Khasta Kachori and Aloo ki Sabji Recipe

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. 
 

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.