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Kachori Sabzi: A Delightful Desi Treat for Every Occasion!

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Chef Curry Do’pyaza

Kachori Sabzi: A Delightful Desi Treat for Every Occasion!

Namaste Doston! Sat Sri Akal! Kem Cho!

Chef Curry Do’pyaza here, ready to tickle your taste buds with a classic Indian favourite: Kachori Sabzi! This isn’t just a dish; it’s a warm hug from home, a burst of flavour that reminds you of festive celebrations and comforting family meals.

Kachori Sabzi holds a special place in our hearts, especially during festivals like Holi, Diwali, and even just a lazy Sunday brunch. It’s the kind of food that brings people together, sparking laughter and creating cherished memories. Think of the aroma wafting through the air, the crispy kachoris, and the tangy sabzi – pure bliss!

A Little Trip Down Memory Lane

Kachori has a fascinating history, believed to have originated in Rajasthan or Uttar Pradesh. It was a popular snack among travellers and traders, thanks to its portability and deliciousness. Over time, it evolved into the delightful dish we know and love today, with regional variations adding their own unique touch.

Let’s Get Cooking!

This recipe is easier than you think. Trust me, even if you’re a beginner in the kitchen, you can nail this!

Preparation Time: 30 minutes (plus 1 hour resting time for the dough)
Cooking Time: 45 minutes

Ingredients:

For the Kachori (makes about 12):

  • 2 cups Maida (All-Purpose Flour)
  • 1/4 cup Besan (Gram Flour)
  • 2 tablespoons Sooji (Semolina)
  • 1/4 teaspoon Ajwain (Carom Seeds)
  • 1/4 teaspoon Hing (Asafoetida)
  • 2 tablespoons Oil (for the dough)
  • Salt to taste
  • Water (for kneading)
  • Oil (for deep frying)

For the Filling:

  • 1 cup Moong Dal (Split Yellow Lentils), soaked for 2 hours
  • 1 teaspoon Saunf (Fennel Seeds)
  • 1/2 teaspoon Dhaniya Powder (Coriander Powder)
  • 1/4 teaspoon Lal Mirch Powder (Red Chilli Powder)
  • 1/4 teaspoon Haldi Powder (Turmeric Powder)
  • 1/4 teaspoon Amchur Powder (Dry Mango Powder)
  • 1/4 teaspoon Garam Masala
  • Salt to taste
  • 1 tablespoon Oil

For the Sabzi (Potato Curry):

  • 2 medium sized Aloo (Potatoes), boiled, peeled and cubed
  • 1 tablespoon Oil
  • 1/2 teaspoon Jeera (Cumin Seeds)
  • 1/4 teaspoon Hing (Asafoetida)
  • 1/2 teaspoon Haldi Powder (Turmeric Powder)
  • 1 teaspoon Dhaniya Powder (Coriander Powder)
  • 1/2 teaspoon Lal Mirch Powder (Red Chilli Powder)
  • 1/2 teaspoon Garam Masala
  • 1/2 teaspoon Amchur Powder (Dry Mango Powder)
  • 1/2 teaspoon Ginger-Garlic paste
  • 1 green chilli, chopped (optional)
  • Salt to taste
  • Fresh Dhaniya (Coriander Leaves) for garnish

Step-by-Step Instructions:

Kachori Time!

  1. Dough Time: In a big bowl, mix the maida, besan, sooji, ajwain, hing, oil, and salt. Add water little by little and knead into a firm but pliable dough. Cover it with a damp cloth and let it rest for at least an hour. This resting period is crucial for soft and fluffy kachoris.
  2. Filling Prep: Drain the soaked moong dal. In a grinder, coarsely grind the dal. In a pan, heat oil. Add the ground dal and saute it for 5-7 minutes until it turns golden brown. Now, add all the spices (saunf, dhaniya powder, lal mirch powder, haldi powder, amchur powder, garam masala, and salt). Mix well and cook for another 2 minutes. Let the filling cool down completely.
  3. Kachori Assembly: Divide the dough into small, equal-sized balls. Roll each ball into a small circle. Place a spoonful of the moong dal filling in the center. Bring the edges together and seal it tightly. Gently flatten the filled ball into a slightly thicker disc.
  4. Frying Fun: Heat oil in a deep pan or kadhai over medium heat. Gently slide the kachoris into the hot oil. Fry them on low to medium heat until they turn golden brown and crispy on both sides. Don’t overcrowd the pan; fry them in batches.
  5. Drain and Devour: Remove the fried kachoris and place them on a paper towel to drain excess oil.

Sabzi Magic!

  1. Tempering Time: Heat oil in a pan. Add jeera and hing. Let them splutter.
  2. Spice it Up: Add haldi powder, dhaniya powder, and lal mirch powder. Saute for a few seconds.
  3. Potato Power: Add the boiled and cubed potatoes, ginger-garlic paste, and green chilli (if using). Mix well and cook for 5-7 minutes.
  4. Finishing Touch: Add garam masala, amchur powder, and salt to taste. Mix well and cook for another 2 minutes. Garnish with fresh dhaniya.

Tips for the Best Kachori Sabzi:

  • Rest the Dough: Don’t skip the resting time for the dough! It makes a world of difference.
  • Low and Slow: Fry the kachoris on low to medium heat for even cooking and a crispy texture.
  • Spice it Right: Adjust the spices according to your taste.
  • Fresh is Best: Use fresh ingredients for the most flavourful sabzi.

Cooking Variations:

  • Air Fryer Kachori: Brush the kachoris with oil and air fry at 350°F (175°C) for 10-12 minutes, flipping halfway through.
  • Pressure Cooker Sabzi: You can pressure cook the potatoes for a faster cooking time. Just be careful not to overcook them.
  • Microwave Sabzi: Microwave the potatoes until cooked, then follow the steps for tempering and adding spices in a microwave-safe dish.

Nutritional Information (Approximate per serving):

  • Calories: 450-500
  • Protein: 10-12g
  • Carbohydrates: 50-60g
  • Fat: 20-25g

Serving Suggestions:

Serve the hot and crispy kachoris with the tangy aloo sabzi. You can also add a dollop of yogurt or a sprinkle of chopped onions for extra flavour. A side of sweet chutney or green chutney will elevate the experience even further.

Now, go ahead and try this delightful Kachori Sabzi recipe at home. Share it with your friends and family, and let the flavours of India fill your kitchen with warmth and happiness! I am sure they will love it.

Happy Cooking!

Your friend,
Chef Curry Do’pyaza.