Aligarh Kachori & Sabzi Recipe

Nisha Madhulika |
11,447 times read

Aligarh Ki Sabzi and Kachori are a delicious combination of crisp kachoris and masaledar aloo sabzi. Sannata is spicy and thin raita served alongside this dish. You can prepare it for breakfast or any meal of the day. So, let's get started!

Ingredients Required

For Dough:

Wheat Flour - 1 Cup (150 grams)
Semolina - 2 tbsp
Salt - 1/3 tsp
Carom Seeds - 1/3 tsp
Oil - 3 tsp

For Sabzi:

Oil - 2 tbsp
Potatoes - 3 (300 grams)
Cumin Seeds - 1/2 tsp
Green Chilli - 2, finely chopped
Ginger - 1 tsp, grated
Red Chilli - 2
Bay leaf - 2
Cinnamon - 1 stick
Green Cardamom - 1, crushed
Cloves - 3, coarsely ground
Black Pepper - 6, coarsely ground
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Fennel Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Black Salt - 1/4 tsp
Salt - 1/2 tsp
Dry Mango Powder - 1/2 tsp
Coriander Leaves - 1 -2 tbsp

For Sannata - Raita:

Sour Curd - 1/2 Cup
Roasted Cumin Powder - 1/2 tsp
Mint Powder - 1/4 tsp
Black Salt - 1/2 tsp
Red Chili - 1/4 tsp
Coriander Leaves - 1 tsp
Boondi - 1-2 tsp

Aligarh Kachori & Sabzi Recipe

Preparation of Kachori:

In 1 cup wheat flour, mix 2 tbsp of suji, 1/3 tsp of salt, 1/3 tsp of carom seeds, and 2 tsp of oil. Pour water gradually and prepare a stiff dough. Cover the dough and keep it aside for 20 minutes.

After 20 minutes, knead the dough a little and divide it into lumps. Heat the oil in the Kadai for frying pooris. To prepare kachoris, we have to roll and fry pooris first.

Take a dough lump and roll it into a poori. When the oil is hot, slide the poori in the oil and fry it briefly from both sides. Roll and fry all the pooris similarly.

Now, roll the fried pooris with a rolling pin and fry them again. The oil temperature should be less than medium hot. Fry the pooris till golden brown from both sides to make them crispy.

Fry up all the pooris and take them out once golden brown from both sides. Kachoris are ready to serve.

Preparation of Aloo Sabzi:

Chop 3-potatoes into medium-sized pieces without peeling. Heat 2 tbsp of oil in an iron Kadai. When the oil is hot, add 1/2 tsp of cumin seeds, 2-finely chopped green chilies, 1 tsp of grated ginger, and 2-dried red chilies. Keep the flame low to avoid burning of spices.

Now, add 2-bay leaf, 1-cinnamon stick, 1-crushed cardamom, 3-coarsely crushed cloves, 6-freshly crushed black pepper, 1/2 tsp of turmeric powder, and roast the masala briefly.

Add chopped potatoes to the Kadai. Mix 1 tsp of coriander powder, 1 tsp of fennel powder, and 1/2 tsp of Kashmiri red chili powder with potatoes. Fry the potatoes for a minute or two over medium flame.

When the potatoes are well-coated with spices, pour enough water to immerse them. Add 1/2 tsp of salt and 1/4 tsp of black salt to the sabzi. Cover and cook the sabzi for 5 minutes over low-medium heat.

After 5 minutes, take the bay leaf and cinnamon stick out from the sabzi and mash the potatoes. Add 1/2 tsp of dry mango powder (or 1/2 lemon extract instead), chopped green coriander leaves, and mix well.

Take the sabzi out in a bowl. Aloo Sabzi is ready to serve.

Preparation of Sannata/Raita:

Whisk 1/2 cup of sour curd properly. Add 1 cup water, 1/2 tsp of black salt, 1/2 tsp of cumin powder, 1/4 tsp of mint powder, 1/4 tsp of red chili powder, 1-2 tsp of chopped coriander leaves, 1-2 tsp of boondi to the curd, and mix well. Sannata is ready to serve.