Aloo kachori made with singhara flour is a traditional vrat snack in many Indian households. During fasting periods, wheat is avoided, so water‑chestnut flour provides a gluten‑free alternative while keeping the beloved crunchy texture of kachori.

In North India, aloo kachori is often deep‑fried with wheat flour and served with tamarind chutney. In Gujarat, a sweeter version with jaggery is popular. The vrat version replaces wheat flour with singhara or rajgira flour and uses vrat‑friendly salt.

It is typically served hot as part of a thali alongside other fasting dishes like kuttu roti, sabzi, and sweet misri mawa. It is enjoyed with a side of coriander‑mint chutney or sweet rose‑syrup syrup.

Aloo kachori is a staple during Navratri, Ekadashi, and other vrat periods. It also appears in festive gatherings such as Diwali and regional fairs where fasting foods are highlighted.

The use of singhara (water‑chestnut) flour gives a light, airy crust that stays crisp without wheat. Combined with a sweet‑savory dry‑fruit filling, it offers a texture and flavor profile rarely found in regular kachori.

Authentic ingredients include singhara flour, vrat salt, arrowroot powder, and a dry‑fruit filling. Acceptable substitutes are rice flour for the dough, regular salt (if not fasting), and cornstarch instead of arrowroot.

Pair it with kuttu roti, a light cucumber‑mint raita, sweet potato or arbi fry, and a sweet misri mawa dessert. A tangy coriander chutney also complements the kachori nicely.

Common errors include using too much water in the dough, not sealing the kachori edges tightly, and frying at a temperature that is too low, which makes the kachori soggy.

Arrowroot powder creates a smoother, more elastic coating that prevents the kachori crust from cracking during frying, whereas cornstarch can make the surface gritty.

Yes, you can prepare the dough and filling ahead, keep them refrigerated, and fry the kachoris just before serving. Fried kachoris can be stored in an airtight container and reheated in an oven to regain crispness.

The kachori should be golden‑brown all over, with a crisp, flaky outer layer and a slightly puffed interior. It should feel light when lifted and the filling should be hot but not leaking.

The YouTube channel Unknown focuses on Indian fasting (vrat) recipes, offering gluten‑free and health‑friendly alternatives for traditional festive dishes.

Channel Unknown emphasizes gluten‑free flours like singhara and kuttu, uses vrat‑approved salts, and provides step‑by‑step guidance for making festival‑ready thalis that are both tasty and suitable for dietary restrictions.