Non Fried Aloo Kachori

Ingredients

• 1/4 tsp Asafoetida (pinch, adds depth to the masala)
• 1 tsp Cumin Seeds (whole, toasted)
• 1 tsp Fennel Seeds (whole, toasted)
• 1 tsp Coriander Seeds (crushed before adding)
• 5 pcs Garlic Cloves (finely chopped)
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1/2 tsp Kashmiri Red Chili Powder (for vibrant color)
• 1 tbsp Gram Flour (binds the stuffing)
• 4 pcs Boiled Potatoes (medium size, peeled and diced)
• 1 tsp Salt (for the stuffing)
• 3 pcs Green Chilies (finely chopped)
• 1 tbsp Amchur Powder (adds tanginess)
• 1/2 tsp Black Salt (optional, for flavor)
• 2 tbsp Fresh Coriander Leaves (chopped, for stuffing)
• 1/2 cup Fine Semolina (Sooji) (helps make the kachori crisp)
• 1 cup Whole Wheat Flour (for the dough)
• 1 tsp Salt (for dough)
• 1/2 tsp Carom Seeds (Ajwain)
• 3 tbsp Desi Ghee (for dough, adds crunch)
• 1/2 cup Water (adjust as needed for a firm dough)
• 2 tbsp Cooking Oil (for light pan‑frying, brush as needed)

Instructions

1. Heat oil and toast whole spices

   Add 2 tbsp oil to the kadhai, heat over medium flame. Add asafoetida, then 1 tsp each of cumin, fennel, and crushed coriander seeds. Stir quickly.

   Time: PT2M

2. Add aromatics and ground spices

   Add the finely chopped garlic (5 cloves) and immediately turn off the heat to prevent burning. Once the garlic cools a bit, return the pan to low heat and add 1/2 tsp turmeric, 1 tsp red chili powder, 1/2 tsp Kashmiri red chili, and 1 tbsp gram flour. Stir for 30 seconds.

   Time: PT3M

3. Cook potatoes with spices

   Add the diced boiled potatoes and 1 tsp salt. Sauté for 3‑4 minutes until the potatoes absorb the spices. Then add 3 finely chopped green chilies, 1 tbsp amchur powder, and 1/2 tsp black salt. Mix well.

   Time: PT5M

4. Cool the potato masala

   Turn off the heat and let the potato mixture cool completely (about 5 minutes). This prevents the later addition of raw onion from releasing excess water.

   Time: PT5M

5. Add fresh onion and coriander

   Once the masala is cool, stir in 2 tbsp chopped fresh coriander and 1/2 tsp black salt (if not added earlier). Mix gently; do not over‑mix.

   Time: PT2M

6. Prepare the dough

   In a large bowl combine 1 cup whole wheat flour, 1/2 cup fine semolina, 1 tsp salt, 1/2 tsp ajwain, and 2 tbsp chopped coriander. Add 3 tbsp melted ghee and rub into the flour mixture. Gradually add 1/2 cup water, mixing until a firm, non‑sticky dough forms.

   Time: PT8M

7. Rest the dough

   Cover the dough with a damp cloth and let it rest for 15‑20 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT20M

8. Shape the kachoris

   Divide the rested dough into equal portions (about 20 g each). Roll each portion into a small disc, then use a small bowl to cut out a larger circle (≈8 cm). Place a ball of potato stuffing (≈20 g) in the centre, bring the edges together and seal like a momo, pinching the top to close. Flatten gently with fingers to form a flat disc.

   Time: PT15M

9. Lightly fry the kachoris

   Heat the kadhai on low flame, add a thin layer of oil (about 1‑2 tsp). Place a few kachoris, brush the top side with a little oil, and cook for 3‑4 minutes on one side. Flip once and cook another 3‑4 minutes on the other side until golden‑brown. Do not deep‑fry; low flame ensures crispness with less oil.

   Time: PT30M

10. Serve

    Remove the kachoris onto a paper towel to absorb excess oil. Serve hot with tea or chutney.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Asafoetida: hing powder
• Instead of Garlic Cloves: garlic paste (1 tsp)
• Instead of Red Chili Powder: paprika (for color)
• Instead of Kashmiri Red Chili Powder: regular red chili powder (use less)
• Instead of Gram Flour: all‑purpose flour (1 tbsp)
• Instead of Boiled Potatoes: sweet potatoes (same amount)
• Instead of Green Chilies: green chili flakes (1 tsp)
• Instead of Amchur Powder: lemon juice (1 tsp)
• Instead of Black Salt: regular salt
• Instead of Fresh Coriander Leaves: cilantro stems
• Instead of Fine Semolina (Sooji): cornstarch (1/2 cup)
• Instead of Whole Wheat Flour: all‑purpose flour (1 cup)
• Instead of Carom Seeds (Ajwain): dry thyme (1/2 tsp)
• Instead of Desi Ghee: unsalted butter (3 tbsp)
• Instead of Cooking Oil: vegetable oil

Equipment Needed

• Kadhai or Deep Pan
• Spatula or Ladle
• Mixing Bowls
• Rolling Pin
• Knife
• Measuring Spoons
• Measuring Cup
• Brush (optional)

Critical Steps — Do Not Skip

• Cooling the potato masala before adding raw onion
• Resting the dough for 15‑20 minutes
• Sealing the kachori edges tightly
• Cooking on low flame with minimal oil

Chef Tips from the Video

• Use a wet cloth to cover the dough while resting; it prevents the surface from drying.
• For extra crunch, sprinkle a pinch of roasted sesame seeds on the top before frying.
• If you prefer a deeper color, add a few drops of beet juice to the dough.

Troubleshooting

Storage

Refrigerator: Store cooked kachoris in an airtight container for up to 2 days; reheat in a skillet.

Freezer: Freeze uncooked, sealed kachoris on a tray, then transfer to a zip‑lock bag for up to 1 month. Fry directly from frozen, adding 2‑3 extra minutes.

Room temperature: Do not keep at room temperature for more than 4 hours as they will lose crispness.

Make-Ahead Tips

• Prepare the potato stuffing a day ahead and refrigerate; bring to room temperature before shaping.
• The dough can be rested overnight in the fridge; let it come to room temperature before rolling.

Frequently Asked Questions