Introduction

Mathura – the land of Braj, of Lord Krishna, and amazing food! One of the most loved street foods here is Dubki Aloo and Khasta Kachori.

When you walk through the streets of Mathura, you can smell pure ghee in the air. Hot kachoris are being fried and spicy aloo sabzi is being poured into donas (leaf bowls). I had the chance to taste it, and trust me – it's something else!

I knew I had to bring this recipe to my kitchen and show you all how to make it. So, let’s go straight to Mathura, from my kitchen!

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Ingredients of Dubki Aloo aur Khasta Kachori

Portion servings: 5-6 pax

Preparation time: 15 mins

Cooking time: 90 mins

For Masala Paste:

• Palak leaves – 10-15 pcs
• Coriander – a handful
• Cloves – 4-5 pcs
• Blackpepper – 8-10 pcs
• Green cardamom – 3 pcs
• Black cardamom – 2 pcs
• Saunf – 1 tsp
• Methi seeds – ¼ tsp
• Ginger – ½ inch
• Green chilli – 2 pcs
• Coriander seeds – 1 tbsp
• Kasoori methi – ½ tbsp
• Dry red chilli – 2 pcs
• Water – as required

For Dubki Aloo:

• Mustard oil – 2 tbsp
• Bayleaf – 2 pcs
• Jeera – 1 tsp
• Red chilli powder – 1 tsp
• Turmeric powder – ½ tsp
• Coriander powder – 1 tsp
• Masala paste – from above
• Water – as required
• Potato boiled – 4-5 pcs
• Black salt – ½ tsp
• Amchur powder – ½ tbsp
• Refined flour slurry – 2-3 tbsp
• Salt – 1 tsp
• Hing – 1 tsp (dissolved in water)
• Chopped coriander – 1 tsp

For Urad Dal Stuffing:

• Ghee – ½ tbsp
• Jeera – ½ tsp
• Chopped ginger – 1 tsp
• Chopped green chilli – 1 tsp
• Hing – ½ tsp
• Soaked urad dal – 1 cup
• Turmeric powder – ½ tsp
• Red chilli powder – ½ tsp
• Coriander powder – ½ tsp
• Jeera powder – ½ tsp
• Garam masala – ¼ tsp
• Salt – ½ tsp
• Chopped coriander – ½ tbsp
• Amchur powder – 1 tbsp

For Dough:

• Refined flour – 1 cup
• Salt – ½ tsp
• Ajwain – ¼ tsp
• Ghee – 1 tbsp

• Oil for frying

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Instructions of Dubki Aloo aur Khasta Kachori

 

Step 1. Make the Masala Paste

Take spinach, coriander, cloves, black pepper, green and black cardamom, saunf, methi, ginger, green chilli, coriander seeds, kasoori methi, and dry red chilli.

Add water and grind everything into a smooth green paste.

 

Step 2. Cook the Dubki Aloo

Heat mustard oil till it smokes lightly, then lower the flame.

Add bay leaves, jeera, and let them crackle. Add red chilli powder, turmeric, and coriander powder.

Now add the green masala paste and cook it well till oil separates.

Add water to make a thin curry. Boil it for 5-10 mins.

Add mashed boiled potatoes, salt, black salt, and amchur. Mix well.

Add refined flour slurry and let the curry thicken a bit.

In the end, add hing dissolved in water and garnish with coriander.

 

Step 3. Prepare Stuffing for Kachori

Heat ghee in a pan. Add jeera, ginger, green chilli, and hing.

Now add soaked urad dal (grinded) and cook it well till golden and dry.

Add turmeric, red chilli, coriander powder, jeera powder, garam masala, salt, amchur, and coriander.

Let it cool completely – this is the stuffing.

 

Step 4. Make the Dough

In a bowl, add maida, salt, ajwain, and ghee. Rub well till crumbly.

Add water slowly and knead into a soft dough.

Rest it for 15–20 minutes.

 

Step 5. Shape and Fry the Kachori

Take small balls from the dough, fill them with urad dal stuffing, and seal properly.

Press gently with hands to flatten.

Fry in medium-hot oil on low flame until golden and puffed.

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About the Recipe

This recipe has two parts – Dubki Aloo and Khasta Kachori.

Dubki Aloo is a thin, spicy potato curry made with a green masala paste. We use spinach, coriander, fennel, black pepper, cloves, ginger, green chilies, cardamom, methi seeds, kasuri methi, and Kashmiri red chili to make the paste.

The curry is cooked in mustard oil for that real UP-style flavour. Then we add haldi, red chili, dhania powder, boiled potatoes, kala namak, amchur and water. To make it thick, I add a slurry of maida and water. At the end, I add hing mixed in water – this is what gives it that true Mathura-style punch!

Khasta Kachori is stuffed with urad dal. You can use moong dal too, but Mathura-style uses urad dal. Soak the dal for 6-7 hours and cook it in ghee with jeera, green chili, ginger, hing and dry spices like haldi, red chili, dhania powder, amchur, jeera powder, garam masala, and salt. Finish with fresh coriander.

The dough is made using maida, salt, ajwain and ghee. Ghee is very important – it makes the kachori khasta (crispy). Make a soft dough using water slowly. Stuff it with the dal mix, seal it well, and fry in warm oil till it becomes crispy and golden.

Serve the hot kachori with Dubki Aloo and chutney on top – and feel the flavours of Mathura, right at home!

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Cooking Tips

• Use mustard oil for the aloo curry. It gives a real Mathura taste.
• Grind the green paste nicely for smooth texture and flavour.
• Use maida slurry to thicken the curry – just a little is enough.
• Hing water should be added at the end – not in tadka. It makes a big difference.
• Always soak urad dal for 6-7 hours before using for stuffing.
• Ghee in dough is important for crispiness – don’t replace it with oil.
• Fry kachoris in medium-low heat first, then increase heat slowly to puff them nicely.
• Seal the kachoris properly so stuffing doesn’t come out in oil.

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Pairing Guide

• Serve with sweet tamarind chutney and green chutney for full taste.
• You can add a glass of lassi or chaas to cool down the spice.
• Add boondi raita or mango pickle if you like more flavours on the plate.
• Use dona pattal (leaf bowl) to get the real street food feeling!

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Frequently Asked Questions

1. What makes this recipe special?

This Dubki Aloo aur Khasta Kachori is made in true Mathura style – with green masala, mustard oil, urad dal stuffing, and ghee dough. Just like the street vendors in Braj make it.

2. Can I use moong dal instead of urad dal?

You can, but urad dal gives a more authentic Mathura flavour.

3. Why do you add hing in water at the end?

It gives a strong, deep flavour to the curry – way better than adding in tadka.

4. What is the role of maida slurry in the curry?

It helps to thicken the Dubki Aloo curry and gives it a smooth texture.

5. Why use ghee in the kachori dough?

Ghee makes the kachori khasta (crispy). Oil won't give the same texture.

6. Can I make the curry in advance?

Yes, you can make the Dubki Aloo a day before. The flavours get even better.

7. How to fry kachoris the right way?

Start frying in warm oil. Let the kachoris puff slowly. Then increase the heat to make them golden and crispy.

8. How thick should the dough be?

The dough should be soft, not sticky. Add water little by little while kneading.

9. Is it important to use mustard oil?

Yes! Mustard oil gives that real Mathura street food taste.

10. How should I serve it?

Put the kachori on a plate or dona, pour hot Dubki Aloo on top, add chutneys, and enjoy – Mathura without ticket!

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