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COOK JOURNAL

Series Thali Tales - a region told through its plateAwadhi Thali - cooking as royal artKhasta Kachori with Aloo Sabzi

Khasta Kachori with Aloo Sabzi

Prep Time:

45 Minutes

Cook Time:

30 Minutes

Ready In Time:

1 Hour 15 Minutes

Serves:

6 Servings

Level:

Intermediate

About the Recipe

A classic from Awadhi cuisine, Khasta Kachori is loved for its crisp outer layer and richly spiced stuffing. Paired with a bold, slightly tangy aloo sabzi, this dish is a popular street food and festive favorite. The term “khasta” refers to its flaky texture, achieved through proper dough technique and slow frying.

Various Indian Spices

Ingredients
 

Kachori:

Spice Mix

  • 1 tbsp Coriander Powder

  • ¾ tbsp Roasted Cumin Seeds

  • ¾ tbsp Fennel Seeds

  • ¼ tsp Black Peppercorns

  • Pinch Salt

Dough

  • 1 cup Maida

  • 2 tbsp Ghee

  • 2 tbsp Semolina

  • ¼ tsp Ajwain

  • ½ tsp Salt

  • ~¼ cup Cold Water

Stuffing

  • 2 tbsp Soaked Urad Dal

  • 1½ tbsp Spice Mix

  • 2–3 tbsp Besan

  • 1 tbsp Oil

  • ½ tsp Hing

  • ½ tsp Garam Masala

  • 1 tbsp Kasuri Methi

  • Salt to taste


Aloo Sabzi:

  • ½ tbsp Oil

  • ½ tsp Cumin Seeds

  • Ginger

  • Green Chilies

  • Red Chilies

  • 1 tbsp Spice Mix

  • ½ tsp Hing

  • ¼ tsp Turmeric Powder

  • Red Chili Powder

  • 1 Tomato (Chopped)

  • Salt to taste

  • Jaggery (optional)

  • ½ tsp Garam Masala

  • 3 Boiled Potatoes (Mashed)

  • 500–700 ml Water

  • Kasuri Methi

  • Fresh Coriander


preparation
 

Step 1:Prepare Spice Mix

  • Lightly dry roast cumin and fennel seeds.

  • Grind with remaining spices into a coarse powder.

  • Set aside.


Step 2: :Prepare the Dough

  • In a bowl, mix maida, semolina, salt, and ajwain.

  • Add ghee and rub until the mixture becomes crumbly.

  • Gradually add water and form a tight dough.

  • Cover and let it rest for 20–25 minutes.


Step 3:Prepare the Stuffing

  • Coarsely grind soaked urad dal (do not make a paste).

  • Mix with spice mix, besan, oil, hing, garam masala, kasuri methi, and salt.

  • Ensure the mixture is dry, crumbly, and holds shape when pressed.


Step 4: Shape Kachories

  • Divide dough into equal portions.

  • Flatten each portion slightly and add stuffing.

  • Seal completely and gently flatten using your fingers.

  • Avoid rolling too thin or applying pressure.


Step 5: Fry Kachories

  • Heat oil on medium-low heat.

  • Add kachoris to warm (not very hot) oil.

  • Fry on low heat until they start to puff and cook through.

  • Increase heat slightly and fry until golden brown and crispy.


Step 6: Prepare Aloo Sabzi

  • Heat oil and add cumin seeds.

  • Add ginger, green chilies, and spices.

  • Add tomatoes and cook until soft.

  • Add mashed potatoes and water, then simmer.

  • Finish with garam masala, kasuri methi, and fresh coriander.

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