Aloo kachori is an Indian snack that is very rich with fillings of spiced potatoes but sprinkled with a crusty outer layer, a treat that can be savoured with chutneys of tamarind but somehow cooling yoghurt. This makes them very welcome at festival celebrations or parties. Preparation, prep, preparation - the way to a perfect aloo kachori recipe. The dough is made from whole wheat flour kneaded until soft and pliable. However, the filling consists of spiced-up mashed potatoes, which are prepared using cumin, coriander, garam masala, and fresh cilantro. While preparing this dish, the dough is rolled out into little portions. Now, the filling mixture of spiced potatoes is stuffed into those. The edges are sealed so tight that the filling does not leak out during the frying time. The kachories are deep fried into golden brown to present a crunchy outer texture and a soft inner texture. Though taken more like a snack or an appetizer, the Aloo Kachori only ensures not being skipped. It is even delicious and full of flexibility, as you can choose and mix the spices used in the filling. Aloo kachori is good enough to serve during tea time or to get the party started. This great recipe surely will win anyone over who wants to discover the different flavours of India. Enjoy these warm, fresh from the frying pan, to savour the real experience!

• 2 cup maida
• 2 potatoes
• 1 tbsp sooji
• 1 tsp salt
• 3 tbsp ghee
• Cooking oil
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp fennel seeds
• 2 green chillies
• 1/2 tsp ginger
• 1/4 tsp turmeric powder
• 1/4 tsp hing
• 1/2 tsp kashmiri red chilli powder
• 1/2 tsp garam masala
• 1/2 tsp salt

• Aloo Kachori happens to be one of those snacks that most Indians love due to its flaky crust and flavourful potato filling.
• This is one of those dishes that would do perfectly to serve as an appetiser or even at tea time.
• Let's outline how you can start creating the recipe of Aloo Kachori. Let's begin with the dough.
• To start the dough, collect 2 cups of all-purpose flour in a big mixing bowl.
• Add one tablespoon of Rava, also called semolina, that gives the texture of the kachoris crispy.
• Next, blend 1/2 teaspoon of salt with the flour so it gets seasoned. Add three tablespoons of ghee and rub it into coarse crumbs with your fingers.
• This makes sure that the kachoris are flaky and buttery, too.
• Gradually add ¾ cup of water to make soft dough.
• Gently knead for about 2 minutes till smooth.
• Finally, cover it with a damp cloth and let it rest for almost 30 minutes.
• This resting period relaxes the gluten, which will allow kachoris to roll out smoothly later.
• Meanwhile, prepare the stuff.
• Heat 2 teaspoons of oil in a pan on medium heat.
• When the oil is hot, add one teaspoon of cumin seeds, let it sizzle for some time, and fill the air with their aroma.
• Now add half a teaspoon of fennel seeds and 1 teaspoon of crushed coriander seeds. Stir well and a base with aromas.
• You can spice it up by adding two finely chopped green chillies and 1/2 teaspoon of ginger paste.
• Roast for about two minutes till the raw smell of the ginger disappears.
• Add a pinch of asafoetida, turmeric, Kashmiri red chilli powder, and 1/2 teaspoon. The spices add colour and richness to the flavour profile of the stuffing. Now put everything in that mixture together for about a minute with spice getting well incorporated into it.
• Now, the star ingredient is boiled and mashed potatoes. Mix well with the spiced mixture.
• Add half a teaspoon of amchur or dry mango powder and half a teaspoon of salt to give that extra flavour and balance out the spices for this filling. It will get balanced due to that tanginess.
• Let it cook a bit more. Turn off the gas stove and let it cool down.
• Now, that both dough and stuffing are ready, it's time to prepare the kachoris.
• Take equal-sized balls of the dough.
• About the size of a golf ball. Roll out one ball slightly in your palms and flatten the dough a little with your fingers.
• Roll out a small circle of this dough about 3 inches in diameter.
• Place a generous spoonful of potato filling on the centre of this dough. Fold over the edges and seal up the kachori. Flatten the stuffed ball gently and again roll it out.
• Take care not to spill the stuffing.
• Heat enough oil in a deep frying pan to fry kachoris.
• Fry 2 to 3 kachoris at a time so that the pan doesn't get overcrowded.
• Fry on medium heat till puffed up and golden brown on both sides.
• Drain on paper towels to absorb excess oil.
• The recipe of Aloo Kachoris is preferably enjoyed hot with sour tamarind chutney or mint chutney.
• Crunchy exteriors with luscious potato filling, Aloo Kachories are bound to become the perfect snack of surprise not only for members of your family but also for friends.
• They will surely steal the show, be it a celebratory event or something as pleasant as a cosy evening snack.