These Khasta Aloo Matar Kachoris are deep-fried pies stuffed with a delicious and flavourful filling made with mashed potato, green peas, aromatic herbs and spices.
Aloo Matar Kachori, good old kachoris with good old masala chai. Flaky and crispy, it tastes delicious by itself or can gobble a couple of them with lip-smacking hot green chutney and tangy Tamarind Chutney.
It is well known that Indian street food Samosas have broken all geographical and cultural barriers to become world-famous but well-made kachori can beat samosa any time!
It's been a long time since I fried some kachoris, and definitely, it was worth the effort as they came out so well, so flaky, crispy and crumbly and surely packed with so much flavour. In Gujarat, these delicious kachoris are served as a snack any time of the day and sometimes it takes place as Farsan in Gujarati Thali.
In the past I have prepared Garlic Lilva Kachori, Poha kachori and Dry fruit Masala Kachori , they were phenomenal !!!
📖 Recipe
Khasta Aloo Matar Kachori
Ingredients
Ouer layer pastry
- ½ cup plain flour
- ¼ cup ghee or oil melted
- salt to taste
- oil for deep frying
Filling
- 2 cup boiled and mashed potatoes floury potatoes work best
- ½ cup boiled green peas
- 2 tablespoons green chillies and ginger crushed
- 2 tablespoons fresh coriander finely chopped
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- Pinch asafoetida hing
- 1 tablespoon dry mango powder amchur or lemon juice
- 1 teaspoon sugar
- 2 tablespoons mixed whole spices cinnamon, cloves, black peppercorns, cardamom seeds, fennel seeds, dried red chillies, and coriander seeds
- 1 tablespoon sesame seeds
- 1 tablespoon white poppy seeds khus khus
- 1 teaspoon desiccated coconut
Instructions
Prepare the Filling
- Heat less than ½ teaspoon oil in a pan and lightly roast the mixed whole spices until fragrant. Allow to cool.
- Coarsely grind the roasted spices and mix with the sesame seeds and poppy seeds.
- Heat 1 tablespoon oil in a kadai or frying pan. Add cumin seeds and allow them to crackle.
- Add the asafoetida, followed by the crushed green chillies and ginger. Sauté for a few seconds.
- Add the desiccated coconut and cook briefly, about 1 to 2 seconds.
- Stir in the mashed potatoes, boiled green peas, ground spice mixture, salt, and sugar.
- Cook on low heat, mixing well.
- Add the dry mango powder or lemon juice and mix thoroughly.
- Stir in the fresh coriander and set aside to cool completely.
Prepare the Dough
- In a mixing bowl, combine the plain flour, salt, and melted ghee.
- Rub the mixture together, then add enough water to form a semi-stiff dough.
- Cover with a clean kitchen towel and rest for 30 minutes.
Shape and Fry
- Divide the dough into 10 to 12 equal portions.
- Roll each portion into a small circle.
- Place a generous spoonful of filling in the centre.
- Gather the edges, seal well, and shape into a smooth ball.
- Repeat with the remaining dough and filling.
- Heat oil in a deep kadai or frying pan over medium heat.
- Fry 3 to 4 kachori at a time until crisp and light golden brown.
- Remove with a slotted spoon and drain on kitchen paper.
Notes
- Ensure the filling is completely cool before stuffing the kachori.
- Fry on medium heat for an evenly cooked, flaky crust.
- These kachori are best enjoyed fresh and should ideally be consumed within 1 day.
- Serve with green coriander chutney and date tamarind chutney.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
That incredibly short and flaky pastry giving way to the spiced potato and pea filling with dried mango powder and coriander running through it is just SO GOOD, and served hot with tamarind chutney and a cup of masala chai on the side these are the kind of kachoris that make you want to clear the whole plate before anyone else gets a look in.
Simplyfood says
With this nitterly cold weather, I would love a plate of these katchoris with hot masala tea.They look so crispy and delicious.
Victoria says
Everything about these sounds amazing! I am all about samosas (and some of the best I'd had were on the street in Jodhpur) so I know I would love kachoris too : ))
jcookingodyssey says
Thank you Victoria, I know Rajsthan also famous for Kachoris 🙂
Farida says
Never heard of kachuri before! They look perfect with creamy filling inside, curious about other flavors you've mentioned
jcookingodyssey says
Thank you Farida.
Mackenzie Ryan says
These look SO good, but I've never seen mango powder before. Where can I buy that?
jcookingodyssey says
Thank you Ryan, you can get mango powder any good Asian supermarket.