Kuttu/Singhare ki Kachori

Being crispy in taste, these small puris are quite filling during fast, and simple to make. Potatoes blended with tangy spices, make this appetizer a favourite of many fast-lovers.

Category: Vegetarian

Prep time: 15-20 min

Cooking Time: 20-25 min

Ready in: 30 min

Servings: 4-6



  • 200 gm or 1 cup of singhara or Kuttu Flour
  • 4 Potatoes boiled
  • 1 Green Chilli chopped
  • 1 inch Ginger grated
  • ¼ tsp of Black pepper
  • ¼ tsp of Amchoor (optional)
  • 1 tsp of Sendha salt
  • Ghee/Oil to fry


  • Sift the kuttu flour properly.
  • Add salt and 2 tea spoons oil in it.
  • Knead well to prepare average textured dough.
  • Boil the potatoes.
  • Keep them aside after peeling.
  • Mash the potatoes well with ginger, green chilli, black pepper, sendha salt, and amchoor powder.
  • Keep the mashed stuff for filling the Kachoris.
  • Prepare small balls of the dough.
  • Now, take a ball and press it using your finger, to make a dent into it.
  • Fill the hole with 1 spoon of filler.
  • Close the edges.
  • Now, expand the size by pressing with hands.
  • Take a large sized frying pan.
  • Put some to heat oil/ghee.
  • Put 3-4 kachoris at a time into the oil.
  • Brown them by turning over both the sides, constantly.
  • Take out on a platter.
  • Serve the crispy kachoris with curd or Aloo ki sabzi.