Crispy Potato Kachori Recipe: Authentic Indian Street Food
50 minutes
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About Crispy Potato Kachori Recipe: Authentic Indian Street Food
Experience the irresistible crunch and savory flavor of homemade Potato Kachoris! This authentic Indian street food recipe delivers crispy, golden-brown pastries filled with a spiced potato mixture. Each bite is a delightful explosion of texture and taste, perfect for a satisfying snack or appetizer.Our easy-to-follow recipe guides you through making both the flaky kachori dough and the flavorful potato filling. Learn how to achieve perfectly golden-brown kachoris every time, ensuring a delicious treat for family and friends. Serve these warm kachoris with your favorite chutney for an unforgettable culinary journey. Get ready to elevate your snack game with this classic Indian recipe!
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
- 1 cup Flour
- 1 spoon Semolina suji
- 1 tsp Carom Seeds ajwain
- 1 tsp Fenugreek Leaves kasuri methi
- 1 tsp Salt or as per taste
- 1 spoon Peanuts crushed
- 2 Potato boiled
- 1 tsp Mango Powder dry
- 1 tsp Coriander dhania
- 1 tsp Garam Masala
- Oil for frying
Instructions
Prepare the Potato Filling
- Boil and mash the potatoes. Heat peanut oil in a pan. Add cumin seeds, minced garlic, and chopped ginger. Sauté for 1 minute. Add mashed potatoes, amchur powder, salt, crushed peanuts, coriander powder, and garam masala. Mix well and set aside.
Make the Dough
- In a large bowl, combine all-purpose flour, semolina, carom seeds, dried fenugreek leaves, and salt. Add 1 tablespoon of oil and mix well. Gradually add water and knead into a firm dough. Rest the dough for 15 minutes.
Assemble and Fry the Kachoris
- Take small portions of the dough and roll them into thin circles. Place a spoonful of the potato mixture in the center of each circle. Fold the dough over the filling and gently pinch the edges to seal.
Deep Fry
- Heat oil in a deep pan or kadai over medium heat. Carefully place the kachoris in the hot oil and fry, turning occasionally, until they are golden brown and crispy (about 7-8 minutes). Remove the kachoris and drain on paper towels.
Serve
- Serve the hot Potato Kachoris with your favorite chutney. Enjoy!
Recipe Notes
Expert Tips for Perfect Potato Kachoris
- For extra crispy kachoris, ensure the oil is hot enough before frying.
- Don't overcrowd the pan while frying; fry in batches to maintain the oil temperature and ensure even cooking.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
- For a richer flavor, you can add a pinch of red chili powder to the potato filling.
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Recipe Nutrition
Calories: 329kcalCarbohydrates: 46gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 570mgFiber: 2g
Sandeepa Dwivedi
Articles: 7
3 Comments
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This looks incredible! Thank you.
Such a perfect dish! Thank you.
Absolutely mouthwatering! Thanks for sharing.