Introduction

 

The irresistible aroma of freshly fried khasta kachoris, paired with the comforting flavors of aloo ki sabji. It brings back memories of lazy Sunday mornings at my grandmother's house, where she would prepare this delectable combination for our family brunch. The crispy texture of the kachoris, filled with spicy lentil stuffing, perfectly complemented the creamy and tangy aloo ki sabji. It was a feast for the senses and a tradition I hold dear to my heart. Let me share with you the magic of this timeless recipe.

 

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Recipe of Khasta Kachori and Aloo ki Sabji Recipe

 

Ingredients:

 

For Kachori Dough:

• 3 cups Refined flour
• 1 tsp Salt
• 1/4 cup Oil
• Water (as required)
• 1 tbsp Oil (for kneading)

For Pithi Stuffing:

• 1 tbsp Ghee
• 1 tsp Cumin seeds (Jeera)
• 1/2 tsp Asafoetida (Hing)
• 1/2 tsp Chopped Green Chilli
• 1/2 tsp Chopped Ginger
• 1/2 tsp Fennel Seeds (Saunf)
• 1/2 cup Soaked Moong Dal
• 1/2 tsp Salt
• 1 tsp Red Chilli Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala
• 1 tsp Dry Mango Powder (Amchur)
• 1/2 tbsp Chopped Coriander
• Water (as required)

For Aloo Ki Sabzi:

• Ghee
• 1 tsp Cumin seeds (Jeera)
• 1/2 tsp Asafoetida (Hing)
• 1/2 tsp Chopped Green Chilli
• 1/2 tsp Chopped Ginger
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 1/2 tsp Turmeric Powder
• Water
• Chopped Tomatoes
• Boiled Potatoes
• 1 tsp Dry Mango Powder (Amchur)
• Salt
• Chopped Coriander

 

 

Method:

 

For Kachori Dough:

1. Take a plate and add refined flour to it.
2. Add oil and rub it into the flour until it reaches a coarse texture.
3. Gradually add water and knead it into a smooth dough.
4. Finally, add some oil and knead it again.
5. Cover the dough with a damp cloth and set it aside.

For Pithi Stuffing:

1. Heat ghee in a pan and add cumin seeds. Let them crackle.
2. Add asafoetida, chopped green chilli, chopped ginger, fennel seeds, and sauté.
3. Add soaked moong dal, salt, red chilli powder, turmeric powder, coriander powder, garam masala, and sauté.
4. Pour in water, dry mango powder, chopped coriander, and cook covered until the dal is tender.
5. Once cooked, transfer the mixture to a mixer jar and grind it into a coarse texture.

For Aloo Ki Sabzi:

1. Heat ghee in a pan and add cumin seeds. Let them crackle.
2. Add asafoetida, chopped green chilli, chopped ginger, and sauté.
3. Add red chilli powder, coriander powder, turmeric powder, and sauté.
4. Pour in water and cook the powdered masala well.
5. Add chopped tomatoes and cook until mushy.
6. Add hot water, roughly mashed boiled potatoes, dry mango powder, and cook for 5-6 minutes.
7. Finally, add salt, chopped coriander, and simmer for 10-15 minutes.

For Kachori:

1. Divide the dough into small portions.
2. Take one portion, flatten it slightly, add the pithi mixture, and seal it.
3. Roll it into a thick, flat circular shape.
4. Heat oil in a pan over medium heat and deep fry the kachoris on low flame.
5. After 6-7 minutes, increase the flame to medium-high and fry until golden brown.
6. Remove and drain excess oil on a tissue.

 

Serve hot Khasta Kachori with Aloo Ki Sabzi along with green chilli. Enjoy!

 

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About the Recipe

 

Khasta kachori and aloo ki sabji are quintessential dishes in Indian cuisine, particularly popular in the northern regions of the country. Khasta kachori, known for its flaky and crispy texture, is made from a wheat flour dough filled with a flavorful mixture of spiced lentils. Aloo ki sabji, on the other hand, is a savory potato curry cooked with aromatic spices and finished with a touch of tanginess from tomatoes or yogurt. Together, these two dishes create a harmonious balance of textures and flavors that is sure to tantalize your taste buds.

 

 

Cooking Tips

 

1. Perfecting the Dough

For the khasta kachori, ensure that the dough is kneaded well and rested adequately to achieve a flaky texture. Adding a small amount of semolina (sooji) to the dough can help enhance the crispiness.

2. Frying Technique

When frying the kachoris, maintain a medium-low heat to ensure that they cook through evenly without burning. Fry them until they turn golden brown and puffed up, indicating that they are cooked through.

3. Flavorful Filling

For the kachori filling, toast the lentils and spices before grinding them to release their aromatic oils and enhance the flavor profile of the stuffing. Adjust the seasoning according to your preference for spice level.

 

 

Pairing Guide

 

Khasta kachori and aloo ki sabji are traditionally served together as a complete meal. However, you can also pair them with other Indian accompaniments such as mint chutney, tamarind chutney, or pickles for added flavor dimension. A refreshing glass of buttermilk or sweet lassi makes for a perfect beverage pairing to balance out the spices.

 

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Frequently Asked Questions about Khasta Kachori and Aloo ki Sabji

 

1. What is khasta kachori? Khasta kachori is a popular Indian snack made from a crispy, flaky pastry filled with a spicy mixture of lentils and spices.

2. What is aloo ki sabji? Aloo ki sabji is a North Indian potato curry cooked with aromatic spices, tomatoes, and sometimes yogurt, resulting in a creamy and flavorful dish.

3. Can I make the kachoris ahead of time? Yes, you can prepare the kachoris ahead of time and store them in an airtight container. Reheat them in the oven or air fryer before serving to regain their crispiness.

4. How do I store leftover aloo ki sabji? Store leftover aloo ki sabji in the refrigerator in an airtight container for up to 2-3 days. Reheat it on the stovetop or in the microwave until heated through before serving.

5. Can I use other fillings for khasta kachori? While the traditional filling is made from lentils, you can experiment with other fillings such as peas, potatoes, or minced meat to create variations of khasta kachori.

6. Is aloo ki sabji suitable for vegetarians? Yes, aloo ki sabji is a vegetarian dish made primarily with potatoes and spices, making it suitable for vegetarians.

7. What spices are commonly used in aloo ki sabji? Common spices used in aloo ki sabji include cumin seeds, mustard seeds, turmeric, coriander powder, and garam masala, among others.

8. Can I make a gluten-free version of khasta kachori? Yes, you can make a gluten-free version of khasta kachori using gluten-free flour blends or alternative flours such as chickpea flour (besan) or rice flour.

9. What is the origin of khasta kachori? Khasta kachori originated in the Indian state of Rajasthan and has since become popular across the country, with regional variations in filling and preparation.

10. What is the best way to enjoy khasta kachori and aloo ki sabji? The best way to enjoy khasta kachori and aloo ki sabji is to pair them together, allowing the crispy kachoris to soak up the flavors of the creamy potato curry for a satisfying culinary experience.

 

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