Kachori with aloo ki sabzi
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Recipe Submitted by:
Kachori with aloo ki sabzi
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Recipe Submitted by:
| Servings | Prep Time |
| 6people | 20mins |
| Cook Time | Passive Time |
| 20mins | 1.5hours |
| Servings | Prep Time | Cook Time | Passive Time |
| 6people | 20mins | 20mins | 1.5hours |
Number of Servings: people
Measurement Units:
| Number of Servings: people | Measurement Units: |
Ingredients
- For kachori
- 1 cup all-purpose flour refined flour(maida)
- 1/2 cup Whole wheat flour (aata)
- 1/2 cup Semolina (suji)
- 2 tbsp ghee a bit of more can be added
- 1/4 tsp Salt to taste
- 2 cups Oil for frying
- 1 tsp Carom seeds
- For stuffing
- 2 wadi ground and soaked in warm water for 1 and half hour.
- For aloo ki sabzi
- 6-7 Potatoes boiled and peeled
- 3 tomatoes
- 1/2 tsp Salt to taste
- 1/2 tsp Mustard seeds rye
- 1/2 tsp Fennel seeds
- 1/2 tsp Fenugreek seeds
- 1 tsp dry coriander powder
- 1/4 tsp Asafoetida hing
- 1 tsp Cumin seeds
- 1 tsp Dry Fenugreek Leaves
- 1 tsp Turmeric powder
- 1/2 tsp Red chilli powder
- 2 tbsp Coriander leaves to garnish
- Garam Masala to garnish
- 2 tsp Oil
- For instant chutney
- 1/8 cup dry mango powder
- 1/4 cup Sugar
- 1/4 tsp pink salt kala namak
- 1/4 tsp Pepper
- 1/4 tsp Roasted Cumin powder
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Ingredients
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Instructions
For kachori dough
- Take maida,aata,suji in a bowl add ghee and make a ball out of it,the quantity of ghee to b added should be such that we are able to make a ball out of dough.now add salt,carom seeds and then knead the flour using warm water
- The dough should not be soft but a bit stiff.
For stuffing
- Soak the wadiyan in warm water for an hour or two
- Now take a wok add oil to it,add the wadiyan mixture to it,cook till it becomes dry as shown in pic.
- Now stuffing is ready.
For kachori
- Make a small chapati out of dough and fill stuffing.
- Make round poori and deep fry it on low to medium flame.
- Crispy kachori is ready.
For aloo ki sabzi
- Cut the boiled potatoes in to small pieces or you can mash it roughly with hands
- Now take a wok,add oil to it,now add astoefida,cumin,rye,and other spices followed by tomatoes (pureed)
- Now simmer till it leaves oil.
- Now add potatoes and mix them properly.
- Add water to make gravy.
- Simmer it for 20 minutes.
- Now if gravy has thickened,garnish it with garam masala and coriander leaves
For instant chutney
- Take a pan add dry mango powder,sugar along with 1 and half glass of water.
- Cook it on low flame till sugar dissolves.
- Now add salt,pepper and cumin powder.
- It takes only 5-6 minutes to make this chutney. It thickens up after sometime.
- Serve hot kachoris with aloo ki sabzi and chutney and onion
