How to make Kachori with aloo sabji

Recipe of Khasta Kachori with Potato vegetable

Khasta Kachori with aloo ki sabji is one of the famous north Indian street food. Kachori is fried lentil stuffed pastry which is served with a vegetarian, slow cooked, spicy and flavorful potato curry. A perfect kachori is crispy and flaky. It is a popular Indian savory snack which is served for breakfast. It is filling and easy to make. It is an Indian classic dish and a popular tea time snack.

You will love every bite of these khasta kachoris. You can give lot of variations to these kachoris by preparing different stuffings like onion, peas, mix vegetables etc. You can serve it with mint and tamarind chutney. You can also serve these kachoris as a stand alone dish with tomato sauce.This popular north Indian breakfast is divine.

Recipe Type : Breakfast, snack
Cuisine : North Indian

Preparation Time	Cooking time	Total Time	Yield
20 minutes	30 minutes	50 minutes	Serves 4

Ingredients for kachori :

• 2 cup wheat flour (Maida)
• Refine oil / Olive oil
• 1 cup Duhli urad dal (white lentil)
• 2 teaspoon jeera (cumin seeds)
• 1 teaspoon ajwain (Carom seeds)
• Pinch of hing (Asafoetida)
• Salt according to taste
• 2 teaspoon garam masala
• 2 teaspoon chaat masala

Ingredients for potato curry :

• 6 boiled potatoes
• 2 teaspoon jeera
• 2 chopped green chillies
• 2 teaspoon chaat masala
• 2 teaspoon garam masala
• 1 tablespoon refine oil / olive oil
• 1 teaspoon dry mango powder (Amchur) 
• 1 teaspoon hing
• 1 teaspoon turmeric powder
• Coriander leaves for garnishing

Preparation for Potato Vegetable :

• Mash boil potatoes in a bowl
• Take a pan, add jeera, cumin seeds, asa 
• Wait for it to splutter
• Add mashed potato in it
• Add garam masala, chaat masala, salt, dry mango powder 
• Add 3 cups of water and stir it
• Bring it to boil and cook on low flame for 10 minutes
• Garnish with coriander and serve hot with hot Kachori

Preparation for Kachori :

• For Dough

1. In a bowl, add wheat flour(maida), pinch of salt and few drops of oil 
2. Add water little by little and knead the flour to stiff dough
3. Cover it and keep it aside for 10 minutes
4. Divide the dough in 8 different portions
5. Keep it aside

• For Stuffing

1. Soak dal for 4 to 5 hours in water
2. Drain water from the dal and crush it in a grinder for a 2 second, don't form a paste. It should be thick enough.
3. Heat oil in a non-stick pan, add jeera, ajwain, hing and wait till it splutters
4. Add dal and roast it for 10 minutes on low flame. When it will turn brown in color, it is done.
5. Add salt, garam masala and chaat masala in the same
6. Keep it aside

• For Kachori

1. From dough, make a small round ball with a rolling pin, it should not be too thin
2. Add stuffing in it and close the edges properly with your finger
3. Repeat the steps for the rest of the dough and filling
4. Heat oil in a pan, when oil is hot enough
5. Deep fry 2 or 3 kachoris at a time
6. Cook it on medium flame from both the sides, until it becomes golden and crispy from outside
7. Serve hot with potato vegetable and chutneys.

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You can also check out ragi dosa, vegetable poha, sooji noodles, sprouts tikki, sprouts dosa, Kachori, bread poha, Sooji upma, sweet corn soup,Bhel Puri, Sev Puri, Oats Tikki  Aloo Poori, Rajma Chawal, Kadhi chawal