Friday, November 23, 2012

Khasta Kachori (Urad dal stuffed) with Potato curry

Khasta kachori is the essential hearty and heavy breakfast food of northern India, especially the streets of Uttar Pradesh. It is available at all halwai shops and street vendors in the mornings, enticing everyone with its rich and spicy aroma of deep-fried dough and hing tadka.

This dish is in the category of "make it once in a blue moon, or special occasions" in our house, yet it is so sinfully delish that I had to share the recipe with you.

If you are having it as a meal then pair it with aloo ki subji with hing tadka (UP style). If you are indulging in it as a snack then pair with mango pickle or green chutney.

Dal stuffed kachori
Ingredients: makes 12-15

Oil for deep frying
2 cups flour
2-3 tbsp ghee or vegetable oil
salt to taste
1 tsp ajwain seeds
For the stuffing
1 cup urad dal soaked overnight
1-2 tsp oil
1 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
pinch asafoetida
salt to taste
1/2 tsp turmeric
2-3 fresh green chilies finely chopped
1-inch fresh ginger grated

  1. Make the dough - Take the flour in a bowl and add salt and ajwain seeds, mix. Add ghee and mix well so that the flour resembles fine breadcrumbs. Now use as little water as possible to make a stiff dough. Wrap in plastic wrap and keep aside for 20 minutes. 
  2. Make the stuffing - In the meantime make the stuffing. Drain out all the water from the soaked dal and grind it coarsely in a food processor. 
  3. In a dry grinder coarsely grind coriander seeds, cumin seeds, and fennel seeds. 
  4. In a pan heat 2 tsp oil and add the coarsely ground spice to it along with asafoetida. Let them roast for 30 seconds. 
  5. Add green chilies, ginger and ground dal. Mix well and reduce heat to medium. Add all the other spices and mix well. Cover and cook for 5-7 minutes stirring once in the middle till all the water absorbs and dal is cooked. 
  6. Let cool and crumble all the lumps. Now we are ready to stuff the kachori.
  7. Heat oil in a deep pan enough to deep fry, to a medium-high heat.
  8. Divide the dough into 12 to 15 balls. Flatten one and roll into a small poori. Place a large helping of stuffing in the center and seal it by bringing the edges together. Make it into a ball. 

Aloo Subji (Potato curry)

4-5 large potatoes
2 tsp oil
pinch asafoetida
1 tsp cumin seeds
1-inch ginger grated
salt to taste
1/2 tsp turmeric powder
2 tsp coriander powder
red chili powder and salt to taste
3 large tomatoes puréed
fresh coriander chopped fine for garnish
  1. Peel and boil potatoes. Roughly chop them and keep aside. 
  2. Heat oil in a pan and add asafoetida and cumin seeds. Add the potatoes and all the spices and mix well to incorporate the flavor. Cook while stirring on medium heat for 2-3 minutes. 
  3. Add puréed tomatoes and cook for another 4 minutes. 
  4. Add 1/2 cup water and bring the whole concoction to boil. Simmer for 2-3 minutes till the desired consistency is achieved. 
  5. Garnish with fresh coriander.

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