Khasta kachori/Aloo sabzi | How to make Khasta kachori/Aloo sabzi

By Sangeeta Pamnani  |  25th Aug 2015  |  
4.6 from 5 reviews Rate It!
  • Khasta kachori/Aloo sabzi, How to make Khasta kachori/Aloo sabzi
Khasta kachori/Aloo sabziby Sangeeta Pamnani
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    8

    People

206

5





About Khasta kachori/Aloo sabzi Recipe

Kachori with Aloo sabzi is a very popular combination of Breakfast in UP and MP..It is believed that the Early first meal is very important to kick start the day which gives you the energy .kachori is very flaky,crispy and tasty snack which can be had any time of the day.

Khasta kachori/Aloo sabzi

Ingredients to make Khasta kachori/Aloo sabzi

  • maida-APF- 2 cups
  • oil for Moyan/ kneading – 3tbsp
  • oil for Frying
  • Ajwain-1 tsp
  • salt- as per taste
  • hing- 2 pinches
  • water for kneading.
  • For the stuffing:
  • Urad Daal : ½ cup urad daal
  • oil- 2 tbsp
  • Saunf ( fennel seeds) – 1 tsp
  • jeera powder – 1tsp
  • red chilli powder- 1 tsp
  • turmeric powder – 1 tsp
  • Amchoor powder – 1tsp
  • hing : aesfoetida -a pinch
  • salt – as per taste

How to make Khasta kachori/Aloo sabzi

  1. Knead Maida with oil (moyan) hing, ajwain and little water.
  2. Keep aside for 10 minutes
  3. Make small balls for kachori.
  4. Soak daal for 2 hrs and grind in a mixer
  5. It should be half ground, don’t make it into fine paste.
  6. Heat oil in a pan
  7. Add hing and add daal paste
  8. Saute it for sometime till the rawness goes
  9. Add all the masalas and saunf .
  10. keep on stirring till the paste becomes thick and leaves the bottom of pan.
  11. you will notice that the paste sticks to bottom and forms a layer
  12. keep scraping the layers and this is the stage where the stuffing is ready.
  13. Take it out from pan and keep it aside to cool.
  14. (You can keep this stuffing in the fridge for a week and prepare kachoris whenever you want to instantly).
  15. Take the ball of Maida dough and flatten it a little .
  16. Place a small amount of the filling into it
  17. Make the ball properly and pinch the corners to avoid filling coming outside
  18. Make all the kachoris and heat oil in a pan.
  19. Insert kachoris in oil and lower the flame.
  20. Keep turning them till golden brown in colour
  21. Keep balancing the flame since the whole technique lies in frying.
  22. Serve with mint chutney, sauce or tamarind chutney

My Tip:

Mint Chutney- Grind Bunch of mint leaves with a large onion, 4-5 Green chillies Ginger – an inch Lemon juice or raw mango – for sourness and salt to taste.. Salt to taste.

Reviews for Khasta kachori/Aloo sabzi (5)

Aneesha Nandaa year ago

Yummy but wat about the saloon sabzi recipe
Reply

Angel Divyaa year ago

Thanks for the recipe sangeeta..
Reply

g s2 years ago

the kachoris r different in all the pics.this looks like a fake recipe!!
Reply

Vandana Mishra2 years ago

Reply

Shambhavi Gupta3 years ago

One of my favourite dishes ever! Thanks for the recipe :D
Reply