HOW TO MAKE KACHORI SABZI| KACHORI SABZI KAISE BNAYE

If you’ve ever wandered through the bustling lanes of Delhi, Jaipur, Banaras or Kolkata on a crisp morning, chances are you’ve been seduced by the aroma of freshly fried kachori sabzi and bubbling aloo sabzi. This iconic duo is more than just breakfast—it’s a cultural experience. Crispy, flaky kachoris stuffed with spiced lentils or potatoes, paired with a tangy, spicy potato curry, make for a soul-satisfying meal that transcends regions and generations.

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🧆 What Is Kachori Sabzi?

Kachori is a deep-fried pastry, typically stuffed with spiced lentils (moong dal or urad dal), potatoes, or onions. Sabzi, in this context, refers to a tangy potato curry made with tomatoes, spices, and sometimes a hint of asafoetida and mango powder.

Together, they form a classic North Indian breakfast or brunch dish, often served with green chutney, tamarind chutney, and a cup of masala chai.

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🌍 Regional Variations Worth Knowing

Region	Kachori Type	Sabzi Style
Rajasthan	Pyaaz ki Kachori	Tangy aloo sabzi with hing & amchur
Uttar Pradesh	Khasta Kachori	Liquidy potato curry with bay leaf
Kolkata	Club Kachori (Moong Dal)	Panchphoran aloo sabzi
Delhi	Urad Dal Kachori	Tomato-rich spicy aloo sabzi

📝 Ingredients: What You’ll Need

For Kachori Dough:

• 2 cups all-purpose flour (maida)
• ¼ cup ghee or oil
• ½ tsp salt
• Water (as needed)

For Kachori Filling

• 1 tsp cumin seeds
• ½ tsp fennel seeds
• ½ tsp coriander powder
• ½ tsp red chili powder
• ½ tsp garam masala
• ½ tsp dry mango powder (amchur)
• Pinch of asafoetida (hing)
• Salt to taste
• 1 tbsp oil
• boiled potatoes

For Aloo Sabzi:

• 4 medium potatoes (boiled and roughly mashed)
• 2 tomatoes (pureed)
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp red chili powder
• ½ tsp dry mango powder
• Pinch of hing
• Salt to taste
• 2 cups water
• Fresh coriander leaves

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👩‍🍳 Step-by-Step Recipe

🥟 Making the Kachori Dough

1. In a mixing bowl, Take maida

2.Now add semolina(suji) in maida

3. Add salt as given measurement

4. Now add ghee in it

5. Now kneed the dough with water

6. soft dough ready cover it for 20 minutes

🌶️ Preparing the Filling

1. Take oil in a pan

2. Now add cumin (jeera) and roast until golden brown

3. Now add coriander seeds (dhania)

4. Now add funnel( sauf)

5. Now saute them all and let them roast for a second

6. Add chilli ( finely chopped)

7. Add ginger garlic paste to enhance the taste

8. Add turmeric to give color

9. Add chilli powder now

10. Add garam masala

11. Add amchur powder

12. Saute them until the aroma start coming from them

13. Add the boiled potatoes

14. Add salt as you needed

15. And Ta Da…. the mixture is ready

🔥 Shaping and Frying Kachoris

1. Divide dough into lemon-sized balls.

1. Flatten each ball and place a spoonful of filling in the center.

1. Seal and gently flatten into a disc.

1. Heat oil in a kadai and deep fry on medium heat until golden brown.

IF YOU WANT TO EXPLORE MORE AND WANT TO EAT UP STYLE MOONG DAL KACHORI ON NISHA MADHULIKA SO GO FOR IT , IT TASTES AMAZING.

🍛 Making the Aloo Sabzi

1. Heat oil in a pan, add bay leaf

2. Add cinnamon (dalchini) and cardamon

3. Add hing ,cardamon and chilli

4. Add chopped onion in it

5. ADD ginger garlic paste after putting onion( not necessary to add after onion turned golden brown)

6. Add turmeric, chilli powder, coriander powder and garam masala

7. Saute them and now Add sliced tomatoes in it and mashed them

8. Add boiled potatoes

10. Add Kasuri methi and salt (as you needed)

Add water in it to maintain consistency

Cook it for 10 minutes , garnish with coriander and ENJOY

IMAGE SOURCE : HEBBAR’S KITCHEN

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🧠 Hostel Hacks & Exam-Day Comfort

• No grinder? Use mashed potatoes for the filling instead of dal.
• No deep fryer? Try baking the kachoris at 180°C for 25–30 minutes.
• Short on time? Make the sabzi in a pressure cooker—1 whistle and done.
• Feeling low? Add a spoonful of tamarind chutney to the sabzi for a mood lift.

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🧾 Serving Suggestions

• Serve hot with green chutney and tamarind chutney.
• Pair with masala chai for a complete brunch.
• Garnish with chopped coriander and a squeeze of lemon.

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💬 Final Thoughts

Kachori Sabzi isn’t just food—it’s nostalgia wrapped in spice and crunch. Whether you’re cooking in a hostel kitchen or prepping for a Sunday brunch, this recipe delivers comfort, AND flavor.

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