Today, we're bringing you a delicious recipe for crispy Kachori that tastes just like the ones you get from your favourite snack shop. In this video, we'll show you how to make these crispy delights at home, and we've also made a tasty Spicy aloo ki sabji to go with them.
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Khasta kachori and aloo ki sabji are both popular and delicious dishes from Northern Indian cuisine. They are often served as a combination, where the crispy and flaky kachori is paired with a spicy and flavorful potato (aloo) curry.
Portions serving: 6-7 pax
Preparation time: 20 mins
Cooking time: 50 mins
Kachori dough:
Refined flour 3 bowls
Salt 1 tsp
Oil ¼ bowl
Water as required
Oil 1 tbsp
Pithi stuffing:
Ghee 1 tbsp
Jeera 1 tsp
Hing ½ tsp
Green chilli chopped ½ tsp
Ginger chopped ½ tsp
Fennel ½ tsp
Moong dal soaked ½ cup
Salt ½ tsp
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Coriander powder 1 tsp
Garam masala ½ tsp
Amchur 1 tsp
Coriander chopped ½ tbsp
Water as required
For aloo ki sabzi:
Ghee 2 tbsp
Jeera 1 tsp
Hing 1 tsp
Green chilli chopped ½ tbsp
Ginger chopped ½ tbsp
Red chilli powder 1 tbsp
Turmeric powder ½ tbsp
Coriander powder ½ tbsp
Water as required
Methi soaked 1 tbsp
Tomato chopped 1 cup
Potato boiled 4 pcs
Amchur powder 1 tbsp
Coriander powder 1 tbsp
Salt 1 tbsp
Kachori dough:
Take a plate, add refined flour to it.
Add oil and rub it into the flour.
Once the flour mixture gets to a coarse texture, and water and knead it to a smooth dough.
Lastly add some oil and knead it.
Cover it with a damp cloth and set it aside.
For pithi stuffing:
Heat a pan, add ghee and let it become hot.
Then add jeera and let it crackle.
Then add hing, chopped green chilli, chopped ginger, saunf and saute them.
Add soaked moong dal, salt, red chilli powder, turmeric powder, coriander powder, garam masala and saute.
Later add water, amchur powder, coriander chopped and cook it.
Cover it with a lid and let it cook on medium low flame.
Cook the dal until it gets tender and a bit mashy.
Once done, remove it in a bowl and cool it.
Transfer the mixture to a mixer jar, and grind it to coarse texture.
Pithi stuffing is ready, keep it aside until use in further.
For kachori:
Divide the dough into small portions.
Take one portion, flatten it a bit, add the pithi mixture and close it.
Roll it to a thick flat circular shape.
Heat oil in a pan to medium heat.
Add the kachori and deep fry them on low flame.
Once they are fried for 6-7 mins, increase the flame to medium high and continue frying until they get golden brown colour.
Remove them on a tissue to drain out the excess water.
For aloo ki sabzi:
Heat a pan, add ghee and let it become hot.
Then add jeera and let it crackle.
Then add hing, chopped green chilli, chopped ginger and saute them.
Add red chilli powder, coriander powder, turmeric powder and saute them.
Add some water and cook the powdered masala well.
Then add chopped tomatoes and saute them.
Cook tomatoes until they get mushy and release oil.
Then add hot water,roughly mashed boiled potatoes, amchur powder and cook them for 5-6 mins.
Later add salt, coriander chopped and keep it on simmer for 10-15 mins.
Aloo ki sabzi is ready to serve.
Serve hot khasta kachori with aloo ki sabzi along with green chilli.
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