Urad dal kachori with aloo sabzi
AI-drafted · awaiting admin review
Flaky, deep-fried kachoris stuffed with spiced urad dal, served with a thin, tangy potato curry; a classic breakfast of Old Delhi's halwais.
Region: Old DelhiOccasion: Breakfast and festive morningsTime: 1 hour 30 min + 3 hours soakingServes: 4Vegetarian
Ingredients
- Dough: 2 cups maida, 4 tbsp ghee, ½ tsp salt, water
- Filling: ½ cup split urad dal (soaked 3 hours and coarsely ground), 1 tsp fennel seeds, 1 tsp coriander seeds (crushed), a pinch of hing, 1 tsp red chilli powder, ½ tsp garam masala, salt, 1 tbsp oil
- Aloo sabzi: 4 boiled potatoes, 2 tomatoes (puréed), 1 tsp cumin, a pinch of hing, 1 tsp grated ginger, 1 tsp red chilli, 1 tsp fennel powder, ½ tsp amchur, coriander, salt, 2 tbsp oil
- Oil for deep-frying
Method
- Rub the ghee into the flour and salt, add water and knead a soft dough. Rest for 30 minutes.
- Fry the spices in oil, add the ground dal and salt, and stir until dry and crumbly. Cool.
- For the sabzi, splutter cumin and hing in oil, add ginger, tomato and spices, then the broken potatoes and 2 cups water. Simmer for 15 minutes.
- Flatten balls of dough, fill each with dal mixture, seal and press into a round kachori.
- Deep-fry on low heat until puffed, crisp and golden.
- Serve hot with the aloo sabzi and pickle.
History
The halwai shops of Chandni Chowk, Chawri Bazar and Sitaram Bazar have long served kachori with aloo sabzi as a morning meal.
Significance
Kachori-aloo is a weekend and festival breakfast across Delhi and is often bought for the family on Sunday mornings.