Potato & Onion Kachori Recipe – Authentic Indian Fried Bread

Last Updated on 2 months by Neha Deshmukh

Potato & Onion Kachori Recipe – Authentic Indian Fried Bread

Hey everyone! If you’ve ever wandered through the bustling streets of India, you’ve probably been captivated by the aroma of freshly fried Kachoris. These flaky, golden pockets of deliciousness are a true street food staple, and honestly, one of my all-time favorites. I first made these trying to recreate the flavors of a trip to Rajasthan, and after a few attempts, I finally nailed it! Today, I’m so excited to share my family’s recipe for Potato & Onion Kachori with you. Get ready to impress!

Why You’ll Love This Recipe

This Kachori recipe isn’t just about a delicious snack; it’s about experiencing a little piece of India in your own kitchen. It’s wonderfully flavorful, with a satisfyingly crispy exterior and a warmly spiced potato and onion filling. Plus, it’s perfect for festive occasions, afternoon tea, or just a cozy weekend treat. Trust me, once you try these, you’ll be hooked!

Ingredients

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

• 3 cups plain flour (maida) – about 360g
• 6 tablespoons vegetable oil / ghee – about 90ml
• Salt to taste
• 4 large red onions, chopped
• 2 medium potatoes, boiled & peeled
• 2 tablespoons cooking oil – about 30ml
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 pinch asafetida (hing)
• 2 tablespoons crushed coriander seeds
• 2 tablespoons chickpea flour (besan) – about 15g
• 2 teaspoons dried mango powder (amchoor)
• 1 tablespoon garlic, crushed
• 1 teaspoon ginger, crushed
• 2 green chilies, finely chopped

Ingredient Notes

Let’s talk ingredients! Using maida (all-purpose flour) is key for that signature flaky texture. Don’t skimp on the oil or ghee – it really contributes to the crispness.

A little asafetida goes a long way! It adds a unique savory depth that’s so characteristic of Indian cooking. If you’re not familiar with it, it can be found in most Indian grocery stores.

Amchoor (dried mango powder) provides a lovely tangy counterpoint to the spices. You can substitute with lemon juice in a pinch, but the flavor won’t be quite the same.

And finally, ghee versus oil? Ghee adds a richer, more aromatic flavor, but vegetable oil works perfectly well if you prefer. It really comes down to personal preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Knead the dough: In a large bowl, mix together the flour, oil, and salt. Gradually add water, a little at a time, and knead until you form a stiff dough. It should be firm, not sticky. Cover and let it rest for about 15 minutes. This allows the gluten to relax, making the Kachoris easier to roll.
2. Prepare the filling: Heat the oil in a pan over medium heat. Add the mustard seeds and cumin seeds. Once they start to splutter, add the asafetida and crushed coriander seeds. Sauté for a few seconds until fragrant.
3. Sauté the onions: Add the chopped red onions and salt to the pan. Cook until they turn golden brown – this takes patience, but it’s worth it! Stir in the crushed garlic, ginger, and green chilies. Cook for another minute.
4. Spice it up: Add the chickpea flour, amchoor, and garam masala to the pan. Mix well and cook for 3-4 minutes, stirring constantly. Remove from heat and stir in the fresh chopped onion. Let the filling cool completely.
5. Assemble the Kachoris: Divide the dough into 12 equal balls. Roll each ball into a 2.5-inch circle. Place a spoonful of the potato filling in the center of each circle.
6. Seal and fry: Carefully seal the edges of the dough to enclose the filling, making sure there are no gaps. Gently flatten each Kachori. Prick the top of each Kachori with a fork – this prevents them from bursting during frying. Heat oil in a deep frying pan over medium-high heat. Carefully lower the Kachoris into the hot oil and deep-fry until they are golden brown and crisp. Drain on paper towels before serving.

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• Make sure the oil is hot enough before adding the Kachoris. If it’s not, they’ll absorb too much oil and become soggy.
• Cool the filling completely before assembling the Kachoris. This prevents the dough from becoming sticky.

Variations

• Spicy Kachori: Add an extra green chili or a pinch of red chili powder to the filling for a fiery kick. My brother loves these extra spicy!
• Sweet Kachori: For a sweet treat, reduce the amount of amchoor and add a tablespoon of sugar to the filling.
• Different fillings: Experiment with other fillings like lentils, peas, or even paneer (Indian cheese).

Vegan Adaptation

To make these Kachoris vegan, simply substitute the ghee with vegetable oil. That’s it! The rest of the recipe remains the same.

Gluten-Free Adaptation

Making these gluten-free is a bit trickier, but definitely possible! You can try using a gluten-free flour blend, but the texture will be slightly different. I’ve had good results with a blend of rice flour, potato starch, and tapioca starch. You might need to adjust the amount of water to get the right dough consistency.

Spice Level Adjustment

• Mild: Reduce the amount of green chilies to 1 or omit them altogether.
• Medium: Use the recipe as written.
• Hot: Add an extra green chili and a pinch of red chili powder to the filling.

Festival Adaptations

Kachoris are a popular snack during festivals like Diwali and Holi. They’re often served as part of a larger spread of festive treats. During Diwali, my mom always makes a huge batch to share with neighbors and friends!

Serving Suggestions

Serve these Kachoris hot and fresh with a side of chutney (mint-coriander or tamarind chutney are excellent choices) or a cup of chai. They’re also delicious on their own!

Storage Instructions

Kachoris are best enjoyed fresh. However, you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a preheated oven or air fryer to restore their crispness.

FAQs

What is Kachori and where does it originate from?

Kachori is a popular Indian snack that originated in Rajasthan. It’s essentially a flaky, fried pastry filled with a spiced potato or lentil mixture.

Can I make the Kachoris ahead of time?

You can prepare the filling and knead the dough ahead of time. Store them separately in the refrigerator. Assemble and fry the Kachoris just before serving.

What is the best oil for deep frying Kachoris?

Vegetable oil, canola oil, or sunflower oil are all good choices for deep frying Kachoris.

How can I achieve a flaky texture in my Kachoris?

Using maida (all-purpose flour) and adding enough oil to the dough are key to achieving a flaky texture. Don’t over-knead the dough either!

Can I bake these Kachoris instead of frying?

While frying is the traditional method, you can bake these Kachoris for a healthier option. Brush them with oil and bake at 180°C (350°F) for 20-25 minutes, or until golden brown. They won’t be as crispy as the fried version, but still delicious!