Potato Kachori

Chef.Foodie's picture

Mar. 07, 2011


For covering
Refined flour 100 Gram
Soda bicarbonate 1 Pinch
Sour curds 20 Gram
Fat 20 Gram
Salt To Taste
For filling
Potatoes 160 Gram
Green peas 80 Gram
Green chilies 5 Gram
Ginger piece 1/2 Inch (A Small Piece)
Coriander leaves 1 Teaspoon (Leveled) (A Little)
Turmeric 3/4 Pinch (A Small Pinch)
Garam masala powder 1 Pinch
Lime 1/4
Mustard seeds 1/2 Pinch (A Few)
Oil 5 Gram (For Tempering)
Oil 30 Milliliter (For Frying, With 30 Milliliter Absorption)
For imli chutney
Tamarind 50 Gram
Jaggery 1 Teaspoon (Leveled) (A Little)
Green chilies 2
Chili powder 1 Pinch


1. Sieve flour with salt.

2. Rub fat into flour.

3. Beat the curds with a little water and add to flour.

4. Add soda bicarbonate dissolved in a little water.

5. Make a smooth dough and keep aside.

6. Boil potatoes in jackets. Peel and cut into cubes.

7. Boil peas and add to potatoes.

8. Remove seeds from green chillies and chop. Chop ginger and coriander leaves.

9. Add ginger, green chillies and coriander leaves and garam masala to potato and pea mixture. Mix well.

10. Heat oil. Add mustard seeds. As they crackle add turmeric and mix with potatoes.

11. Add lime juice and mix thoroughly.

12. Divide dough into equal portions.

13. Divide potato mixture into same number of portions.

14. Flatten dough between palms; fill centre with prepared stuffing, seal edges on top.

15. Deep fry till golden brown and serve piping hot with tamarind chutney.

16. For chutney, soak tamarind and extract pulp. Mix all ingredients. Boil, strain and use.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1207Calories from Fat 514

 % Daily Value*

Total Fat 58 g89.2%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 638 mg26.58%

Total Carbohydrates 157 g52.3%

Dietary Fiber 13 g52%

Sugars 39 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet