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Moong dal kachori-aloo ki sabji

Moong dal kachorialoo ki sabji is a filling breakfast across North India.You can find this as a street food.You will also find this at chaat counters in weddings.

Types of Kachori

Dal Kachori is a crisp deep fried flaky pastry.It is stuffed with spicy lentil mixture. Pyaz ki kachori has onion filling in it.Urad dal stuffed kachori is yet another popular variety.Serve it as snack with mint or tamarind chutney.You can also eat it with curry.

Kachori and Banaras ki gully

Many halwai and cooks make them continuously in gullies of Banaras. They fry them in a huge wok and churn out dozens at once.The sight itself may be a huge reason for being hungry.Also, many people visit holy river Ganga for morning bath and prayers.They eat breakfast in the gullies on the way back because they are hungry too post an elaborate prayer.This helps tourist also have a good brunch before wandering across various gullies.If you like something cold,you may have a glass of thandai along with it.
Moong dal kachori-aloo ki sabji

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Moong dal kachori-aloo ki sabji
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Moong dal kachori-aloo ki sabji


    For Kachori
    For dough
  • 1 cup whole wheat flour
  • 1 cup soaked mung dal (so that it softens)
  • 2 tbsp lukewarm oil
  • 2 tbsp semolina
  • Warm water to knead
  • ½ tsp ground fennel
  • ½ tsp red chilli powder
  • ¼ tsp garam masala
  • 1 tsp grated ginger and green chillies
  • pinch of asafoetida
  • 1 tbsp oil for mixing spices
  • 1 tsp salt
    For frying: Oil
    For potato curry
  • 4 boiled potatoes
  • ¼ tsp cumin
  • ¼ tsp ginger
  • ¼ tsp fenugreek seeds
  • 1 bay leaf
  • ½ tsp chilli powder
  • ½ tsp dried mango powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric
  • ¼ tsp cumin powder
  • ¼ tsp garam masala
  • 2 tsp dried fenugreek leaves
  • Salt as per taste
  • Garnish: 1 tbsp chopped coriander


    For Kachori
  • Mix all ingredients and knead soft dough.
  • Cover and rest it for 20 min while you make the filling.
  • Coarsely grind mung and heat oil in a pan.
  • Toast ginger and asafoetida.
  • Add lentils and roast it for 5 minutes on medium heat.
  • Finally,mix all the spices.
  • Roast so as to make a dry mixture. Keep it aside and let it cool.
  • Take some dough and flatten into a small circle of approx 3 inches.
  • Put spoonful of filling within the center of the dough.
  • Pull the edges to close it and also press slightly to flatten them.
  • Heat oil and fry on medium low heat until brown on both sides.
    For Potato curry
  • Heat oil in a pan.
  • Add cumin,fenugreek as well as bay leaf and ginger.Let it splutter.
  • In bowl, mix turmeric,cumin & coriander with little water.
  • Add this mixture and let it cook for a min.
  • Now, add 2 cups water and boiled potatoes,salt.Let it boil.
  • Mix dried mango powder, garam masala, fenugreek leaves and cook for 5 mins.
  • Garnish with coriander.

Snacking at home

You may use the left overs for dahi kachori chaat. Add some pickle,lemon juice,sev mixture and chopped onions.Top it with some tangy chutney. You can also have it plain with masala chai .Great travel companion.It tastes yummy even at room temperature.Enjoy!

Click here to watch additional curry videos and snack videos from our youtube channel “secondrecipe”.

Finally, click here to read more UP recipes and Rajasthani recipes

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