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Kachori Sabzi
Kachori Sabzi
Kachori Sabzi is a popular Indian dish that consists of crispy, deep-fried pastries called kachoris served with a tangy and spicy vegetable curry, or sabzi. The kachoris are typically stuffed with a spiced mixture of lentils, onions, and spices, giving them a delicious and savory flavor. The sabzi is usually made with a medley of vegetables cooked in a flavorful gravy.
Ingredients
Kachori:
Kachori Filling:
- 1 cup yellow lentils soaked and drained
- 1 small onion finely chopped
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Oil for sautéing
Sabzi:
- 2 cups mixed vegetables (carrots, peas, beans, potatoes), diced
- 1 onion finely chopped
- 2 tomatoes pureed
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- For the kachori dough, in a mixing bowl, combine the all-purpose flour, semolina, ghee or oil, and salt. Gradually add water, kneading until you have a smooth and firm dough. Cover it with a damp cloth and let it rest for 15-20 minutes.
- In the meantime, prepare the kachori filling. Heat oil in a pan, add cumin seeds, and let them splutter. Then, add the chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and sauté for another minute.
- Now, add the soaked and drained lentils to the pan, along with coriander powder, red chili powder, and salt. Cook until the lentils are tender and well combined with the spices. Remove from heat and let the filling cool down.
- Next, divide the kachori dough into small balls, approximately golf ball-sized. Flatten each ball using your fingers and place a spoonful of the lentil filling in the center. Gently bring the edges together and seal the kachori.
- Heat oil in a deep frying pan or kadai. Deep fry the kachoris on medium heat until they turn golden brown and crispy. Remove them from the oil and drain on a paper towel to remove excess oil.
- For the sabzi, heat oil in a separate pan. Add cumin seeds and let them crackle. Then, add the chopped onions and sauté until they become translucent. Add the tomato puree, turmeric powder, red chili powder, and salt. Cook until the tomatoes are cooked and the mixture thickens.
- Now, add the diced vegetables to the pan along with a little water. Cover and cook until the vegetables are tender. Sprinkle garam masala and mix well. Adjust the seasoning if needed.
- Serve the kachoris hot with the sabzi on the side. Garnish with fresh cilantro.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 633kcal (32%)Carbohydrates: 105g (35%)Protein: 25g (50%)Fat: 14g (22%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 29mg (10%)Sodium: 358mg (16%)Potassium: 1001mg (29%)Fiber: 23g (96%)Sugar: 5g (6%)Vitamin A: 5388IU (108%)Vitamin C: 24mg (29%)Calcium: 94mg (9%)Iron: 9mg (50%)
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