🥟 Kachori with Aloo Sabzi Recipe | Crispy Khasta Kachori & Spicy Potato Curry

If you’re looking for the ultimate Indian comfort food that’s crispy, spicy, and satisfying, then this Kachori with Aloo Sabzi Recipe is for you. A beloved dish from the streets of North India, this combo of Khasta Kachori (crispy stuffed puris) and spicy potato curry makes for a delicious Indian breakfast or weekend brunch.

This easy homemade version rivals the best street vendors and dhabas in taste and texture. Whether you call it Uttar Pradesh style Kachori, Banarasi Kachori, or Delhi ki Kachori Sabzi, it’s a dish that unites food lovers across India.

🛒 Ingredients

For Kachori Dough:

• All-purpose flour (Maida) – 2 cups

• Ghee or oil – ¼ cup

• Salt – ½ tsp

• Water – as needed for kneading

For Kachori Filling (Moong Dal or Urad Dal Based):

• Moong Dal (soaked for 2 hours) – ½ cup

• Fennel Seeds – 1 tsp

• Coriander Seeds – 1 tsp (crushed)

• Asafoetida – a pinch

• Red Chili Powder – ½ tsp

• Turmeric – ¼ tsp

• Garam Masala – ½ tsp

• Amchur (Dry Mango Powder) – ½ tsp

• Salt – to taste

• Oil – 1 tbsp for roasting the filling

For Aloo Sabzi:

• Boiled Potatoes – 4 medium (roughly mashed)

• Mustard Seeds – ½ tsp

• Asafoetida – a pinch

• Curry Leaves – 6–8

• Green Chilies – 2 (slit)

• Ginger – 1 tsp (grated)

• Turmeric – ½ tsp

• Red Chili Powder – ½ tsp

• Cumin Powder – 1 tsp

• Coriander Powder – 1 tsp

• Tomatoes – 2 (chopped)

• Salt – to taste

• Water – 2 cups

• Fresh Coriander – for garnish

👨‍🍳 Step-by-Step Instructions

✅ Step 1: Prepare the Kachori Dough

1. In a large bowl, combine all-purpose flour and salt.

2. Add ghee or oil and rub with your fingers until the mixture resembles breadcrumbs.

3. Gradually add water to make a stiff, non-sticky dough.

4. Cover with a damp cloth and let it rest for 30 minutes.

✅ Step 2: Make the Spicy Moong Dal Filling

1. Grind soaked moong dal coarsely without water.

2. Heat oil in a pan, add fennel seeds, coriander seeds, and asafoetida.

3. Add ground dal and sauté until it turns dry and aromatic.

4. Add all spices and mix well. Let it cool.

✅ Step 3: Shape and Fry the Kachori

1. Divide dough into equal lemon-sized balls.

2. Flatten each ball, place 1 tbsp filling, and seal it tightly.

3. Gently roll into a flat disc without tearing.

4. Heat oil on medium heat and deep-fry kachoris until golden and crispy.

🔥 Tip: Always fry on medium-low flame to get crispy khasta kachoris.

✅ Step 4: Cook Aloo Sabzi (Without Onion Garlic)

1. Heat oil in a pan, add mustard seeds, hing, curry leaves, and green chilies.

2. Add tomatoes and cook till mushy.

3. Add turmeric, chili powder, cumin, coriander powder.

4. Add mashed potatoes, salt, and water.

5. Simmer for 10–12 minutes until the gravy thickens.

6. Garnish with fresh coriander.

🍽️ How to Serve

• Serve hot khasta kachoris with a generous portion of aloo ki sabzi on the side.

• Garnish with a drizzle of tamarind chutney or pickle for a tangy punch.

• Pair with a cup of masala chai for the ultimate North Indian experience.

🥳 Best Occasions to Enjoy Kachori Aloo

📊 Nutrition Facts (Per Serving – 2 Kachoris with Sabzi)

🥦 Note: For a low-oil version, you can bake the kachoris or use an air fryer.

FAQs about Kachori with Aloo Sabzi

Q: Why is my kachori not puffing up?

A: The oil may be too hot. Fry on medium flame and don’t roll too thin.

Q: Can I use leftover dal for the filling?

A: Yes, if it’s thick. Just cook out the moisture and add dry spices.

Q: Can I make this gluten-free?

A: Yes, use a mix of rice flour and potato starch for the dough.

📝 Interesting Facts

This Kachori with Aloo Sabzi Recipe is a true gem from Indian street food culture, bursting with spice, texture, and flavor. Perfect for brunch, festive meals, or when you’re just in the mood for something indulgent and desi. The khasta kachori paired with spicy no-onion garlic aloo curry is comforting, nostalgic, and always delicious.