• Preeth C.Vijay

Aloo Pyaaz Kachori

What are Kachoris? They can simply be termed as stuffed pooris. And there is no rules for what your stuffing has to be and the texture of the Kachori to be. While Bengalis prefer soft kachoris, people from UP and Rajasthan prefer crisp kachoris.

There are lot many variations done with regards to the stuffing for the kachoris--- Aloo kachoris, Dal kachori, Peas Kachori, Mawa kachori- Kachori has no hard and fast rules for stuffing.

Having said that, the burst of flavors when you take a single bite from kachori matters the most. The pooris have to be soft,crispy and flaky. The dough has to be kneaded in such a way that the kachoris does not turn dense once fried.

Aloo Pyaaz kachori is a crispy flaky kachori with a flavorful spicy filling on the inside. What more than a crispy kachori during tea time. One bite of kachori dipped in chutney and a sip of hot tea is all you need to bring back some lost smile.

I made my kachoris with all purpose flour, that is how it is typically done. But in case if you wanna make a healthier version you can substitute with 50 percent of wheat flour.

So what goes best with kachori? Just have the kachori alone, trust me you would not be in need of any chutneys to make this taste more delicious, because they are by default flavorful with good amount of spice and the hit needed. But in case if you need, green chutney and sweet imli chutney would be the best combo.


All purpose flour/Maida 2 cups

Salt 1 teaspoon

Ghee 4 tablespoon

Ajwain/Omam 1 teaspoon

Water as needed

For stuffing

Potato 3 medium sized (boiled, peeled and mashed)

Onion 2 meidum sized finely chopped

Green chillies 2 chopped

Ginger 2 tablespoon chopped

Asafoetida 1/2 teaspoon

Cumin seeds 1 tablespoon

Fennel seeds 1 tablespoon

Coriander seeds 1 tablespoon (crushed)

Pepper powder 1 teaspoon

Coriander powder 1 tablespoon

Red chilli powder 1 tablespoon

Gram flour 1 tablespoon

Salt as needed

Oil 2 tablespoons

Sugar 1 teaspoon

Chaat masala 1 teaspoon

Kasuri methi 1 teaspoon

How to start?

Lets start with preparing the dough. Take 2 cups of maida, salt, ghee, ajwain in a large mixing bowl. Mix the ghee with flour and rub with your hands softly so that ghee is uniformly mixed with flour. Add water little by little and make a smooth, soft, yet firm dough. Cover it with a damp cloth and let it rest for 30 minutes to one hour.

Now lets jump on to the stuffing. Heat a kadai, add oil. Once the oil is hot, add cumin seeds, fennel seeds, asafoetida and crushed coriander seeds. Let the cumin seeds crackle, now add chopped onions, ginger, and green chillies. Fry it for a 3 minutes on medium high flame. Add red chilli powder, coriander powder,pepper powder, chaat masala, sugar and salt. Give it a good mix. Now add the gram flour and fry it for a minute. Add the mashed potatoes and combine well with the mixture. Add Kasuri methi, mix well and switch off the flame.

Let the mixture cool down. Make golf sized ball out from the prepared dough. Make equal size of balls from the potato mixture.

Meanwhile heat oil in a large frying pan.

Flatten the dough in your palms, into a small circle.To this add the shaped stuffing ball. Get the edges of the dough together and seal by pressing it. Next, gently press the edges using your fingers or rolling pin and roll to form a kachori about 4 inch diameter.

Depending on the size of the pan, add the rolled kachoris and fry on a low flame flipping now and then. Give it a nudge to help puff it up. When one side is crisp and brown, turn it around for the other side to fry. Make sure you fry only in medium low to low flame, until they are crisp and golden brown. This will take at least 15 minutes. So be patient enough if you are looking for crispy flaky kachori.

Kachoris are now ready. Grab some tea please.

Sweet Imli Chutney


Tamarind one big gooseberry size

Dates 4 deseeded

Water 2 cups

Cumin seeds 1/2 teaspoon

Ginger powder 1/4 teaspoon

Chilli powder 1/4 teaspoon

Jaggery 7 tablespoon

Chaat masala 1 teaspoon

Salt as needed

How to start?

Soak tamarind in hot water for 10 minutes. Squeeze the pulp from the tamarind in a bowl.

Heat a pan. Add water mentioned above. Add dates, cumin seeds, ginger powder, red chili powder, asafoetida. Add the strained tamarind pulp. Cook for 2-3 mins. Add the jaggery and salt and cook for 8 to 10 minutes more. The mixture will thicken. Switch off the flame and allow it to cool.

Once its cool, blend it in a mixie. Strain the mixture and add chaat masala. When cooled, store the imli chutney in an air-tight dry jar or container.

Green Chutney


Fresh Coriander 2 cups

Fresh Mint 1/4 cup

Green Chillies 2 Chopped

Ginger 1 inch Chopped

Garlic 1 clove

Cumin Seeds 1/2 teaspoon

Hing 1/4 teaspoon

Lemon Juice 1 tablespoon

Chaat Masala 1 teaspoon

Salt as needed

How to Start? Add all the ingredients in a blender and blend to make a smooth chutney.

Add little water if required.

Serve it with any samosa or chaat.

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