Crispy Stuffed Potato Kachori Recipe

Crispy Stuffed Potato Kachori is a beloved North Indian snack known for its golden, flaky exterior and spicy, mashed potato filling. Each bite offers a satisfying crunch followed by a burst of warm, aromatic flavors. Whether enjoyed during festive gatherings, weekend breakfasts, or evening chai sessions, these kachoris never fail to impress.

What truly elevates the experience is how you store and serve them. Introducing Ekvee Foodwrap—India’s finest Food Grade wrapping paper, designed to keep your snacks fresh, hygienic, and oil-free. Made with care, this microwave-safe and greaseproof paper is perfect for maintaining the crispness and texture of your kachoris without letting any oil seep through.

Packing kachoris in Ekvee Foodwrap ensures that they remain mess-free and appetizing, even hours after preparation. Whether you’re preparing a snack box for a trip, serving guests at home, or storing leftovers, Ekvee Foodwrap is your ideal companion. Its advanced oil and moisture resistance keeps food fresh and prevents sogginess, making it a must-have kitchen essential.

And for food lovers who care about safety, Ekvee Foodwrap is 100% Food Grade and free from harmful chemicals, making it suitable for wrapping a variety of dishes, from deep-fried snacks to baked goodies.

So next time you whip up a batch of Crispy Stuffed Potato Kachoris, wrap them in Ekvee Foodwrap and enjoy the taste of tradition with a modern twist in food hygiene and convenience.

Prep Time:	20 mins
Cook Time:	25 mins
Course:	Appetizer, Snack
Cuisine:	Indian
Servings:	8 kachoris
Calories:	120 kcal

Ingredients

For the Dough:

• 1 cup all-purpose flour maida
  
• 2 tablespoons semolina sooji
  
• 1 teaspoon carom seeds, ajwain
  
• ¼ teaspoon turmeric powder
  
• Salt to taste
  
• 2 tablespoons ghee or oil plus extra for frying
  
• Water as needed
  

For the Filling:

• 3 medium-sized potatoes boiled and mashed
  
• 1 tablespoon oil
  
• 1 teaspoon cumin seeds
  
• ½ teaspoon mustard seeds
  
• ½ teaspoon hing asafoetida
  
• ½ teaspoon turmeric powder
  
• 1 teaspoon coriander powder
  
• 1 teaspoon garam masala
  
• 1-2 green chilies, finely chopped
  
• 1 tablespoon ginger, grated
  
• 1 tablespoon cilantro, chopped
  
• Salt to taste
  
• ½ teaspoon red chili powder
  
• 1 tablespoon lemon juice

Instructions

Prepare the Dough:

• Combine all-purpose flour, semolina, carom seeds, turmeric powder, and salt in a bowl.
  
• Add ghee and mix until the texture resembles breadcrumbs.
  
• Gradually add water to form a smooth dough. Rest for 15-20 minutes.
  

Make the Filling:

• Heat oil in a pan. Add cumin and mustard seeds.
  
• Once they splutter, add hing, green chilies, and ginger. Sauté briefly.
  
• Stir in turmeric, coriander, garam masala, red chili powder, and salt.
  
• Add mashed potatoes and mix well.
  
• Finish with cilantro and lemon juice. Cool to room temperature.
  

Shape the Kachoris:

• Divide the dough into equal portions and roll each into a disc.
  
• Place filling in the center, seal edges, and shape into a ball. Flatten slightly.
  

Fry the Kachoris:

• Heat oil in a pan. Fry kachoris on medium heat until golden and crispy.
  
• Drain on Ekvee Foodwrap Butter Paper to remove excess oil.
  

Serve and Enjoy:

• Pair your crispy kachoris with tamarind or mint chutney.
  
• Use Ekvee Foodwrap to store and serve, keeping them fresh and crisp.

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