Looking to make perfectly puffed, crispy aloo kachori without onion or garlic? This step-by-step guide reveals the exact method to make market-style kachoris that are flaky on the outside and fully cooked on the inside. No fancy tools, just a few secret tricks and pantry staples — and you’ll never want to buy from the market again!
🧾 Ingredients:
For the Dough:
- 2 cups (250g) all-purpose flour (maida)
- ¾ cup (150ml) water
- 4 tbsp oil or desi ghee
- 1 tsp carom seeds (ajwain)
- 1 tsp salt
For the Stuffing:
- ½ kg boiled potatoes, mashed
- 1 tbsp oil
- A pinch of asafoetida (hing)
- 1 tsp cumin seeds
- 1 tsp crushed coriander seeds
- 1 tsp fennel seeds (moti saunf)
- 2–3 green chilies, finely chopped
- 1½ inch ginger, finely chopped
- 1 tbsp gram flour (besan)
- ¼ tsp turmeric
- 1 tsp red chili powder
- 1 tsp Kashmiri red chili powder
- 1½ tsp salt (adjust to taste)
- 1 tsp dry mango powder (amchur)
- 1 tsp garam masala
- 1 tbsp crushed kasuri methi
👨🍳 Instructions:
Step 1: Make the Dough Like a Pro
- In a mixing bowl, combine ¾ cup water, 4 tbsp oil/ghee, ajwain, and salt. Whisk until tiny oil bubbles form.
- Add 2 cups maida to this and mix gradually. Your dough will come together within 1 minute!
- Apply a little oil on top to prevent drying. Cover with a damp cloth and let it rest for 15–20 minutes.
💡 Pro Tip: Mixing oil with water first ensures even distribution and less effort — this is how commercial kitchens do it too.
Step 2: Prepare the Dry Aloo Stuffing
- Heat 1 tbsp oil in a pan. Add hing, jeera, saunf, and dhania seeds. Let them sizzle.
- Add green chilies and ginger. Sauté to remove rawness.
- Add 1 tbsp besan and turmeric. Roast until besan bubbles — it absorbs excess moisture.
- Add mashed potatoes, salt, both types of red chili powder, and mix well. Avoid lumps — mash well for smooth stuffing.
- Finish with kasuri methi, amchur, and garam masala. Mix and cool completely.
🧠 Why Besan? It binds the stuffing and keeps it dry — essential for long-lasting crispiness.
Step 3: Shaping and Filling
- Make 40g dough balls — this recipe gives approx. 11 kachoris.
- Flatten each ball, keeping center thicker and edges thinner.
- Place stuffing in the center, press gently, and seal tightly like a potli (bundle).
- Gently flatten the sealed side first, then lightly even out the other side. Avoid over-pressing.
⚠️ Don’t over-thin the kachori — it may burst while frying.
Step 4: Frying to Perfection
- Heat oil to 120°C — it should feel warm, not hot.
- Drop kachoris gently in cold to moderately warm oil.
- Fry on medium flame, never high — this ensures the inside cooks thoroughly.
- Let them rise on their own, don’t touch until they float.
- Flip and fry until golden and crispy from all sides.
🔥 Low-medium flame ensures perfectly puffed, crunchy kachoris that stay crisp for hours!
🏁 Final Result:
Golden-brown, crispy, khasta kachoris — no onion, no garlic, but full of flavor. Each one perfectly puffed and evenly cooked, with a flaky crust and flavorful spiced potato filling. Perfect for festivals, snacks, or brunch!
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