Gluten-Free Aloo Kachori (Vrat) with Misri Mawa, Sweet Potato Fry, Arbi Fry, and Kuttu Roti – Festive Thali

Ingredients

• 3 pieces Potatoes (medium, boiled, peeled, mashed and grated)
• 0.25 cup Singhara (Water Chestnut) Flour (gluten‑free, for outer dough)
• 1 tsp Vrat Salt (Rock Salt) (used for fasting, milder than regular salt)
• 0.25 tsp Arrowroot Powder (prevents kachori from cracking)
• 0.25 cup Dry Fruit Mix (Cashew & Raisins) (chopped finely)
• 2 tbsp Fresh Coriander (chopped)
• 1 small Green Chili (finely chopped)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tbsp Granulated Sugar
• 1 pinch Black Pepper Powder
• 0.25 cup Roasted Peanut Powder (ground roasted peanuts)
• 0.25 cup Fresh Grated Coconut
• 2 cup Oil for Deep Frying (peanut or sunflower oil)
• 1 cup Rose Syrup (Gulab Jamun Syrup) (can substitute with simple sugar syrup)
• 1 cup Mawa (Khoya) (grated)
• 2 tbsp Pistachios (chopped)
• 1 tbsp Rose Water
• 1 tsp Cardamom Powder
• 2 medium Sweet Potatoes (Shakarkand) (peeled and sliced)
• 200 g Arbi (Taro Root) (peeled and sliced)
• 2 tbsp Ghee (for frying arbi and sweet potato)
• 1.5 cup Kuttu (Buckwheat) Flour (gluten‑free, for roti)
• 4 tbsp Water (hot) (for kneading dough)
• 1 tbsp Ghee (for roti) (for cooking roti)

Instructions

1. Boil and Grate Potatoes

   Place the three medium potatoes in a pot of water, bring to a boil and cook until tender (about 10 minutes). Drain, peel, mash lightly and then grate using a coarse grater.

   Time: PT10M

   Temperature: 100°C

2. Prepare the Kachori Dough

   In a mixing bowl combine the grated potatoes, ¼ cup singhara flour, 1 tsp vrat salt and ¼ tsp arrowroot powder. Mix until a smooth, non‑sticky dough forms.

   Time: PT5M

3. Make the Sweet Filling

   In another bowl mix ¼ cup chopped dry‑fruit mix, 2 tbsp chopped coriander, 1 small green chili, 1 tbsp lemon juice, 1 tbsp sugar, a pinch of salt, a pinch of black pepper, ¼ cup roasted peanut powder and ¼ cup grated coconut. Stir until evenly combined.

   Time: PT10M

4. Shape the Kachoris

   Divide the dough into equal balls (about 30 g each). Roll each ball between two sheets of parchment into a thin circle (≈ 5 mm). Place a spoonful of filling in the centre, fold over and seal the edges, then gently press to flatten. Dust each kachori lightly with a little arrowroot powder to avoid cracking.

   Time: PT15M

5. Deep‑Fry the Kachoris

   Heat 2 cups oil in a deep pan to 180°C. Gently slide a few kachoris into the oil; do not stir immediately. When they start to rise and turn golden (about 3‑4 minutes), gently turn them with a slotted spoon and fry the other side until crisp and deep golden brown.

   Time: PT10M

   Temperature: 180°C

6. Prepare Misri Mawa (Sweet Syrup‑Infused Khoya)

   In a saucepan combine 1 cup rose syrup, 1 cup grated mawa, 2 tbsp chopped pistachios, 1 tbsp rose water and 1 tsp cardamom powder. Cook over medium heat, stirring continuously, for about 5 minutes until the mawa melts and the mixture thickens.

   Time: PT10M

   Temperature: Medium heat

7. Fry Sweet Potato Slices

   Soak sliced sweet potatoes in water for 5 minutes, drain and pat dry. Heat 1 tbsp ghee or oil in a pan over medium‑high heat and fry the slices until golden and crisp (about 8 minutes).

   Time: PT8M

   Temperature: Medium‑high heat

8. Fry Arbi (Taro) Slices

   Soak arbi slices in water for a few minutes, then dry thoroughly. Heat 1 tbsp ghee or oil in a pan over medium‑high heat and fry until the pieces turn golden brown and crisp (about 8 minutes).

   Time: PT8M

   Temperature: Medium‑high heat

9. Kuttu Roti Dough

   In a bowl combine 1.5 cup kuttu flour with a pinch of salt. Add 4 tbsp hot water gradually, mixing until a soft, non‑sticky dough forms. Let rest for 5 minutes.

   Time: PT10M

10. Roll and Cook Roti

    Divide the dough into 4 equal balls. Dust a rolling board with a little dry flour, flatten each ball with a rolling pin into a thin circle (≈ 2 mm). Heat a tawa over medium heat, brush lightly with ghee and cook each roti for 30‑40 seconds on each side until light brown spots appear.

    Time: PT5M

    Temperature: Medium heat

11. Serve the Festive Thali

    Arrange the crispy aloo kachoris, misri mawa in a small bowl, sweet potato and arbi fries, and warm kuttu rotis on a platter. Garnish with extra chopped pistachios and coriander if desired. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

12 g

Carbohydrates

78 g

Fat

28 g

Fiber

6 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes (not for vrat)
• Instead of Singhara (Water Chestnut) Flour: rice flour, maida (not vrat)
• Instead of Vrat Salt (Rock Salt): regular salt (if not fasting)
• Instead of Arrowroot Powder: cornstarch
• Instead of Dry Fruit Mix (Cashew & Raisins): almonds & dates
• Instead of Green Chili: green pepper
• Instead of Lemon Juice: lime juice
• Instead of Granulated Sugar: jaggery (for vrat)
• Instead of Roasted Peanut Powder: almond flour
• Instead of Fresh Grated Coconut: desiccated coconut
• Instead of Oil for Deep Frying: vegetable oil
• Instead of Rose Syrup (Gulab Jamun Syrup): simple sugar syrup
• Instead of Mawa (Khoya): milk powder (different texture)
• Instead of Pistachios: almonds
• Instead of Ghee: peanut oil
• Instead of Kuttu (Buckwheat) Flour: sorghum flour
• Instead of Ghee (for roti): oil

Equipment Needed

• Mixing Bowl
• Grater
• Rolling Pin
• Rolling Board
• Deep Frying Pan (Kadai)
• Tawa (Flat Skillet)
• Spatula
• Wooden Spoon
• Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons

Critical Steps — Do Not Skip

• Ensuring the kachori dough is smooth and not too wet to prevent cracking.
• Sealing the kachori edges tightly before frying.
• Maintaining oil temperature around 180°C to get a crisp exterior without excess oil absorption.
• Stirring misri mawa continuously to avoid lumps.

Chef Tips from the Video

• Use ice‑cold water for the kachori dough to keep it extra crisp.
• A pinch of asafoetida (hing) can be added to the kachori dough for extra aroma, especially during vrat.
• For extra crunch, sprinkle a few roasted sesame seeds on the kachoris before frying.

Troubleshooting

Storage

Refrigerator: Store kachoris, misri mawa, and rotis in airtight containers for up to 2 days. Reheat in a skillet or oven before serving.

Freezer: Kachoris freeze well for up to 1 month; thaw and re‑fry for crispness.

Room temperature: Misri mawa in syrup can stay at room temperature for a few hours, but refrigerate for longer shelf life.

Make-Ahead Tips

• Prepare the kachori dough and filling a few hours ahead; keep both covered in the refrigerator.
• Misri mawa can be made a day earlier and stored in its syrup.
• Kuttu roti dough can be rested overnight for easier rolling.

Frequently Asked Questions