Aloo Kachori Recipe


1/2 kg Potatoes
2-3 Green Chilies
100 grams Arrowroot
1 Coconut (grated)
1-2 tablespoon Lemon Juice
1 teaspoon Cardamom Seeds
1-2 teaspoon Sugar
Salt to taste

How to make Aloo Kachori

  • To make covering, first boil and mash the potatoes. Mix it with 50 grams arrowroot, salt and knead it into stiff dough.
  • To make filling, mix the grated coconut with crushed green chilies, sugar, lemon, cardamom and salt.
  • To make kachori, take a small portion of the dough and pat between palms to make a small puri.
  • Now stuff this puri with coconut mixture and form into a ball. Repeat the process to make rest of the kachoris.
  • Douse the balls in the remaining arrowroot and deep fry in hot oil until golden brown.
  • Aloo Kachori is ready to eat. Serve hot with chutney.

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Pyaz Ki Kachori Recipe


For the dough
2 cups Maida (Plain Flour)
½  teaspoon Salt
¼  cup melted Ghee
For filling
2 cups finely chopped Onions
2 tablespoon Besan (Bengal Gram Flour)
2 teaspoon Dhania Powder (Coriander)
1 teaspoon Kalonji (Nigella Seeds)
2 teaspoon Saunf (Fennel Seeds)
2 Bay Leaves
3 tablespoon Chopped Coriander
½  teaspoon finely chopped Green Chillies
2 teaspoon Chilli Powder
1 teaspoon Garam Masala
2 tablespoon Oil
Salt to taste
Other Ingredients
Oil for frying

How to make Pyaz Ki Kachori

  • First of all to prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 – 7 minutes.
  • Then divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
  • Now for the onion filling heat oil in a pan.
  • Then add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
  • Then add the besan, coriander powder, chilli powder, garam masala and salt and sauté for 2-3 minutes.
  • Then add the chopped coriander and mix well.
  • Now remove the bay leaves.
  • Then allow the mixture to cool completely.
  • Then divide into 12 equal parts and keep aside.
  • Now to make kachoris roll out each portion of the dough into a 2 inch diameter circle.
  • Then place one portion of the filling in the centre of the rolled dough.
  • Then surround the filling with the dough by slowly streching it over the filling.
  • Then seal the ends tightly and remove excess dough.
  • Then roll each filled portion into a 2 ½ inch diameter circle taking care to ensure that the filling does not spill out.
  • Then gently press the centre of the kachori with your thumb.
  • Now repeat with the remaining dough and filling.
  • Then deep fry the kachoris in hot oil over a slow flame till golden brown.
  • Then the kachoris should puff up like puris.
  • These kachoris take a long time to be cooked in the inside too.
  • Finally serve hot with tamarind chutney and hari chutney.

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