Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Uttarpradesh · Breakfast

Kachori with Aloo Sabzi

Traditional 9. Kachori with Aloo Sabzi recipe

🧺 Ingredients

• All-purpose flour (maida): 150g
• Whole wheat flour: 50g
• Carom seeds (ajwain): 2g
• Salt: 3g
• Oil for dough: 20ml
• Oil for frying: 200ml
• Warm water: 80ml
• Moong dal (yellow lentils), soaked 30 min: 80g
• Asafoetida (hing): 0.5g
• Cumin seeds: 2g
• Dried red chilies, crushed: 2g
• Turmeric powder: 1g
• Amchur (dry mango powder): 1g
• Ginger, minced: 8g
• Green chilies, minced: 2
• Salt: 3g
• Oil: 20ml
• Water: 100ml
• Potatoes, finely diced: 300g
• Onions, finely chopped: 50g
• Ginger-garlic paste: 10g
• Green chilies, minced: 2
• Cumin seeds: 2g
• Mustard seeds: 2g
• Asafoetida: 0.5g
• Turmeric powder: 2g
• Red chili powder: 3g
• Coriander powder: 2g
• Amchur powder: 1g
• Oil: 30ml
• Salt: 5g
• Water: 150ml
• Fresh coriander, chopped: 5g
• Kachori: Golden-brown, crispy exterior, sounds hollow when tapped
• Sabzi: Potatoes coated in reddish spiced gravy, minimal sauce

👩‍🍳 How to make Kachori with Aloo Sabzi

1. Heat oil in a pan at medium heat
2. Add cumin seeds, listen for popping (3-4 seconds)
3. Add asafoetida—should sizzle for 1 second
4. Add minced ginger and green chilies, cook 1 minute
5. Add soaked moong dal, stir continuously
6. Add crushed dried chilies, turmeric powder, amchur
7. Add salt, stir well
8. Pour 100ml water, cover and cook 8-10 minutes on medium heat
9. Stir occasionally; dal should become soft and water should evaporate
10. After cooking: dal should look crumbly, completely dry (no moisture)
11. Cool filling completely before using (important: wet filling will burst kachori)
12. Mix flours, carom seeds, and salt
13. Make a well in center, add oil and warm water gradually
14. Knead gently with fingertips for 8 minutes until soft, smooth dough forms
15. It should feel like soft bread dough, non-sticky
16. Cover and rest 20 minutes
17. Divide dough into 6-8 equal portions
18. Roll each portion into a ball, slightly flatten
19. Place 15ml cooled filling in center of dough
20. Pull edges of dough up and around filling, pinching to seal
21. Gently reshape into smooth ball
22. Flatten slightly so it sits level
23. Heat oil to 170°C in a wok or deep pan (oil should shimmer vigorously)
24. Gently place kachori in oil—it will sink initially
25. After 2 seconds, press down gently with ladle back
26. Within 4-5 seconds, kachori should float
27. Do not touch while floating for first 2-3 minutes (kachori will puff up slightly)
28. Fry 4-5 minutes on first side, turning occasionally, until golden-brown
29. Flip gently, fry 4-5 minutes on reverse side
30. Kachori should be evenly golden on all sides, crispy exterior
31. Total frying time: 8-10 minutes
32. Remove to paper towels to drain
33. Heat oil in a pan at medium heat
34. Add mustard seeds; when they pop (4-5 seconds), add cumin seeds
35. Add asafoetida, cook 1 second
36. Add onions, fry 2-3 minutes until softened
37. Add ginger-garlic paste, cook 1 minute
38. Add green chilies, cook 20 seconds
39. Add diced potatoes, stir constantly 2-3 minutes to coat with spices
40. Add turmeric, red chili, and coriander powders
41. Stir 20 seconds, then add 150ml water
42. Cover, cook 8-10 minutes until potatoes are tender
43. Stir occasionally; most water should evaporate
44. Add amchur, coriander, salt
45. Sabzi is ready when potatoes are coated in thick, minimal gravy

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