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Photo of Kachori, Aloo ki Sabji by Santosh Bangar at BetterButter

Kachori, Aloo ki Sabji

Santosh Bangar
0 minutes
Prep Time
50 minutes
Cook Time
3 People
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Tiffin Recipes
  • UP
  • Breakfast and Brunch
  • Vegan

Ingredients Serving: 3

  1. Wheat flour - 2cups
  2. Urad Dal- 1/2 cup
  3. Fennel Seeds - 2 tbsp
  4. asafoetida (hing)- a pinch
  5. coriander seeds - 3 tbsp
  6. Green Chillie- 1
  7. coriander leaves handful
  8. For aloo Sabzi (potato curry)
  9. potatoes - 1/2 kg
  10. 2 tomatoes Pureed
  11. cumin Seeds -1 tsp
  12. Kasuri methi - 1 tsp
  13. coriander leaves handful
  14. turmeric powder- 1/2 tsp
  15. salt to taste
  16. water 3 cups


  1. Soak urad dal for 4 hours. Grind it coarsly with green chillies. Roast fennel seeds, coriander seeds and powder it.
  2. Add dal paste, roasted and ground masala, coriander leaves to wheat flour.
  3. Add salt, hing to make a tight dough. Keep it aside for half an hour. Make small balls.
  4. Flatten balls using an oiled rolling pin. Heat oil in a pan and deep fry it on slow fire to make kachori.
  5. Peel and cut potatoes in small cubes. Heat oil in a pressure cooker and add cumin seeds. When it crackles, add all the masalas. Add tomato puree.
  6. Fry till the oil separates from the masala. Add cut potatoes, kasuri methi to it. Add water and cover the lid.
  7. Simmer flame after first whistle and cook for 10 minutes
  8. Garnish with coriander leaves and serve hot

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Ayesha Sayyed
Ayesha Sayyed   Oct-16-2017

Neeta Shukla
Neeta Shukla   Jul-17-2017


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