Bedmi Kachori + Aloo Sabzi

Kachori Dough: Ingredients

  • 1/2 cup Atta
  • 1/4 cup Sooji
  • 2 tbsp Oil for Moyan
  • Salt to taste
  • Water as required to knead the dough 

Kachori Dough: Method

  • In a mixing bowl together the atta , sooji , salt and oil. Mix well.
  • By adding water little by little, knead a smooth dough. Cover and let it rest for half an hour.

Kachori Stuffing: Ingredients

  • 1/4 cup Urad dal, soaked for 6 hours at least
  • 1 tbsp Ginger, finely chopped 
  • 1 tbsp Green chillies, finely chopped 
  • 1 tsp Red Chilly powder
  • 1 tsp Dhaniya / coriander seed powder
  • 1 tsp Saunf/aniseed powder
  • 1/2 tsp Amchur/dried mango powder
  • 1/4 tsp Heeng/Asafoetida
  • Pinch of Garam masala
  • Salt to taste
  • Oil for deep frying

Kachori Stuffing: Method

  • In a mixer jar grind the soaked urad dal coarsely.
  • Put the coarsely ground dal in a bowl and add ginger and green chillies. Mix well.
  • In the meantime heat oil for deep frying, first on a high flame then when it’s hot enough, reduce.
  • Drop small balls of the dal batter in the hot oil, like small vadas . Fry them by turning regularly until they are half cooked.
  • Take them out of the oil and in a plate let them cool down.
  • Mash the half cooked vadas, adding red chilly powder, dhaniya powder, amchur powder, garam masala, saunf powder, heeng and salt.
  • Mix well with your fingers.
  • The stuffing is ready

Making the Kachoris: Method

  • Heat oil for deep frying. Use a high flame initially and then reduce it when the oil is hot enough.
  • Make medium sized balls from the dough.
  • Make small balls from the stuffing mixture.
  • Flatten each ball of the dough and place the ball of stuffing in its centre. Seal the dough well from all the sides so that the stuffing doesn’t leak.
  • Roll this stuffed ball very gently into a poori of medium thickness.
  • Slide the poori in the hot oil and fry on medium heat by turning it at regular intervals, until it becomes light brown and crispy.
  • Repeat until all the kachoris are ready.

Aloo ki Sabzi: Ingredients

  • 2 Potatoes, boiled and roughly mashed
  • 1 tbsp Oil
  • 1 tsp Jeera/Cumin seed
  • 2 Laung/Cloves
  • 1 piece Dagad phool
  • 1 small stick of Dalchini/Cinnamon
  • 1/2 tbsp Ginger, finely chopped 
  • 1/2 tbsp Green chillies, finely chopped 
  • 1 tsp Red chilly powder
  • 1 tsp Dhaniya/coriander seed powder
  • 1/2 tsp Amchur/dried mango powder
  • 1/2 tsp Anardana/dried pomegranate seed powder
  • 1/2 tsp Moori masala
  • 1 tbsp Kasoori methi / dried fenugreek leaves
  • 1/4 tsp Heeng/Asafoetida
  • Salt to taste
  • Water as required

Aloo ki Sabzi: Method

  • Heat oil in a kadai
  • Add jeera, cloves, cinnamon stick, dagad phool and heeng. Let them splutter.
  • Add red chilly powder, dhaniya powder, amchur powder and salt. Mix well.
  • Add potatoes. Stir well.
  • Add ginger and green chillies. Simmer for 5 minutes.
  • Add anardana powder and moori masala. Mix well.
  • Add water and mix well.
  • Simmer for 5-7 minutes.
  • Add kasoori methi and mix well.
  • Cook for 2 more minutes then serve.

Serve kachoris and sabzi along with some green chutney, tamarind chutney and whipped curd.