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

5 reviews
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BySangeeta Pamnani
Created on 25th Aug 2015
  • Khasta kachori/Aloo sabzi, How to make Khasta kachori/Aloo sabzi
Khasta kachori/Aloo sabziby Sangeeta Pamnani
  • Khasta kachori/Aloo sabzi | How to make Khasta kachori/Aloo sabzi (49 likes)

  • 5 reviews
    Rate It!
  • By Sangeeta Pamnani
    Created on 25th Aug 2015

About Khasta kachori/Aloo sabzi

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, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Sangeeta Pamnani. Khasta kachori/Aloo sabzi is a dish which demands no explanations, it's a whole world of flavour in itself. Khasta kachori/Aloo sabzi is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Khasta kachori/Aloo sabzi by Sangeeta Pamnani is perfect to serve 8 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Khasta kachori/Aloo sabzi.

  • Prep Time0mins
  • Cook Time20mins
  • Serves8People
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 Nanda8 months ago
Yummy but wat about the saloon sabzi recipe

Angel .8 months ago
Thanks for the recipe sangeeta..

g sa year ago
the kachoris r different in all the pics.this looks like a fake recipe!!

Vandana Mishra2 years ago

Shambhavi Gupta2 years ago
One of my favourite dishes ever! Thanks for the recipe :D

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