By Aditi Saraswat
March 3, 2026
Holi lunch calls for something that is filling and also feels festive in every bite. Aloo ki kachori is loved by kids and adults alike, as it is crispy from the outside, filled with spicy potato stuffing, and tastes amazing when paired with imli or mint.
For the Dough 2 cups maida (all-purpose flour) 3 tablespoons oil or ghee ½ teaspoon salt ¾ cup water (approx., for kneading) For the Aloo Filling 3 medium potatoes (boiled, mashed) 1 teaspoon cumin seeds 1 teaspoon coriander powder ½ teaspoon red chilli powder ½ teaspoon garam masala ½ teaspoon amchur (dry mango powder) 1 green chilli (finely chopped) 1 tablespoon chopped coriander leaves ½ teaspoon salt For Frying 2 cups of oil
In a bowl, mix maida, oil, and salt and knead to make a tight but also soft dough. Rest and keep it covered for about 15 to 20 minutes.
In a pan, heat oil, add cumin seeds and let them splutter. Add in the mashed potatoes, basic spices, salt, green chilli, and chopped coriander. Cook for about 3 to 4 minutes.
Divide the prepared dough into equal balls. Flatten each slightly and keep the edges a bit thinner than the centre for even stuffing.
Fill in the prepared aloo stuffing in the centre. Gather the edges, seal tightly, and then gently flatten with a rolling pin. Do not press too hard.
In a heavy-bottomed pan, heat 2 cups of oil and fry kachoris on a low to medium flame until they turn golden and crisp.
Drain on a tissue paper and serve hot with spicy aloo sabzi, imli chutney, or mint chutney.