 tbsp coriander leaves, chopped
• 2 cup water
• 0.25 tsp ajwain / carom seeds
• 0.25 tsp salt
• 1 tsp oil
• 1 cup rava / semolina / suji
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special:

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the aloo filling a beautiful vibrant red color without adding too much heat.
• Aamchur: This dry mango powder is key for that lovely tangy flavor that balances the spices. If you can’t find it, a squeeze of lemon juice can work in a pinch, but aamchur is definitely preferred.
• Ajwain: This little seed is a digestive powerhouse and adds a subtle, unique flavor to the dough. It also helps with puffing up the kachoris – which is always a win!
• Potatoes: I prefer using a slightly drier variety of potato for the filling, like Yukon Gold. This helps prevent the filling from becoming too mushy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the aloo stuffing: Heat the 2 tsp oil in a kadai (or a deep frying pan) over medium heat. Add the cumin, coriander seeds, saunf, green chilli, and ginger paste. Sauté until fragrant – about a minute.
2. Add the turmeric, Kashmiri red chilli powder, garam masala, aamchur, and hing. Stir for about 30 seconds until everything is nicely combined.
3. Now, add the boiled and mashed potatoes and 0.5 tsp salt. Mix well, ensuring the spices are evenly distributed. Stir in the chopped coriander leaves and set the filling aside to cool.
4. Make the rava dough: In a saucepan, bring the 2 cups of water to a boil. Add the ajwain, 0.25 tsp salt, and 1 tsp oil.
5. Gradually add the rava (semolina) while stirring constantly to prevent lumps. Keep stirring until the rava absorbs the water and thickens.
6. Cover the saucepan and let the rava simmer for about 3 minutes. Remove from heat and let it cool slightly. Once it’s cool enough to handle, knead the rava into a smooth, pliable dough.
7. Shape the kachoris: Grease your hands lightly with oil. Take a small ball of dough (about the size of a golf ball), flatten it into a cup shape, and fill it with about a tablespoon of the aloo mixture.
8. Carefully seal the edges of the dough, pinching them together to enclose the filling completely. Gently flatten the stuffed kachori – don’t press too hard, or the filling might burst!
9. Fry or Bake: Heat oil for deep frying over medium heat. Carefully drop the kachoris into the hot oil and fry until they are golden brown and crispy on all sides. Alternatively, bake at 180°C (350°F) for about 20 minutes, flipping halfway through.

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more rava.
• Make sure the oil is hot enough before adding the kachoris. If it’s not hot enough, they’ll absorb too much oil.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: Use gluten-free semolina (suji) to make this recipe gluten-free.
• Spice Level Adjustment: For a milder flavor, reduce the amount of green chilli and red chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: These are always a hit during Diwali, Holi, and Janmashtami. My family loves making a big batch for these celebrations!

Serving Suggestions

Serve these Aloo Kachoris hot, straight from the fryer (or oven!). They’re fantastic with a side of green chutney, tamarind chutney, or even just a dollop of yogurt. A cup of chai is the perfect accompaniment, of course!

Storage Instructions

Leftover kachoris can be stored in an airtight container at room temperature for up to 2 days. Reheat them in a preheated oven or air fryer to restore their crispness.

FAQs

What is the best way to get the kachori to puff up?

Adding ajwain to the dough is key! Also, make sure the oil is hot enough and don’t overcrowd the pan.

Can I make the aloo stuffing ahead of time?

Absolutely! You can prepare the aloo stuffing a day in advance and store it in the refrigerator.

What type of oil is best for deep-frying kachori?

I prefer using vegetable oil or canola oil for deep frying. They have a high smoke point and a neutral flavor.

Can I bake these instead of frying? What adjustments should I make?

Yes, you can! Brush the kachoris with a little oil before baking to help them brown. They won’t be quite as crispy as fried kachoris, but still delicious.

How do I prevent the kachori from becoming too oily?

Make sure the oil is hot enough before adding the kachoris and fry them in batches. Don’t overcrowd the pan.

Enjoy making these Aloo Kachoris! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!