Crispy Stuffed Potato Kachori Recipe
Aloo Kachori is a crispy, flaky snack filled with spiced mashed potatoes, ideal for tea-time or light meals. Ekvee Foodwrap ensures they stay fresh and mess-free.
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 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.
Video
Notes
Relish these crispy Aloo Kachoris while ensuring freshness and convenience with Ekvee Foodwrap, the perfect partner for your kitchen!