Recipe

Step-By-Step Khasta Aloo Kachori Recipe with Chukde Spices

Team Chukde

19/10/2024

If you love the crispy, fluffy kachoris from the market, you can easily make them at home! This Market Style Khasta Aloo Kachori is perfectly spiced, golden-fried, and absolutely irresistible.

Ingredients:

For the dough:

• 2 bowls refined flour (maida)
• ½ tbsp ajwain
• 2 tbsp refined oil
• Water, as needed

For the filling:

• 3 boiled potatoes
• 2 tbsp oil
• ½ tbsp whole black pepper
• ⅓ tbsp sabut dhania
• ⅓ tbsp moti saunf
• 3 whole red chillies
• ½ tbsp hing (asafoetida)
• ½ tbsp turmeric powder
• ½ tbsp red chilli powder
• Salt to taste
• Kasoori methi

For frying:

• Oil as needed

Method:

1. Prepare the dough: Mix refined flour, ajwain, and oil. Gradually add water and knead into a soft dough. Let it rest for 15 minutes.
2. Make the spice mix: Roast black pepper, coriander seeds, fennel seeds, and red chillies for 1 minute. Grind coarsely.
3. Prepare the filling: Heat oil in a pan. Add hing, boiled potatoes, turmeric, red chilli powder, salt, kasoori methi, and the ground spice mix. Fry for 2–3 minutes until everything is well combined.
4. Shape the kachoris: Take a small portion of dough, make a hollow in the center, and fill it with ½ tbsp of the potato mixture. Seal gently and shape into round balls.
5. Fry: Heat oil on medium flame. Deep fry the kachoris until golden and crispy.

Serve hot with chutney or sauce for the perfect snack!

I have also attached a YouTube video for the same recipe. You can watch it for more clarity:

FAQs

Q1: Can I use whole wheat flour instead of refined flour?

Yes, but the kachoris may be slightly less flaky and soft.

Q2: How do I make the kachoris extra crispy?

Ensure the oil is medium-hot, and fry in batches without overcrowding the pan.

Q3: Can I prepare the filling in advance?

Yes, store it in the fridge for up to 2 days. Fill and fry the kachoris when needed.

Make your cooking even easier by using fresh, high-quality spices from Chukde.