Potato Kachori Recipe – Authentic Indian Street Food Snack

Last Updated on 4 months by Neha Deshmukh

Potato Kachori Recipe – Authentic Indian Street Food Snack

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the aroma of freshly fried snacks. And honestly, few things beat a warm, crispy Potato Kachori straight from the appe pan. This recipe is a little piece of that magic, and I’m so excited to share it with you. I first made these with my grandmother, and the memory of her patiently showing me how to seal the edges just right is something I’ll always cherish. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any fried potato balls. Potato Kachoris are a delightful explosion of textures – a crispy outer shell giving way to a soft, flavorful potato filling. They’re perfect as an evening snack with a cup of chai, a festive treat, or even a little something to brighten up a rainy day. Plus, they’re surprisingly fun to make!

Ingredients

Here’s what you’ll need to create these little pockets of deliciousness:

• 14-15 medium potatoes
• 4-5 tablespoons Sabudana (Sago/Tapioca) Flour
• 2 cups fresh scraped coconut
• 3 tablespoons chopped coriander
• 1 teaspoon crushed chilies (adjust to your spice preference!)
• 1 teaspoon mango powder (Aamchoor)
• 1 teaspoon sugar
• Oil or ghee (clarified butter) for pan frying
• Salt to taste

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Potatoes: Choosing the Right Variety
I prefer using starchy potatoes like Russet or Yukon Gold. They mash beautifully and hold their shape well. Avoid waxy potatoes, as they can become gluey when grated.

Sabudana (Sago/Tapioca) Flour: Benefits and Substitutions
Sabudana flour is the key to binding the potatoes without making them heavy. If you can’t find it, you can try using cornstarch or arrowroot powder as a substitute, but the texture might be slightly different. About 3 tablespoons should do the trick.

Coconut: Fresh vs. Dried – Which to Use?
Freshly scraped coconut is always best for that authentic flavor. But if you’re short on time, unsweetened desiccated coconut works well too. You’ll need about 1 cup of desiccated coconut to equal 2 cups of fresh.

Spices: Regional Variations in Chili and Mango Powder Usage
The amount of chili and mango powder is really up to you! Some regions in India prefer a spicier Kachori, while others lean towards a more tangy flavor. Feel free to adjust to your liking.

Oil/Ghee: Impact on Flavor and Texture
Traditionally, ghee is used for frying, which adds a lovely richness. However, oil works just as well, especially if you’re looking for a lighter option. I often use a mix of both!

Step-By-Step Instructions

Alright, let’s get down to business!

First, wash the potatoes thoroughly and boil them until they’re tender – you should be able to easily pierce them with a fork. Once cooked, let them cool completely. This is important, or the heat will make the dough sticky.

Next, peel and grate the cooled potatoes into a large mixing bowl. Don’t skip the cooling step!

Now, add the sabudana flour and salt to the grated potatoes. Mix everything together to form a semi-soft dough. If it feels too sticky, add a little more flour, a teaspoon at a time. A touch of oil or ghee can also help bring it together.

While the potatoes are cooling, let’s make the stuffing. In a separate bowl, combine the coconut, coriander, chilies, mango powder, sugar, and salt. Mix well – this is where all the flavor magic happens!

Lightly grease your hands with oil. Take a lemon-sized portion of the potato dough and roll it into a ball.

Gently flatten each ball into a cup shape. Add about a teaspoon of the coconut stuffing into the center.

Carefully seal the edges, pinching them together to create a neat little package. This takes a bit of practice, but don’t worry if they’re not perfect!

Preheat your appe pan over medium heat. Grease each groove with a little oil. Place a stuffed Kachori into each groove.

Add a few drops of oil around the kachoris. Cover the pan and cook for 2-3 minutes, or until the bottoms are golden brown.

Flip the kachoris, add more oil, cover, and cook for another 2-3 minutes, until they’re crispy and golden all over.

Serve hot with your favorite chutney or yogurt dip!

Expert Tips

A few little secrets to Kachori success:

Achieving the Perfect Dough Consistency
The dough should be soft but not sticky. If it’s too wet, add more sabudana flour. If it’s too dry, add a tiny bit of water.

Preventing Kachoris from Bursting During Frying
Make sure the edges are sealed really well. A burst Kachori isn’t a disaster, but it’s messy!

Ensuring Even Cooking in the Appe Pan
Keep the heat at medium. Too high, and the outside will burn before the inside is cooked.

Mastering the Art of Stuffing and Sealing
Practice makes perfect! Don’t be afraid to experiment with different sealing techniques.

Variations

Let’s get creative!

Vegan Potato Kachori
Simply use oil instead of ghee for frying.

Gluten-Free Potato Kachori
This recipe is naturally gluten-free! Just double-check that your mango powder doesn’t contain any hidden gluten.

Spice Level Adjustment: Mild, Medium, and Hot
Adjust the amount of crushed chilies to your preference. For a milder Kachori, use just ¼ teaspoon. For a fiery kick, go up to 1 ½ teaspoons!

Festival Adaptations: Janmashtami & Ganesh Chaturthi Special
During Janmashtami and Ganesh Chaturthi, many families add a pinch of cardamom to the stuffing for a fragrant twist.

Serving Suggestions

Potato Kachoris are fantastic on their own, but they’re even better with a dipping sauce! I love serving them with:

• Coconut Chutney
• Mint-Coriander Chutney
• Yogurt Dip (plain yogurt mixed with a little salt and cumin)
• Tamarind Chutney

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to a day. Reheat them in a pan or oven to restore their crispiness.

FAQs

Got questions? I’ve got answers!

What is Sabudana flour and can I use another type of flour?
Sabudana flour is made from tapioca pearls and acts as a binder. Cornstarch or arrowroot powder can be used, but the texture will be slightly different.

How do I know when the potatoes are perfectly boiled for grating?
They should be easily pierced with a fork, but not mushy. Overcooked potatoes will make the dough sticky.

Can I make the stuffing ahead of time? How should I store it?
Yes! You can make the stuffing a day in advance. Store it in an airtight container in the refrigerator.

My kachoris are bursting open while frying. What am I doing wrong?
The edges aren’t sealed tightly enough. Press them firmly together to prevent bursting.

What is Aamchoor and where can I find it?
Aamchoor is dried mango powder, adding a tangy flavor. You can find it at Indian grocery stores or online.

Can I bake these kachoris instead of frying?
While frying gives the best texture, you can bake them at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, though.

What is the best chutney to serve with Potato Kachori?
Coconut chutney is a classic pairing, but honestly, any chutney you love will work!