Before my wedding I had not tasted this dish. .But post wedding, I developed a liking for this dish gradually. I too started looking for recipes to cook this for my hubby. . Since he loved it.. The subzi always turned out good. But I had to try many times before I started making proper kachoris. . Earlier, when I had started making these soon after marriage.. my stuffing would come out and leak in the oil. .. I can say I have come a long way in these 8 years.




    For the kachoris outer covering

1. Whole wheat flour or ghehun ka aata – 1 to 2 cups depending on the size of your family.

2. Salt to taste

3. Ghee  2 tablespoon

4. Water for kneading.

For the stuffing

1. Urid dal 3/4th cup soaked for 30 to 45 minutes.

2. Salt to taste

3. Green chilies 3 to 4 finely chopped

4. Ginger finely chopped 2 teaspoons.

5. Dry roast 1 teaspoon jeera, 1 tsp coriander seeds, 3 whole red chillies, 1 tsp saunf.. and powder it. You can also use powder instead.

6. Amchur powder 1/2 tsp

7. Coriander leaves 2 to 3 tsp

8. Hing 1/2 tsp

9. garam masala or goda masala 1/4th tsp

10. Oil for frying


1. Soak the Urid dal for at least 30 to 45 minutes.

2.Take a wide bowl add the flour, salt and ghee. Mix the ghee well in the flour and crumb it with your fingers.

3. Add little water at a time and make a stiff dough similar to poori dough.

4. Add a little oil, coat the dough and cover and set aside.

5. Drain the water from the dal, wash it well and remove all the water. Take mixer jar and grind it without water. Grind it into a coarse powder.. (don’t make it a paste. You just need to pulse it for a few seconds in a mixer so that it breaks down. .)

6. Dry roast jeera, saunf, red chilies, coriander seeds. Powder it. I like to make my own masalas. . So, I pound it in my iron mortar and pestle. I like to pound it to a coarse powder ..


7. Finely chop ginger and green chilies.

8. Take a pan, add oil.  Once oil is hot, add Hing and 2 teaspoons of the pound masalas. Now add the green chilies and ginger. . Sauté it till the chili and ginger are done.

9. Once you get good aroma of the masalas add the ground Urid dal. Mix it well on low heat. Add little oil if needed.

10. Add salt and keep mixing. The dal would separate and become powder.. keep sautéing till it turn a nice brown color and you get the aroma of dal.

11. Once the mixture turns brown in color add garam masala or goda masala
(I used home made goda masala). Take off heat. Add amchur and chopped dhaniya pati or coriander leaves. Mix well and set aside. Check for salt.

12. Heat oil in a kadhai for frying the kachoris.

13. Take a small amla sized ball and make a small poori.


14. Take one tsp of the stuffing mixture and place in the center of the poori.

15. Now slowing bring together all the sides of the poori and seal it. Like in the picture below.


16. With a light hand slightly roll out the pooris. No need to make it very big. Just slightly roll out. Like the picture below.


17. Check the oil. If it is hot enough slowly drop the pooris and deep fry them. Slowly turn and fry and remove from oil when both sides puff up. (I held one side of the kachori with the ladle to puff it up )

18. Serve hot with rasadar aloo subzi.



Rasadar aloo and mutter subzi


1. Aloo or potato 4 medium cut in half and pressure cooked for 5 to 6 whistles.

2. Salt to taste

3. Green Peas a little more than a handful. Pressure cooked for 1 whistle.

4. Green chilies 4 to 5 finely chopped

5. Ginger finely chopped 2 tsp.

6. Coriander leaves  2 to 3 tsp.

7. Juice of lemon 1 to 1/2 tsp. . Depending on the quality of lemon.

8. Goda masala 1/4 tsp

9. The pound masala we prepared above comprising jeera, coriander, saunf and red chili – 1 to 1/2 tsp.

10. Whole red chili 2 broken into half.

11. Jeera 1 tsp for tempering. And 1 tsp Hing.

12. Ghee 2 tsp for tempering.

13. Water 2 to 3 cups

14. Turmeric powder 1/4th tsp


1. Take a pan, add ghee. Once ghee is hot add jeera and Hing. Let it splutter. Add the broken red chilies. Add the boiled peas. Sauté for 2 minutes.

2. Add turmeric powder and pound masala, Sauté for 1 minute and add chopped green chilies and ginger. Sauté till they are done.

3. Add 1 cup water. Peal potatoes and cut them or break them into small chunks.. don’t mash them to paste. Add these potatoes to the pan. Add 1 more cup water. The dish should have lot of gravy.

4. Add salt and let it cook. After 5 to 7 minutes the gravy will thicken. . Add more water if it has become too thick. Add goda masala and check salt. Turn off the heat.

5. Add lemon juice and garnish with coriander leaves.

6. Adjust spice according to your liking. We like it a little hot.

Enjoy the kachoris with the rasadar subzi. .