Can I use leftover boiled potatoes?

Yes, as long as they're dry and mashed smooth. Wet filling makes the shell soggy.

Cooled kachoris keep 2 days in an airtight box; re-crisp in an oven or air fryer.

Aloo Kachori

Name: Aloo Kachori
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups Anveshan Khapli Atta / maida; 3 medium Potatoes, boiled and mashed; 1 tbsp Coriander and fennel seeds, crushed; 1 tsp Amchur (dry mango powder); 1 tsp Red chilli powder; 1 tsp Salt; 2 cups Anveshan Wood-Pressed Groundnut Oil

Crisp kachoris stuffed with a tangy spiced potato filling, fried golden in Anveshan Wood-Pressed Groundnut Oil.

Time breakdown

Prep Time25 min

Cook Time20 min

Total Time45 min

Ingredients

Potatoes, boiled and mashed
Coriander and fennel seeds, crushed
Amchur (dry mango powder)
Red chilli powder
Salt
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Aloo Kachori

1
Rub 3 tbsp Anveshan Groundnut Oil into the atta with salt and knead a firm dough; rest 20 minutes.
2
Mix the mashed potato with crushed seeds, amchur, chilli and salt.
3
Roll discs, fill, seal and flatten gently into kachoris.

Tips for the Best Aloo Kachori

✓Cool the potato filling before stuffing so the kachoris seal cleanly.
✓Don't overfill — a thin, even layer fries more evenly.

Frequently Asked Questions

More about Anveshan Cold-Pressed Khapli Atta

Duration: Best consumed within 6 months of milling.

Storage: Store airtight in a cool, dry place.

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