Khasta Kachori & Dum Aloo (Crispy Fried Bread & Potato Curry).
Updated: Feb 6, 2019
#Khasta #Kachori and #Dum #Aloo is one of the most popular snack/breakfast items in Northern #India. Be it any wedding or a halwai shop, this finger licking combo is always there to enjoy. Stuffed with moong daal these kachoris are to die for and when served with dum aloo, they are just scrumptious.
Who doesn't like fried food, we all do, right? So, here I bring a new recipe of crispy, flaky kachori and dum aloo. There are different recipes to make Dum Aloo (like #Kashmiri Dum Aloo, #Shahi Dum Aloo), but I do it in #UP (Uttar Pradesh) style which goes best with these kachoris. These will stay fresh and crispy in an air tight container for more than a week and they do serve as a great tea time snack as well.
List of Ingredients for Khasta Kachori:
All Purpose Flour/Maida - 2 cups.
Semolina/Sooji- 1/2 cup.
Oil (Any) - 1/2 cup (combined for dough and stuffing).
Salt - as per taste.
Moong Daal/Lentil - 1 cup.
Urad Daal/Lentil - 1/4 cup.
Cumin Seeds/Jeera - 1 tsp.
Turmeric Powder/Haldi - 1 tsp.
Fennel Powder/Saunf - 1 tbsp.
Whole Coriander/Saabut Dhaniya - 1 tbsp.
Gram Flour/Besan - 1 tbsp.
Red Chilli Powder/ Laal Mirch Powder - 1tsp.
Dry Mango Powder/Amchur Powder - 1 tbsp.
Asafoetida/Heeng - 1 tsp.
List of Ingredients for Dum Aloo:
2 Medium sized potatoes or 1 big potato.
2 Medium sized tomatoes
Gram Flour/Besan - 1.5 tbsp.
Oil - 1 tbsp.
Clarified butter/Ghee - 1tbsp.
Asafoetida/Heeng - 1 tsp.
Cumin Seeds/Jeera - 1 tsp.
Tumeric Powder/Haldi - 1 tsp.
Salt - as per taste
Coriander Powder/Dhaniya Powder - 1.5 tsp.
Red Chilli Powder/Laal Mirch Powder- 1 tsp.
1-2 Chopped Green Chillies ( Completely optional).
Garam Masala - 1.5 tsp
Dry fenugreek leaves/Kasoori Methi- 1 tsp.
Easy to follow steps:
Take Moong daal and Urad daal in a bowl, wash and soak it in warm water for 2-3 hours, take out excess water and grind into coarse paste.
Now, let's make the dough. Mix all purpose flour, semolina, half tbsp salt and 1/4 cup oil together and start binding everything, it should stick together, if it does not, add a tsp oil. Start adding water slowly to knead a soft dough. Cover it with a damp cloth/kitchen towel and let it rest while you prepare stuffing. See dough consistency in video below.
Now that our dough is ready and daal/lentils mixture is ground, let's cook it in some flavorful spices and make the filling. But, before doing it, quickly roast whole coriander seeds in a pan until they spread aroma and then slightly crush them (I used #mortar and #pestle for this step). In a pan, heat 2-3 tbsp of oil. Once it is medium hot add asafoetida, cumin seeds, turmeric powder, fennel powder, roasted coriander seeds, besan, and roast this concoction for 30-40 seconds on low flame. Now add mixture of daal and turn heat/flame to medium. Initially this mixture will tend to stick to the pan: "do not worry", keep scraping it off and mixing it with the spice mix. Add salt and red chilli powder. After a few minutes, mixture will start drying as the moisture evaporates. Once this filling feels dry and aromatic and changes its color to Brown, add amchur powder and mix it well.
And Voila! Our stuffing is ready...
Time to move on to Dum Aloo. Chop potatoes into cubes and wash them. Make tomato puree. Pat potatoes on a kitchen towel to soak water and fry them until they are golden (this step is optional but indeed it will bring a great taste to dum aloo). If you don't want to fry potatoes you can just boil and mash them with masher and they'll be ready to go in the curry.
In a pan, heat oil and ghee ( in dum aloo- ghee serves as a flavor enhancer) on medium flame, add asafoetida, cumin seeds, turmeric powder, besan, and roast the spices for few seconds, then add tomato puree, red chilli powder, coriander powder and salt. I added green chillies as I like it spicy. Let it cook until oil separates.
Add 1 cup of water, bring it to boil, add fried potatoes, give it a mix and lower the flame to low-medium. Cover the pan and let the curry simmer for 4-5 minutes. Stir it occasionally and mash potatoes slightly; this will ensure proper consistency of the curry. At the end, sprinkle garam masala and kasoori methi, mix it well, turn off the flame and our Dum Aloo is ready!
The only thing left now is to roll and flatten kachori and fry them. Make lemon sized balls from the dough, stuff 1 tbsp of daal stuffing and close it from the top pinching out any excess dough. To make it even easier I made small balls of the stuffing as well. You may watch this small video -
While doing this, heat oil to a moderate temperature in a deep pan/Kadhai on low to medium flame. To check temperature, you can drop a tiny piece of dough and it should settle down at the bottom with very few bubbles forming in the oil. Transfer 2-3 kachoris in oil and let them fry until they start floating and increase flame/heat to medium at this point.
Flip the kachoris and continue frying them till they turn Golden-Brown in color.
Serve them hot. My husband, who's a big food critique, said these turned out better than halwai's. I'm flattered ;-) ..... Don't forget to let me know how your's tasted.
Enjoy the treat!
Hope you liked the recipe and didn't find it too difficult. Let me know how this combo turned out for you. Don't forget to subscribe for more updates. Leave a comment for any questions/thoughts. Talk to you in my next mouthwatering recipe!
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