Master The Art Of Kachori Sabzi With This Simple Recipe

To make Kachori Sabzi, start by preparing a soft dough using all-purpose flour, ghee, and water. The filling is made by grinding soaked urad dal and cooking it with spices like cumin, fennel, and garam masala. The kachoris are stuffed, shaped, and fried until golden brown. The sabzi is a spicy potato curry made with boiled potatoes, tomato puree, and a mix of Indian spices. Fry the kachoris and simmer the sabzi until flavors meld. Serve hot for a perfect street food experience.

Ingredients:

For the Kachori Dough:

• 2 cups all-purpose flour (maida)
• 4 tbsp ghee (clarified butter) or oil
• 1/4 tsp salt
• Water (for kneading)

For the Kachori Filling:

• 1/2 cup urad dal (split black gram) or moong dal (soaked for 3-4 hours)
• 1 tsp cumin seeds
• 1 tsp fennel seeds (saunf)
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1/4 tsp hing (asafoetida)
• 1 tsp amchur (dry mango powder)
• Salt to taste
• 1-2 green chilies (chopped)
• 1 tbsp ginger (finely chopped)
• Oil for frying

For the Sabzi (Spicy Potato Curry):

• 4-5 medium-sized potatoes (boiled and roughly mashed)
• 2 tomatoes (pureed)
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp garam masala
• 1 tsp amchur (dry mango powder)
• 1/2 tsp hing (asafoetida)
• Salt to taste
• 2 cups water (adjust for gravy consistency)
• Fresh coriander leaves (for garnishing)

Instructions:

1. Prepare the Kachori Dough:

• In a mixing bowl, add all-purpose flour (maida), ghee, and salt. Mix well until the flour turns crumbly.
• Gradually add water and knead into a soft but firm dough. The dough should be smooth and pliable, not sticky.
• Cover the dough with a damp cloth and let it rest for about 20-30 minutes.

2. Prepare the Kachori Filling:

• Drain the soaked urad or moong dal and grind it coarsely in a blender without adding water. It should be a coarse paste.
• Heat 1 tbsp oil in a pan. Add cumin seeds and fennel seeds, allowing them to splutter.
• Add hing, chopped ginger, and green chilies. Sauté for a minute.
• Add the coarsely ground dal paste and stir well.
• Add coriander powder, red chili powder, garam masala, amchur, and salt.
• Cook the mixture on low flame until the dal turns dry and slightly golden brown. Keep stirring to avoid sticking. Once done, let it cool.

3. Shape and Fill the Kachoris:

• Take a small portion of the dough (about the size of a lemon) and roll it into a ball.
• Flatten it with your fingers or a rolling pin into a small circle.
• Place about 1 tablespoon of the prepared dal filling in the center of the circle.
• Gather the edges of the dough and bring them together, sealing the filling inside. Pinch off any excess dough at the top.
• Gently flatten the filled kachori with your fingers, ensuring that the filling doesn’t spill out.

4. Fry the Kachoris:

• Heat oil in a deep frying pan on medium flame.
• Once the oil is hot, carefully slide the kachoris into the oil, frying in batches.
• Fry on medium heat until the kachoris puff up and turn golden brown and crispy on both sides. This may take around 6-8 minutes per batch.
• Remove the kachoris with a slotted spoon and drain on paper towels.

Prepare the Sabzi (Potato Curry):

1. Cook the Masala:

• Heat 1 tbsp oil in a pan. Add cumin seeds and let them crackle.
• Add hing, then stir in the pureed tomatoes. Cook for a few minutes until the tomatoes soften and the oil starts to separate.
• Add coriander powder, turmeric powder, red chili powder, and salt. Stir well and cook for another 2-3 minutes until the masala is well combined.

2. Add the Potatoes:

• Add the boiled and roughly mashed potatoes to the pan. Stir to coat the potatoes with the masala.
• Pour in 2 cups of water to achieve a slightly thick gravy consistency. You can adjust the amount of water according to your preference.
• Bring the curry to a boil, then reduce the heat and simmer for 8-10 minutes to allow the flavors to meld.
• Add garam masala and amchur powder, stirring well.
• Taste and adjust the seasoning as needed. Garnish with fresh coriander leaves before serving.

Serve:

• Serve the crispy, hot kachoris with the spicy potato sabzi on the side. The combination of the flaky kachori with the tangy and spicy potato curry is a match made in heaven.
• You can also accompany the meal with green chutney or tamarind chutney for extra flavor.

Tips for Perfect Kachori Sabzi:

• Resting the dough: Let the kachori dough rest for at least 30 minutes to make it soft and pliable.
• Filling should be dry: Ensure the filling is dry to prevent the kachoris from bursting during frying.
• Slow frying: Fry the kachoris on medium heat to ensure even cooking and puffiness.
• Adjusting the sabzi gravy: The sabzi can be made thick or thin depending on personal preference. Add water accordingly.

Enjoy your homemade crispy Kachori Sabzi with a rich blend of spices and flavors.