Aloo khasta Kachori Recipe:- How to make khasta Kachori with Potato Stuffing at home?

Aloo  khasta kachori recipe:  Super crisp khasta kachori stuffed with spicy aloo/potato masala. Do watch my step by step video on how to make these perfect aloo khasta kachori.Khasta means crisp in English and as the name suggests these kachoris are super crisp, flaky, flavorful and spicy.This aloo kachori recipe is inspired from famous Pakistani snack Keema kchori, where khasta kachori is filled with keema masala. To make it vegetarian I made spicy potato masala to stuff these kachoris. You can also stuff these kachoris with spicy dal masala, onion and green pea’s masala or any other stuffing of your choice. These kachoris are folded in a very different way and they are layered with slurry made with ghee and all-purpose flour, which makes these kachoris crisp and flaky. It is very important here that these aloo kachoris should be cooked at very low heat like samosas. That’s what make them khasta or crisp. I love to serve these delicious aloo khasta kachori with spicy green chutney but you can also serve them with tomato ketchup.

Aloo Khasta Kachori

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Course Breakfast, Snack

Cuisine Indian

Ingredients

  

• 2 cups All-purpose Flour
• ½ tsp Salt
• 1 cup Water
• 3 tbsp Ghee
• 3 tbsp All-purpose Flour
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 2 Green Chilli fine chopped
• ½ inch Ginger fine chopped
• 1 tbsp Coriander Powder
• ½ tsp Dry Mango Powder
• ½ tsp Garam Masala Powder
• ¼ tsp Red Chilli Powder
• Coriander Leaves fine chopped
• 1½ cup Potato boiled & mashed
• Oil
• Flour

Instructions

 

• In a bowl mix together flour and ½ tsp salt. Add little water at a time and knead soft and smooth dough.
• Cover the bowl with cling wrap and let the dough rest for fifteen to twenty minutes.
• In the meanwhile heat kadai/ wok/ pan at medium heat and add 1 tbsp oil. As the oil gets hot add fennel and cumin seeds.
• As they crackle add chopped green chilly and ginger. Mix them and cook for few seconds.
• Now add coriander powder, chilly powder, garam masala and dry mango powder.
• Saute and roast for few seconds. Now add boiled mashed potatoes, mix well add cook till potatoes are nicely blend in masala.
• Now switch off the heat. And let the potatoes cool down completely.
• Take a small bowl mix together all-purpose flour and ghee and make a smooth and thick paste. And keep it aside.
• Take some oil in hands and knead the dough once again and divide it in 8 same size pieces.
• Roll each piece between your hands and give them ball shape. Cover them with a napkin so that they don’t dry up.
• Now take one ball, dip it in dry flour and roll it to five inch diameter circle. Take ghee and flour mixture apply it all over the rolled dough.
• Make sure you cover it from everywhere. Now fold the sides as shown in the video and make a square shape.
• Put it in a plate and keep it covered. Do same with all the dough balls. Now roll the squares in small square shape with the help of rolling pin ( as shown in video).
• Put generous amount of stuffing and cover the stuffing as shown in the video. Make sure you cover it properly so that the stuffing does not come out while frying.
• Gently press it between your palms to give kachori shape. Make all the aloo kachoris this way and keep them covered so that they do not dry up.
• Heat the oil in the kadai/wok at low heat. Deep fry these kachoris on very slow heat first.
• When they are almost cooked increase the heat little to give them some nice golden color.
• Aloo khatsa kachori is ready to serve. Make sure to reduce the heat before putting the second batch of aloo kachori in oil.

Video

Notes

Shilpi’s Quick Tricks

 

• Make sure to knead smooth and elastic dough.
• You can make slurry either with ghee or melted butter.
• You can add green peas to potato mixture.
• Apply thin layer of slurry all over the rolled dough.
• It is very important to fry kachoris at very low heat otherwise they will not become crispy.

Keyword breakfast, snacks

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