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

198

5





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 is a delicious dish which is liked by people of all age groups. Khasta kachori/Aloo sabzi by Sangeeta Pamnani has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 8 people. You can find Khasta kachori/Aloo sabzi at many restaurants and you can also prepare this at home. This authentic and mouthwatering Khasta kachori/Aloo sabzi takes few minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Khasta kachori/Aloo sabzi is a good option for you. The flavour of Khasta kachori/Aloo sabzi is tempting and you will enjoy each bite of this. Try this Khasta kachori/Aloo sabzi on weekends and impress your family and friends. You can comment and rate the Khasta kachori/Aloo sabzi recipe on the page below.

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 Nanda10 months ago

Yummy but wat about the saloon sabzi recipe
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Angel .10 months ago

Thanks for the recipe sangeeta..
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g sa year ago

the kachoris r different in all the pics.this looks like a fake recipe!!
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Vandana Mishra2 years ago

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Shambhavi Gupta2 years ago

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