हलवाई जेसी Khasta Kachori गरमा गरम Aloo ki Sabji के साथ | Recipe Video | Chef Ajay Chopra

 

Hey everyone! Today, I'm sharing my go-to recipe for the classic Kachori with Aloo Sabzi. This crispy delight, known for its flaky exterior and spicy filling, is a must-try for any food enthusiast. Whether it's the delightful crunch or the flavorful stuffing, this dish has everything to tantalize your taste buds. Join me in unraveling the secrets to making this lovely Indian snack at home. Every bite is an explosion of flavors from the crispy crust to the aromatic aloo sabzi filling!

 

As we dive into the recipe, let's explore the art of creating that perfect crispy Kachori filled with spicy Aloo Sabzi. It's not just about cooking; it's about crafting a snack that embodies the essence of Indian street food. Each step is crucial in achieving that delightful taste, from kneading the dough to forming perfect balls stuffed with the flavorful potato mix.

 

Ingredients:

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

 

Method:

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.

 

Pithi Stuffing:

Ingredients:

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

 

Method:

1. Heat a pan and add ghee, allowing it to become hot.
2. Add jeera and let it crackle, then add hing, chopped green chilli, chopped ginger, saunf, and sauté.
3. Add soaked moong dal, salt, red chilli powder, turmeric powder, coriander powder, garam masala, and sauté.
4. Pour in water, amchur powder, chopped coriander, and cook covered on medium-low flame until the dal is tender and slightly mashed.
5. Once cooked, transfer the mixture to a mixer jar and grind it into a coarse texture.
6. Set the pithi stuffing aside for further use.

 

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.

 

For Aloo Ki Sabzi:

1. Heat ghee in a pan, add jeera, let it crackle, then add hing, chopped green chilli, chopped ginger, and sauté.
2. Add red chilli powder, coriander powder, turmeric powder, and sauté.
3. Pour in water, cook the powdered masala well, and then add chopped tomatoes.
4. Cook until tomatoes turn mushy and release oil.
5. Add hot water, roughly mashed boiled potatoes, amchur powder, and cook for 5-6 minutes.
6. Finally, add salt, chopped coriander, and simmer for 10-15 minutes.
7. Aloo Ki Sabzi is ready to serve.

Serve hot khasta kachori with aloo ki sabzi along with green chilli. Enjoy!

 

Fun Trivia about Kachori

Did you know that Kachori has its roots deeply embedded in Indian culinary history?

Originating from Rajasthan, Kachori made its way into the hearts and plates of food lovers across the country. Traditionally a breakfast dish, it has evolved into a favorite snack enjoyed at any time of day. With variations in fillings and regional adaptations, Kachori showcases the diversity of Indian flavors, making it a beloved street food item.

 

That's a wrap on the recipe for Kachori with Aloo Sabzi! I hope you enjoy recreating this flavorsome dish in your kitchen. The blend of crispy texture and zesty filling is bound to elevate your snacking game. Dive into the world of Indian flavors by exploring more recipes on my website and don't forget to check out my books for more culinary adventures!

 

In my books and on my website, you'll find a treasure trove of diverse recipes waiting to be explored. From traditional Indian dishes to modern culinary creations, there's something for every food enthusiast. Join me on this flavorful journey and unlock the secrets to creating extraordinary dishes in your own kitchen.

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FAQs (Frequently Asked Questions)

 

Question 1: How can I make the Kachori dough extra crispy?

Answer 1: Adding a tablespoon of ghee to the dough can enhance its crispiness.

 

Question 2: Is it necessary to use specific potatoes for the Aloo Sabzi?

Answer 2: While most potatoes work well, using starchy varieties like Russet or Idaho can yield a creamier filling.

 

Question 3: Can I freeze the prepared Kachoris?

Answer 3: Absolutely! Freeze the uncooked Kachoris and fry them directly from frozen when needed.

 

Question 4: What are the best spices for the Aloo Sabzi?

Answer 4: A blend of cumin, coriander, garam masala, and a pinch of asafoetida adds a fantastic flavor.

 

Question 5: Can I air-fry the Kachoris instead of deep-frying them?

Answer 5: Yes, air-frying works great, though it might result in a slightly different texture.

 

Question 6: How do I prevent the Kachoris from getting soggy?

Answer 6: Ensure the oil is adequately hot before frying and avoid overcrowding the frying pan.

 

Question 7: Can I make the filling spicier?

Answer 7: Absolutely! Adjust the amount of green chilies or add red chili powder for a spicier kick.

 

Question 8: Are there healthier alternatives to frying the Kachoris?

Answer 8: Baking them can be a healthier option, although the texture may differ slightly.

 

Question 9: Can I prepare the dough in advance?

Answer 9: Yes, you can refrigerate the dough for up to a day before making the Kachoris.

 

Question 10: Can I serve Kachori with other accompaniments apart from chutneys?

Answer 10: Absolutely! They pair well with yogurt, pickle, or even a tangy tamarind sauce.