Qadirpur Breakfast | Kachori Aloo ki Sabzi

Qadirpur Breakfast | Kachori Aloo ki Sabzi is a delicious breakfast across North India. You can find this on the streets as well as chaat counters at Sweet shops.

We move on to Q today in our A to Z series of Breakfast on the Indian Streets. I have picked Qadirpur, which is a small village in the Barabanki District of Uttar Pradesh State, India. It is about an hour’s drive from the state capital Lucknow.

We all know about the love for Kachori among the UP folks. The kachori is a crisp deep-fried flaky pastry. It is stuffed with a spicy lentil mixture. This Kachori tastes delicious by itself but even better with Aloo ki Sabzi. The Halwai style Aloo ki Sabzi is a perfect accompaniment with this kachori.

Qadirpur Breakfast | Kachori Aloo ki Sabzi

Ingredients to make Qadirpur Breakfast | Kachori Aloo ki Sabzi

Maida: Use a good quality maida, and sieve it to break any lumps.

Ghee: Warm the ghee, do not reduce the quantity mentioned. The crust mainly depends on it.

Oil: Any cooking oil is fine for frying the kachori. I normally use Rice Bran oil. Pour it into a thick-bottomed kadhai or wok.

Moong Daal: Wash and soak the daal for 2-4 hours.

Spices: We will add just salt to the crust, but for stuffing use fennel seeds, and coriander seeds along with red chilly powder, mango powder, and garam masala.

How to Make Qadirpur Breakfast | Kachori Aloo ki Sabzi

For Aloo Sabzi follow any one of the following recipes, all of them taste excellent with Kachori.

Aloo Sabzi Halwai Style

Sookhe Aloo Sabzi ki Sabzi

Tari wale Aloo ki Sabzi

Ghughni Aloo

Qadirpur Breakfast | Kachori Aloo ki Sabzi

To make Kachori let’s prepare the stuffing first-

Wash and soak the moong dal for at least 2 hours.
Wash again, and drain off the water, now transfer it to a mixer jar. Grind it coarsely. Keep aside.
Now heat ghee in a kadhai, add cumin seeds and let crackle. Add fennel seeds, coriander seeds and asafoetida.
Simmer the flame, and add turmeric powder, chilly powder, coriander powder, garam masala, dry mango powder and salt. Sauté the spices until they turn aromatic.
Now add besan and roast till it is pinkish and lends out a wonderful aroma.
Time to add the coarsely ground moong dal. Mix well, blending the besan and the moong dal paste. Cook on simmer till well combined. The mix should be dry.
Transfer to a wide plate to cool.

Let’s make the Kachori Dough

Take maida in a big bowl, add salt and hot oil and mix well.
Gradually add cold water and knead a soft and smooth dough.
Don’t knead the dough too much.
Grease the dough with oil and cover and keep it aside for 15-20 minutes.

Making Kachori

After 20 minutes, knead the dough slightly.
Take a little amount of dough, equal to the size of a lemon, and roll giving it a round shape.
Take the dough ball and flatten it with help of your fingers giving it a shape like a bowl.
Now fill this bowl with 1 tsp stuffing and lift the dough from all sides to seal the stuffing.
Similarly, prepare all kachoris balls.

Frying the Kachori’s

Preheat oil in a wok for frying kachoris.
Oil should be medium hot for frying kachoris.
Roll the stuffed dough ball with your hand or fingers gently into thick kachori.
Fry the kachori in medium hot oil.
Place as many kachoris as possible in the wok at one time.
Flip the side when kachoris turn puffy and are slightly brown from beneath.
Keep flipping the kachoris and fry until they turn golden brown in colour.
Keep the flame low to medium, to get crunchy and crusty kachoris.
Once the kachoris are crisp and golden remove them on absorbent paper.
Serve hot with Aloo ki Sabzi.

Qadirpur Breakfast | Kachori Aloo ki Sabzi

Serving Suggestions

Kachori is a flaky, crispy deep-fried snack and you can enjoy it as it is. You can also serve the kachori with

Storage Suggestions

Kachori is deep-fried and it can be easily stored in an airtight jar or box for up to 2-3 days. It might become soggy, due to the weather.

If you wish to freeze the kachori, just store them in an airtight container. Refresh them in an air fryer.

Types of Kachori

Did you ever think that Kachori can be so versatile? Check out the different varieties of this snack.

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5 from 2 votes

Qadirpur Breakfast | Kachori Aloo ki Sabzi

Kachori Sabzi is a delicious breakfast across North India. You can find this on the streets as well as chaat counters at Sweet shops.
Course Appetizer, Breakfast, Snack
Cuisine Indian Cuisine, Uttar Pradesh
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Servings 4
Author Vaishali Sabnani

Equipment

  • Pan / Kadai / Wok
  • Mixing Bowl
  • Slotted Spoon

Ingredients

Stuffing for Kachori

  • 1/2 cup Moong Dal
  • 1 tsp Ghee
  • 1 tsp Fennel Seeds
  • 1 tsp Cumin Seeds
  • Pinch Asafoetida
  • 1/4 tsp Turmeric Powder
  • 1 tsp Chilly Powder
  • 1 tsp Coriander Powder roughly pounded
  • 1 tsp Garam Madala
  • 1 tsp Dry Mango Powder
  • 1/2 tsp Salt
  • 1/4 cup Besan

Kachori

  • 21/2 cups Maida
  • 1/2 tsp Salt
  • 3 tbsp Ghee
  • Cold water for kneading

Instructions

Stuffing

  • To make the stuffing , wash and soak the moong dal for at least 2 hours.
  • Wash again , and drain off the water, now transfer it to a mixer jar. Grind it coarsely. Keep aside.
  • Now heat ghee in a kadahi , add cumin seeds , let crackle. Add fennel seeds, coriander seeds and asafoetida.
  • Simmer the flame , and add turmeric powder, chilly powder, coriander powder, garam masala, dry mango powder and salt. Sauté the spices until they turn aromatic.
  • Now add besan and roast till it is pinkish and lends out a wonderful aroma.
  • Time to add the coarsely ground moong dal. Mix well , blending the besan and the moong dal paste. Cook on simmer till well combined. The mix should be dry.
  • Transfer to a wide plate to cool.

Kachori Dough

  • Take maida in a big bowl, add salt and hot oil and mix well.
  • Gradually add cold water and knead a soft and smooth dough .
  • Don’t knead the dough too much.
  • Grease the dough with oil and cover and keep it aside for 15-20 minutes.

Making Kachori

  • After 20 minutes, knead the dough slightly.
  • Take a little amount of dough, equal to the size of lemon, and roll giving it a round shape.
  • Take the dough ball and flatten it with help of your fingers giving it a shape like a bowl.
  • Now fill this bowl with 1 tsp stuffing and lift the dough from all sides for sealing the stuffing.
  • Similarly, prepare all kachoris balls.

Frying the Kachori’s

  • Preheat oil in a wok for frying kachoris.
  • Oil should be medium hot for frying kachoris.
  • Roll the stuffed dough ball with your hand or fingers gently into thick kachori.
  • Fry the kachori in medium hot oil.
  • Place as many kachoris as possible in the wok at one time.
  • Flip the side when kachoris turn puffy and are slightly brown from beneath.
  • Keep flipping the kachoris and fry until they turn golden brown in colour.
  • Keep the flame low to medium, to get crunchy and crusty kachoris.
  • Once the kachoris are crisp and golden remove them on absorbent paper.
  • Serve hot with Aloo ki Sabzi.
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Let’s check the Breakfasts that I have already posted in this series.

A -Z Breakfast on Indian Streets

January

Amritsar Breakfast | Chola Poori

Bhavnagar Breakfast | Chana Moth

Chandigarh Breakfast | Matar Paneer Paratha

February

Delhi Breakfast | Bedmi Poori

Eklingji Breakfast | Mirchi Vada

Faridabad Breakfast | Katlambe Aloo Chole

March

Ghaziabad Breakfast | Poori Sabzi Halwai Style

Haridwar Breakfast | Chola Aloo Poori Thali

Indore Breakfast | Poha Jalebi

April

Jamnagar Breakfast | Bhareli Poori

Kolkata Breakfast | Pitai Paratha with Ghughni

Lonavala Breakfast | Vada Pav

May

Morbi Breakfast | Poori Shaak Ganthiya

Nashik Breakfast | Misal Pav

Okha Breakfast | Channa Chevdo

June

Patna Breakfast | Poori Sabzi Thali

2 thoughts on “Qadirpur Breakfast | Kachori Aloo ki Sabzi”

  1. 5 stars
    To have found a place with Q is too much! and on top to get such a sinful breakfast is simply amazing!…very nice Vaishali..when I see this, I am reminded of your cousin and Mathura…what a wonderful time we had!

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