Kachori Sabzi
Flaky deep-fried urad dal kachoris paired with a tangy potato-tomato sabzi, a beloved Sunday breakfast across UP.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Kadhai
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 20 g
- carbs
- 48 g
- fibre
- 6 g
- protein
- 9 g
- calories
- 410 kcal
Instructions
- 1
Knead the flour with 2 tbsp oil and water into a stiff dough. Let it rest for 20 minutes.
- 2
Grind the soaked urad dal into a rough paste. Mix with fennel, asafoetida and salt for the filling.
- 3
Divide the dough into balls and stuff each with filling. Seal tightly, then flatten gently.
- 4
Deep-fry the kachoris on medium heat until golden and crisp. Drain them on paper towels.
- 5
For the sabzi (curry), heat ghee (clarified butter) and sizzle the cumin. Add tomato puree and spices, cooking until oil separates.
- 6
Add mashed potato and enough water to make a thick gravy. Simmer for 10 minutes.
- 7
Adjust the salt. Simmer the sabzi until everything is well combined.
- 8
Serve the hot kachoris alongside the warm potato sabzi.
Chef's tips
Fry kachoris on medium-low heat so the inside cooks through without burning the crust. Rest the dough well for a flaky texture.
Ingredient substitutions
- urad dal → moong dal
Storage
Kachoris keep for a day at room temperature; sabzi refrigerates for 2 days.
Reheating
Reheat kachori in a hot oven or air fryer to restore crispness; warm sabzi on stovetop.
Common mistakes to avoid
- •Frying on high heat, which browns the kachori before the inside is cooked.
Serving suggestions
Cooked Kachori Sabzi?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Uttar Pradesh
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
