🫓 Kachori-Sabzi Recipe (Street Style)

INGREDIENTS

🔸 Khasta Kachori (Moong Dal or Urad Dal Stuffed)

• For Dough:
• 2 cups maida (all-purpose flour)
• ¼ cup semolina (rava/sooji) – optional, for extra crispness
• 4 tbsp oil or ghee (for moyan)
• Salt to taste
• Water – to knead

• For Filling:
• ½ cup moong dal or urad dal (soaked 3–4 hrs)
• 1 tsp fennel seeds (saunf)
• 1 tsp coriander seeds
• ½ tsp cumin seeds (jeera)
• 1 tsp dry ginger powder or fresh paste
• ½ tsp hing (asafoetida)
• 1 tsp amchur (dry mango powder)
• ½ tsp red chili powder
• ½ tsp garam masala
• Salt to taste
• 1–2 tsp oil

🔸 Aloo Rasedaar Sabzi (Street Style)

• 4 medium boiled potatoes – mashed roughly
• 2 tbsp mustard oil or regular oil
• 1 tsp cumin seeds
• 1 pinch hing
• 2–3 green chilies – chopped
• 1 tsp grated ginger
• 1 medium tomato – finely chopped
• ½ tsp turmeric
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tsp amchur or squeeze of lemon
• Salt – to taste
• 2.5 to 3 cups water
• Coriander – for garnish

RECIPE

🔥 Kachori Instructions:

1️⃣ Grind soaked dal coarsely in a blender without water.

2️⃣ Heat 1–2 tsp oil → add cumin, fennel, coriander seeds → let them sizzle.

3️⃣ Add hing + ginger + ground dal → sauté on low till crumbly and moisture-free.

4️⃣ Add all spices. Cook 2 more mins. Cool the filling.

5️⃣ Mix flour, semolina, salt, and oil/ghee in a bowl.

6️⃣ Knead with water into a firm dough. Rest 20 mins.

7️⃣ Flatten dough ball, stuff with dal mix, seal and gently flatten again.

8️⃣ Deep fry in medium-hot oil on low flame till golden and crisp.

🔥 Slow frying = flakier, crispier kachoris!

🔥 Aloo Sabzi Instructions:

1️⃣ Heat oil → add cumin + hing + chilies + ginger.

2️⃣ Add tomatoes → cook till soft.

3️⃣ Add turmeric, chili powder, coriander powder, salt → sauté for 30 secs.

4️⃣ Add mashed potatoes → mix well.

5️⃣ Add water, simmer 8–10 mins.

6️⃣ Add amchur, garam masala, coriander leaves.

😋 Slight mashing during simmering thickens gravy beautifully!