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How To Prepare Aligarh Kachori Sabzi?

अलीगढ की भुरभुरी कचौडी, खास सब्जी व सन्नाटे के साथ । Aligarh ki kachori sabzi |Kachori Khasta recipe

 

The dish for today is Aligarh Ki Famous Sabzi and Kachori. Aloo Sabzi served along with crispy Kachori and Sannata/Raita is a perfect meal. The preparation of the dish is easy and requires ingredients that are easily available.

Follow the directions along with the images to prepare this delicious dish aligarh ki Kachori and sabzi.

Directions:

Prepare Kachori:

1. Take 1 cup wheat flour, add 2 tbsp of suji, 1/3 tsp of salt, 1/3 tsp of carom seeds, 2 tsp of oil, and mix well.

2. Add water gradually and knead a stiff dough.

3. Cover the dough and set it aside for 20 minutes.

4. After 20 minutes, knead the dough a little and divide it into small lumps.

5. Roll the dough lumps into poori and fry it slightly.

6. Roll the slightly fried poori and fry it again to crisp.

7. Fry all the pooris over low heat till golden brown from both sides.

Prepare Aloo Sabzi:

1. Take 3-potatoes and chop them into medium size pieces without peeling.

2. Heat 2 tbsp of oil in an iron Kadai.

3. Add 1/2 tsp of cumin seeds, 2-finely chopped green chilies, 1 tsp of grated ginger, and 2-dry red chilies to the hot oil.

 

 

4. Add 2-bay leaf, 1-cinnamon stick, 1-crushed cardamom, 3-crushed cloves, 6-crushed black pepper, 1/2 tsp of turmeric powder, and roast the masala briefly.

5. Add chopped potatoes, 1 tsp of coriander powder, 1 tsp of fennel powder, 1/2 tsp of Kashmiri red chili powder, and fry for a minute or two.

6. Add some water, 1/2 tsp of salt, 1/4 tsp of black salt to the sabzi, and mix well.

7. Cover and cook the sabzi for 5 mins over low-medium heat.

8. Take out the bay leaf and cinnamon after 5 minutes and mash the potatoes.

9. Add 1/2 tsp of dry mango powder, some chopped green coriander, and mix well.

10. Aloo Sabzi is ready to serve.

Prepare Sannata/Raita:

1. Whisk 1/2 cup of sour curd.

2. Add 1 cup water to the curd.

3. Add 1/2 tsp of black salt, 1/2 tsp of cumin powder, 1/4 tsp of mint powder, 1/4 tsp of red chili powder, 1-2 tsp of chopped coriander leaves, 1-2 tsp of boondi, and mix well.

4. Sannata is ready to be served.

 

How To Prepare Aligarh Kachori Sabzi?
Author: 
Recipe type: Main
Cuisine: Indian
 
The dish for today is Aligarh Ki Famous Sabzi and Kachori.
Ingredients
  • Wheat Flour - 1 Cup (150 grams)
  • Semolina - 2 tbsp
  • Salt - ⅓ tsp
  • Carom Seeds - ⅓ tsp
  • Oil - 3 tsp
  • Oil - 2 tbsp
  • Potatoes - 3 (300 grams)
  • Cumin Seeds - ½ tsp
  • Green Chilli - 2, finely chopped
  • Ginger - 1 tsp, grated
  • Red Chilli - 2
  • Bay leaf - 2
  • Cinnamon - 1 stick
  • Green Cardamom - 1, crushed
  • Cloves - 3, coarsely ground
  • Black Pepper - 6, coarsely ground
  • Turmeric Powder - ½ tsp
  • Coriander Powder - 1 tsp
  • Fennel Powder - 1 tsp
  • Red Chilli Powder - ½ tsp
  • Black Salt - ¼ tsp
  • Salt - ½ tsp
  • Dry Mango Powder - ½ tsp
  • Coriander Leaves - 1 -2 tbsp
  • Sour Curd - ½ Cup
  • Roasted Cumin Powder - ½ tsp
  • Mint Powder - ¼ tsp
  • Black Salt - ½ tsp
  • Red Chili - ¼ tsp
  • Coriander Leaves - 1 tsp
  • Boondi - 1-2 tsp
Instructions
  1. Prepare Kachori:
  2. Take 1 cup wheat flour, add 2 tbsp of suji, ⅓ tsp of salt, ⅓ tsp of carom seeds, 2 tsp of oil, and mix well.
  3. Add water gradually and knead a stiff dough.
  4. Cover the dough and set it aside for 20 minutes.
  5. After 20 minutes, knead the dough a little and divide it into small lumps.
  6. Roll the dough lumps into poori and fry it slightly.
  7. Roll the slightly fried poori and fry it again to crisp.
  8. Fry all the pooris over low heat till golden brown from both sides.
  9. Aligarh's famous Kachoris are ready to serve.
  10. Prepare Aloo Sabzi:
  11. Take 3-potatoes and chop them into medium size pieces without peeling.
  12. Heat 2 tbsp of oil in an iron Kadai.
  13. Add ½ tsp of cumin seeds, 2-finely chopped green chilies, 1 tsp of grated ginger, and 2-dry red chilies to the hot oil.
  14. Add 2-bay leaf, 1-cinnamon stick, 1-crushed cardamom, 3-crushed cloves, 6-crushed black pepper, ½ tsp of turmeric powder, and roast the masala briefly.
  15. Add chopped potatoes, 1 tsp of coriander powder, 1 tsp of fennel powder, ½ tsp of Kashmiri red chili powder, and fry for a minute or two.
  16. Add some water, ½ tsp of salt, ¼ tsp of black salt to the sabzi, and mix well.
  17. Cover and cook the sabzi for 5 mins over low-medium heat.
  18. Take out the bay leaf and cinnamon after 5 minutes and mash the potatoes.
  19. Add ½ tsp of dry mango powder, some chopped green coriander, and mix well.
  20. Aloo Sabzi is ready to serve.
  21. Prepare Sannata/Raita:
  22. Whisk ½ cup of sour curd.
  23. Add 1 cup water to the curd.
  24. Add ½ tsp of black salt, ½ tsp of cumin powder, ¼ tsp of mint powder, ¼ tsp of red chili powder, 1-2 tsp of chopped coriander leaves, 1-2 tsp of boondi, and mix well.
  25. Sannata is ready to be served.

 

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