Aligarh Special Crispy Kachori, Aloo Sabzi and Sannata

Today we are going to make Aligarh's famous crispy kachori, potato curry and sannata.  These kachoris are very tasty to eat, they are crispy and crunchy.  The sannata that we are making with it is actually a spicy thin raita, in Aligarh it is called sannata.  It will be prepared very easily, so you too enjoy their taste by making kachoris, potato curry and sannata with this easy method.


Ingredients for Aligarh ki Kachori


For Dough


Wheat Flour - 1 cup (150 grams)

Semolina - 2 tbsp

Salt - ⅓ tsp

Carom Seeds - ⅓ tsp

Oil - 3 tsp


For Sabzi


Oil - 2 tbsp

Potato - 3 (300 g)

Cumin Seeds - ½ tsp

Green Chilli - 2, finely chopped

Ginger - 1 tsp, grated

Red Chilli - 2

Bayleaf - 2

Cinnamon - 1 inch

Green Cardamom - 1, crushed

Cloves - 3, coarsely chopped

Black Pepper - 6, coarsely ground

Turmeric Powder - ½ tsp

Coriander Powder - 1 tsp

Fennel Powder - 1 tsp

Red Chilli Powder - ½ tsp

Black Salt - ¼ tsp

Salt - ½ tsp

Dry Mango Powder - ½ tsp

Coriander Leaves - 1-2 tbsp


For Sannata - Raita


Sour Curd - ½ cup

Roasted Cumin Powder - ½ tsp

Mint Powder - ¼ tsp

Black Salt - ½ tsp

Red Chilli - ¼ tsp

Coriander Leaves - 1 tsp

Boondi - 1-2 tsp


Process of making Dough


Put 1 cup of wheat flour, 2 tbsp of semolina, ⅓ tsp of salt, ⅓ tsp of carom seeds (crush and put it in) and 2 tsp of oil in a bowl.  Mix them well and knead hard dough by adding little by little water.  After kneading, cover it and keep it for 20 minutes.


Process of making Aloo Sabzi Recipe


Wash and dry 3 potatoes thoroughly, then cut them into medium size pieces along with the peel.  Heat 2 tbsp of oil in an iron pan (if not, you can take any pan).  Reduce the flame to very low, in hot oil put ½ tsp of cumin, 2 finely chopped green chillies, 1 tsp of grated ginger, 2 whole red chillies broken in half, 2 bay leaves, 1 inch cinnamon, 1 crushed small cardamom, 3 cloves (coarsely crushed), 6 black peppers coarsely ground and ½ tsp of turmeric.


Fry the spices lightly, then add chopped potatoes, 1 tsp of coriander powder, 1 tsp of fennel powder and ½ tsp of kashmiri red chilli.  Fry the potatoes on medium flame for 2 minutes while mixing in the spices.  After frying, add water (so much that the potatoes are submerged), ½ tsp of salt and ¼ tsp of black salt and mix it well.  Cover the vegetable and cook for 5 minutes on low-medium flame.


When the time is up, remove the bay leaves and cinnamon from it, they must have left their taste in it.  Mash the potato lightly, then add ½ tsp of dry mango powder and 1-2 tbsp of green coriander and mix it well.  Potato curry will be ready, take it out.  If the vegetable is too thick, you can add water according to it.


Process of making Sannata


In a bowl, beat ½ cup of sour curd well.  Then add 1 cup of water, ½ tsp of black salt, ½ tsp of roasted cumin powder, ¼ tsp of mint powder, ¼ tsp of red chilli crushed, 1-2 tsp of finely chopped coriander leaves and 1-2 tsp of boondi.  Mix them well and the sannata will be ready.


Process of making Kachori


Mash the dough a little and break the balls.  Mash the dough and make it like a peda, then roll it thin like a puri.  Heat oil in a pan, put pooris in it and fry them lightly on both the sides.  Fry the rest in the same way and take them out.


Fry all the pooris and cool them, then roll them one by one and make them thin.  Now heat the oil back in the pan, the oil should be slightly hot.  Put poori in it and fry it from both the sides till it turns golden brown.  Take it out and make the rest in the same way.  Crunchy kachoris will be ready.  Serve them with aloo sabzi and sannata and enjoy their taste.




Make the dough of kachoris hard.

While frying kachoris, first fry them raw and take them out.  Then roll it thin and fry again till it turns golden brown.

Aligarh Special Crispy Kachori, Aloo Sabzi and Sannata



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