Allahabad Ka Kachori Aloo (इलाहाबाद का कचौरी आलू)

This traditional dish from the Uttar Pradesh Cuisine is a flavorful and spicy kachori served with aloo sabzi, perfect for breakfast or as a snack.

Allahabad Ka Kachori Aloo (इलाहाबाद का कचौरी आलू)

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup semolina
  • 1/4 cup ghee
  • 1/2 tsp salt
  • 4 medium potatoes, boiled and mashed
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 2 tbsp oil
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. In a bowl, mix the all-purpose flour, semolina, ghee, and salt. Knead into a stiff dough using water. Cover and set aside for 15 minutes.
  2. Meanwhile, heat oil in a pan and add cumin seeds. Once they splutter, add the mashed potatoes, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 5 minutes. Remove from heat and let it cool.
  3. Divide the dough into small balls and roll each ball into a small puri. Place a spoonful of the potato filling in the center and bring the edges together to seal the filling. Flatten the ball gently and roll it into a thick disc.
  4. Heat oil in a deep pan and deep fry the kachoris until golden brown and crisp. Drain on paper towels to remove excess oil.
  5. Serve hot with aloo sabzi and garnish with fresh coriander leaves.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
40g
Protein
8g
Fat
12g

Supplies

Deep pan for frying Mixing bowl Pan for cooking aloo sabzi

Tools

Rolling pin Tongs Knife

Serving suggestions

Serve the kachori aloo with tamarind chutney and green chutney for an extra burst of flavor.

Tips & tricks

For a healthier version, the kachoris can also be baked in the oven instead of deep frying.

Cost

$10