Recipe: Hot Aloo Kachori

Try this Hot Aloo Kachori recipe from a member of the Recipestable Community.

Hot Aloo Kachori Recipe
Photo:Hot Aloo Kachori Recipe
Hot Aloo Kachori Recipe
Photo:Hot Aloo Kachori Recipe

Prep Time: 50 minutes

Cook Time: 15 minutes

Servings: 18


  • 4 cups Refined flour
  • 1 tsp Salt
  • 4 tbsp Ghee
  • 2 tbsp Yoghurt
  • 1/2 cup Water, chilled
  • 2 – 3 Green chillies, deseeded, finely chopped
  • 1 tbsp Ginger , finely chopped
  • 300 gm Potatoes, boiled, mashed
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1/2 tsp Fennel , ground
  • 1 tsp Garam masala
  • a pinch Turmeric powder
  • 1 tbsp Lemon juice
  • 1 tsp Salt
  • 2 tbsp Green coriander , finely chopped
  • Vegetable oil for frying


Step 1

Mix the flour and salt in a mixing bowl. Add ghee, rub until fully incorporated and the mixture resembles coarse breadcrumbs.

Step 2

Add yoghurt and 6 tbsp chilled water; knead to make a smooth and pliable dough.

Step 3

Cover with plastic wrap and keep aside for half an hour.

Step 4

Combine the remaining ingredients except oil in a mixing bowl and knead with hands until well blended.

Step 5

Divide into 18 portions and keep aside.

Step 6

Divide the dough equally into 18 portions. Shape each portion into a patty. Cover with a damp towel or plastic wrap and set aside.

Step 7

Flatten each patty into a 2 1/2 inch. or 6.5 cm round.

Step 8

Place one portion of filling in the center of the dough, then bring the sides of the dough over the filling to enclose completely.

Step 9

Pinch the seams together until thoroughly sealed. Cover with a plastic wrap or a moist towel. Keep aside.

Step 10

Shape and stuff the remaining patties.

Step 11

Heat the oil in a wok till it starts smoking. Slip in a few patties (seam-side down) at a time.

Step 12

Fry until pale golden in colour and until they sound hollow when tapped. The crust should be delicately blistered and crisp. Drain excess oil. Hot Aloo Kachori is ready to serve.

Serving Suggestions

  • Serve hot with Sweet Chutney.
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