Rajasthani Kachori (Spiced Potato Filled Deep‑Fried Pastry)

Ingredients

• 2 cups All‑Purpose Flour (sifted, approx. 450 g)
• 1 tsp Salt (fine sea salt)
• 1 tsp Granulated Sugar (helps with dough tenderness)
• 2 tbsp Vegetable Oil (for dough; plus extra for folding and frying)
• 3/4 cup Warm Water (lukewarm, about 40‑45 °C)
• 5 medium Potatoes (boiled, peeled and grated (≈500 g))
• 2 tsp Whole Coriander Seeds (lightly toasted and coarsely ground)
• 2 tsp Fennel Seeds (lightly toasted and coarsely ground)
• 1/2 tsp Ajwain (Carom Seeds) (optional, adds digestive aid)
• 2 tsp Kashmiri Red Chili Powder (mildly spicy and bright red)
• 1 tsp Mint Powder (dry mint leaves ground to powder)
• 1 tsp Amchur (Dry Mango) Powder (adds tanginess)
• 1 tsp Cloves (whole, lightly crushed)
• 1 tsp Black Pepper (coarsely ground)
• 1 tsp Dry Ginger Powder (Saunth) (adds warmth)
• 4 pieces Green Chilies (finely chopped, seeds removed for less heat)
• 6 pods Green Cardamom Pods (seeds removed and lightly crushed)
• 1 tsp Citric Acid (Lemon Powder) (or substitute with 1 tsp lemon juice)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 1 tsp Bikaneri Bhujia (crushed, adds crunch)
• 2 tsp Sugar (balances tanginess)
• 2 liters Oil for Frying (vegetable oil, medium‑high heat)

Instructions

1. Prepare the Dough

   In a large mixing bowl combine the sifted flour, salt, sugar and 2 tbsp oil. Mix until the flour is uniformly coated. Add warm water gradually while kneading to form a soft, slightly sticky dough. Do not over‑knead; the dough should be softer than a regular roti dough.

   Time: PT10M

2. Oil‑Fold the Dough (First Set)

   Divide the dough into 8 equal balls. On a lightly oiled surface, flatten each ball, drizzle a few drops of oil, fold it over, and repeat. Perform this oil‑folding process about 9‑10 times, adding a tiny drizzle of oil each time, to develop layers.

   Time: PT15M

3. Rest the Dough

   Cover the folded dough with a damp cloth and let it rest for 30 minutes at room temperature. This relaxes the gluten and allows the oil layers to set.

   Time: PT30M

4. Prepare the Potato Filling

   Boil the potatoes until tender, peel, and grate using a medium grater. In a pan, heat 1 tbsp oil, add the whole spices (coriander, fennel, ajwain, cloves, cardamom, black pepper, dry ginger) and toast for 1 minute until fragrant. Add the grated potatoes, green chilies, and all powdered spices (Kashmiri chili, mint, amchur, sugar, salt, bhujia, kasuri methi, citric acid). Cook on medium flame, stirring continuously, for about 5‑7 minutes until the mixture is dry and the flavors meld.

   Time: PT15M

5. Cool the Filling

   Spread the hot filling on a plate, fan it or place it near a window to cool quickly. Once room temperature, it can be stored in a covered bowl for the next step.

   Time: PT10M

6. Shape the Kachoris

   Take each rested dough ball, flatten it into a 4‑inch (10 cm) disc, lightly oil the surface, place a heaping tablespoon of filling in the center, and bring the edges together, sealing the joint by pinching and folding 15‑20 times. Ensure the seam is tight to avoid oil leakage.

   Time: PT20M

7. Second Rest (Joint Setting)

   Place the shaped kachoris on a tray, cover loosely, and let them rest for another 30 minutes. This allows the joint to set and the dough to relax further.

   Time: PT30M

8. First Fry (Par‑Fry)

   Heat 1 liter of oil in a deep pan to medium‑high heat (around 170‑180 °C). Gently slide a few kachoris into the oil; fry for 2‑3 minutes until they puff slightly and turn a pale golden color. Remove with a slotted spoon and set aside on paper towels.

   Time: PT5M

   Temperature: 170‑180°C

9. Second Fry (Crisp Finish)

   Reduce the heat to medium (around 150‑160 °C). Return the par‑fried kachoris to the oil and fry for another 2‑3 minutes until deep golden brown and crisp. Drain on paper towels.

   Time: PT5M

   Temperature: 150‑160°C

10. Serve

    Serve hot kachoris with tamarind chutney, mint‑coriander chutney, or plain yogurt. Enjoy with hot tea.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g