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Mini Aloo Kachori

Course Appetizer
Cuisine Indian


  • 1 tbsp Oil
  • 1 tsp Fennel Seeds
  • 1 tsp Cumin Seeds
  • 3 Potato boiled & mashed
  • 2 tsp Coriander Powder
  • 1 tsp Red Chilli Powder
  • ½ tsp Garam Masala Powder
  • 1 tsp Dry Mango Powder
  • Salt
  • 1 cup All-purpose Flour
  • 2 tbsp Ghee
  • ¾ tsp Salt
  • Water


  • Heat a pan on slow flame and add oil in it.
  • Next add fennel seeds, cumin seeds, potato, coriander powder, chilli powder, garam masala powder, dry mango powder mix and saute well.
  • Next add salt to taste and cook well till masala is dry.
  • Once masala is ready, let it cool down completely and make small masala balls of it.
  • In a big bowl add all-purpose flour, ghee, salt and mix well.
  • Add little water at a time to knead a semi soft dough.
  • After kneading cover and let it rest for 15 minutes.
  • After 15 minutes take out the dough and knead it again.
  • Divide the dough into half and make a log of it.
  • Divide the log into 8-10 small dough balls.
  • Roll the dough ball to make a disc like shape of it by only using hands.
  • Place the stuffing in center and cover the stuffing by giving kachori modak like shape.
  • Pinch the top of the kachori to make a ball of it and press gently.
  • Now in a pan add oil and let it heat on low flame.
  • Drop few kachoris in it and fry on low flame for some time.
  • Once kachori puff up turn them over and cook till pink.
  • Once kachori is of pink colour increase heat to medium and cook till light golden brown.
  • Once kachori is of light golden brown turn off the heat and cook for a while.


Keyword appetizer, kachori, snacks
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