अलीगढ की भुरभुरी कचौडी, खास सब्जी व सन्नाटे के साथ । Aligarh ki kachori sabzi |Kachori Khasta recipe

Crispy Kachori Recipe, Kachori Sabji Aligarh, aligarh ki kachori, aligarh ki khasta kachori, Aligarh Aata Kachori recipe Chilke wale aloo, kachori with aloo sabji, #AligharKiKachori #KachoriRecipe #KhastaKachori

Aligarh ki Kachori
For Dough
Wheat Flour - गेहूं का आटा - 1 Cup (150 grams)
Semolina - सूजी - 2 tbsp
Salt - नमक - 1/3 tsp
Carom Seeds - अजवाइन - 1/3 tsp
Oil - तेल - 3 tsp

For Sabzi
Oil - तेल - 2 tbsp
Potato - आलू - 3 (300 grams)
Cumin Seeds - जीरा - 1/2 tsp
Green Chilli - हरी मिर्च - 2, finely chopped
Ginger - अदरक - 1 tsp, grated
Red Chilli - लाल मिर्च - 2
Bayleaf - तेज पत्ता - 2
Cinnamon - दालचीनी - 1 stick
Green Cardamom - इलाइची - 1, crushed
Cloves - लौंग - 3, coarsely ground
Black Pepper - काली मिर्च - 6, coarsely ground
Turmeric Powder - हल्दी पाउडर - 1/2 tsp
Coriander Powder - धनिया पाउडर - 1 tsp
Fennel Powder - सौंफ पाउडर - 1 tsp
Red Chilli Powder - लाल मिर्च पाउडर - 1/2 tsp
Black Salt - काला नमक - 1/4 tsp
Salt - नमक - 1/2 tsp
Dry Mango Powder - अमचूर पाउडर - 1/2 tsp
Coriander Leaves - धनिया - 1 -2 tbsp

For Sannata - Raita
Sour Curd - खट्टा दही - 1/2 Cup
Roasted Cumin Powder - भुना जीरा पाउडर - 1/2 tsp
Mint Powder - पुदीना पाउडर - 1/4 tsp
Black Salt - काला नमक - 1/2 tsp
Red Chili - लाल मिर्च कुटी - 1/4 tsp
Coriander Leaves - धनिया - 1 tsp
Boondi - बूंदी - 1-2 tsp

How to prepare Aligarh's Famous Kachori Sabzi?

Prepare Kachori:
1. In 1 cup wheat flour, add 2 tbsp of suji, 1/3 tsp of salt, 1/3 tsp of carom seeds, 2 tsp of oil, and mix well.
2. Add water gradually and knead a stiff dough. Cover and set aside for 20 minutes.
3. After 20 minutes, knead the dough a little and divide it into lumps.
4. Roll all the dough lumps into pooris and fry them slightly.
5. Roll the slightly fried pooris again and fry them again to make them crispy.
6. Fry the pooris over low heat till golden brown from both sides.
7. Aligarh's famous Kachoris are ready to be served.

Prepare Aloo Sabzi:
1. Take 3-potatoes and chop them into medium size pieces without peeling.
2. Heat 2 tbsp of oil in the Iron Kadai.
3. Add 1/2 tsp of cumin seeds, 2-finely chopped green chilies, 1 tsp of grated ginger, and 2-dry red chilies to the hot oil.
4. Now, add 2-bay leaf, 1-cinnamon stick, 1-crushed cardamom, 3-crushed cloves, 6-crushed black pepper, 1/2 tsp of turmeric powder, and roast the masala briefly.
5. Add chopped potatoes, 1 tsp of coriander powder, 1 tsp of fennel powder, 1/2 tsp of Kashmiri red chili, and saute for 1-2 minutes.
6. Add some water, 1/2 tsp of salt, 1/4 tsp of black salt, and cover-cook the sabzi for 5 mins over low-medium heat.
7. Take out the bay leaf and cinnamon after 5 mins.
8. Mash the potatoes.
9. Add 1/2 tsp of dry mango powder, chopped green coriander, and mix well.
10. Take the sabzi out in a bowl.

Prepare Sannata/Raita:
1. Whisk 1/2 cup of sour curd and add 1 cup water.
2. Add 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, and mix well.
3. Sannata is ready to be served.



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