Moong dal kachori-aloo 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 may also sereve it with tomato sauce or dates chutney if you do not have tamarind at home.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. This Banarasi kachori recipe is one which you will savour for a long time. Tari wale aloo recipe goes great with or without it.
Step by step pictures of kachori
- Mix oil and flour.
- Rub the flour with hands to get a crumbly texture.4. Knead with minimum water.5. Take some amount of dough and flatten it. Roll it with a rolling pin to make a round shape.6. Meanwhile get the filling ready. (See filling steps above).7. Add a spoonful of filling to one part of the rolled dough.8. Close the edges of the dough and seal them like a stuffed roti or paratha. 9. Repeat this for all the remaining dough.10. Fry them on a low flame until golden brown on all sides.
11. Once they are brown, take it out of the wok and place on a paper napkin to remove extra oil.
How to make aloo sabji/potato curry?
- Heat oil in a pan. Add cumin, fenugreek, bay leaf and ginger. Let it splutter.
Scroll below to read Moong dal kachori-aloo ki sabji recipe
Moong dal kachori-aloo ki sabji
For Kachori dough
- 1 cup soaked mung dal so that it softens
- 1 cup moong dal soaked for few hours in water
- 1 teaspoon amchur dry mango powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon green chillies
- 1 teaspoon ginger
- 1 teaspoon salt
- 1 small bunch of coriander chopped
- 1 teaspoon garam masala powder optional
For potato curry
- 4 boiled potatoes
- ¼ teaspoon cumin
- ¼ teaspoon ginger
- ¼ teaspoon fenugreek seeds
- 1 bay leaf
- Mix the flour and ⅓ cup oil together and start mixing by hand until you get a crumbly mixtures.
- Add little water to knead a medium soft dough(not too hard/soft)
- Cover and rest it for 20 min while you make the filling.
Moong dal filling
- Boil the mung dal for 15-20 minutes or until soft,do not overcook it.
- Drain the excess water and allow to cool down.
- Grind it coarsley and keep it aside
- Heat oil,add ginger & chillies,saute for few minutes.
- Add the cooked dal with spices,cook for few minutes,turn off the heat.
- 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 low heat until brown on both sides.
- Before adding the next batch,turn off the heat and allow the oil to cool down a bit
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!
Special thanks to my friends Neha Porwal,Raj Gupta and Anuja Vijay who helped us perfect this recipe.