Tag: kachori recipes

Aloo ki Kachori

Winters are the perfect season to devour everything that’s deep fried and spicy😋😋 I can never say no to anything that’s fried even though I keep promising myself to avoid it as far as possible.

These Aloo ki Kachoris are so so delicious…even if I am saying this myself but you truly need to eat these to believe me! 👌🏼😀 They are crispy, flaky and the filling is absolutely lip smacking!

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Dont they look tempting….!? I served these for our Saturday brunch and my hubby couldn’t stop raving about them. I was moving a couple of inches aboveboard the ground for the next few hours 😂😂 The thing is has always enjoyed Aloo ki kachori made in one of the shops in some obscure lane in Kanpur….I’ve tasted that too on one of our trips there, I must confess that it was such a treat 😋 I couldn’t stop at one!

So when my hubby wanted me to make some at home a few weeks ago, I asked my Mom for the recipe and kept my fingers crossed that he’d approve of them. I usually make Pyaaz ki Kachori at home for brunches so I knew I’d nail the outer crisp cover…it was the filling that I wished to perfect.

I served them with every kachori’s favourite accompaniment Dubkimaar Aloo Tamatar ka Rassa and some kacchi kairi Wali chutney…will share the recipe today.

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Yield: 8-9 large Kachoris

Equipment: a heavy bottomed wok, rolling pin, rolling board, large mixing bowl, measuring cups/ spoons.

For the outer cover:


2 1/2 cup Maida (APF)

salt to taste

3 tsp ghee (clarified butter)

water as needed


In a large bowl, take maida, season with salt. Add the ghee and rub it with the mAida until it resembles bread crumbs. This makes the kachori crispy. Then add little water at a time and make a semi stiff dough. Cover the dough with a kitchen napkin and set aside for 20-30 mins.

For the filling:


4 nos. large boiled potatoes

salt to taste

chopped green chillies to taste

1 tsp roasted cumin powder

1/2 tsp red chilli powder

a pinch of hing (asafoetida)

2 tsp chopped coriander leaves

1/2 tsp amchur powder

oil to fry the Kachori


Mash potatoes, add salt, roasted cumin powder, amchur powder, hing, red chilli powder, chillies and coriander leaves. Mix well. Set it aside.

Assembling and Frying the kachori:

Divide the dough in equal sized balls (I made 9). Roll these balls to a flat Roti like shape having a diameter of 3″ or so, stuff with the potato filling. Secure the ball well and flatter the kachori a bit using the rolling pin. Do the same for all the 9 dough balls.

Now heat the oil in a wok til it’s hot enough to fry. Add 1-2 Kachoris at a time and fry them on low flame until golden and crisp on both sides. Don’t fry on high flame as the Kachoris won’t turn crisp.

How to make Aloo ki kachori Aloo kachori recipe Easy recipe for Aloo ki kachori Recipe for Aloo Tamatar for kachori Polkapuffs recipes Shreya tiwari recipesimg_6461

Serve them piping hot.

Ingredients for Kairi Wali Chutney:

2 bunches fresh coriander

3/4 cup chopped kairi (raw mango)

5-6 cloves garlic

3-4 nos. green chillies

salt to taste

water as needed


Wash and chop the coriander leaves. Add al, the ingredients in a blender jar and make the Chutney using water as needed. Store the Chutney in a porcelain or glass jar, it will stay fresh for 6-7 days.

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Hope you enjoy these🤗




Pyaaz ki Kachori

I became a huge fan of these Pyaaz ki Kachori, when I visited Jaipur almost a decade ago and stopped by Rawat’s…. These Kachoris were crisp on the outside and perfectly moist within..and such a burst of flavour with every mouthful! Can’t remember how many I must’ve eaten back then!! 😬 


They were always on my mind… I mean I wanted to replicate these forever… And I finally made up my mind that I’d give it a go with whatever flavour I still got in my mouth when I thought of them & obviously..my ever obliging mom asked one of friends for a general idea as to what would go into making these.. My mom’s friend spent a good couple of years in Jaipur very recently and luckily had a fair idea about the ingredients! Lucky me! 😇


That’s what they looked like from inside…although I didn’t make very large ones..we loved the overall flavour & they did come pretty close to original Rawat’s famous Pyaaz ki Kachori. It’s pretty easy and doesn’t need too much prepping!! Let’s get on with the recipe… 

️Yield: 7-8 medium Kachori

Equipment: a large heavy bottom wok, a slotted spatula, a large mixing bowl, measuring cups/ spoons, a blender, some tissues/ absorbent kitchen paper, a small pan


For the the outer cover:

2 cups APF (Maida)

1 tbsp warm ghee

water as needed

1/2 tsp ajwain (carom seeds)

salt to taste


Take the flour in a large mixing bowl, add warm ghee and rub the flour with your fingertips for 7-8 mins, then season with salt & carom seeds. Add adequate water to make a medium stiff dough. Cover it with a damp cloth and set aside.

For the filling:

5 nos medium onions peeled & finely chopped

1 tbsp coriander seeds (dhaniya)

1 tsp jeera seeds (cumin)

1 tsp saunf seeds (fennel)

5-6 nos peppercorns (sabut Kali mirch)

2 nos whole dry red chilly

1 tsp ginger paste

1 tsp garlic paste

1 tsp green chilli paste

salt to taste

1/2 tsp Garam masala 

1/4 tsp turmeric pwd

2 tsp oil

1 pinch sugar

2 tbsp chopped coriander leaves

1/2 tsp amchur pwd (dry mango pwd)

For Frying:

oil as required.


Heat a pan & dry roast coriander seeds, fennel seeds, peppercorns, cumin seeds & whole dry red hollies for 5-6 mins. Turn off heat the heat and let them cool for a few mins. Next, grind these coarsely in a blender. Set aside.

Heat oil in the same pan, add chopped onions & a pinch of sugar and sauté till they turn a bit brown. Next add the fresh spice pwd, turmeric pwd and give them a mix. Also add the ginger, garlic & green chilli pastes and sauté for 3-4 mins. Let the oil separate from the spices…it will take about 4-5 mins. Season with salt & add the Garam masala. Cook for another 5 mins. Add amchur pwd and chopped coriander leaves. Stir and turn off the heat and set it aside.


Knead the dough once again and make small balls of equal size. Flatten each out with your fingers and your palm or rolling pin. The diameter can about 3″ or less & thickness should be a little more than that of a puri. Then add a tbsp or so of the filling and close the ball well so that the filling doesn’t come out while frying.

Now, heat oil in a large, heavy bottomed wok. Once it’s enough, drop 2-3 Kachoris in the oil and fry well from both side until they turn a rich golden colour. Drain well on a tissue paper/ absorbent kitchen paper. That’s it! Done 😉 I served these hot with some fried green chillies & imli ki khatti meethi chutney 👌👌😀

Pyaaz ki Kachori

The filling, if kept in the refrigerator can last for 2-3 days. Hope you enjoy these soon!


Shreya 💞

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