Name: Khasta kachori/Aloo sabzi recipe by Sangeeta Pamnani at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 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

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.

Ingredients Serving: 8

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

Instructions

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

Similar Recipes