Dal Kachori with Allo ki sabzi ( Lentils Doughnuts with Potato Curry )

Banaras is a city popular for saree and kachoris,chaats.Coming to the recipe the banarasi kachori  and the potato curry is a simple and flavorful,tangy dish. In Banarasi cuisine , We see the usage of  Hing (Asafoetida ) and Aam Chur ( Dried Mango spice ) .

Though this dish is mainly Dal  kachori  and  in some places like  Agra which is again a very big part of India Culture and history , this is called as  Moth Kachori … This is favorite Breakfast / Lunch  or Brunch options … Streets of Banaras early  morning would have the aroma  of Kachoris getting fried and being served … People  thronging in the nearest Halwai to relish this absolutely  divine dish …  Kachori is crushed and then dipped in  Potato Curry .

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For the shells:
  • Refined Flour /Maida – 250 gms
  • Semolina /Sooji – 2tblsp
  • Salt – 1 tsp
  • Cooking oil – 50ml
For the Stuffing:
  • White lentil/Urad daal(white) – 1/2 cup
  • Fennel seeds /saunf ,Crushed – 2 tblsp
  • Chilli Powder/lal mirch – 2 tsp
  • Green Chillies /hari mirch- 2
  • Ginger grated  /adrak- 1 tsp
  • Garam Masala – 1/2 tsp
  • Asafoetida /hing- 1/2 tsp
  • Coriander Powder /dhaniya- 2 tsp
  • Baking soda – 1/4 tsp
  • Oil – 1 tsp

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  1. Take the refined flour and semolina in a bowl, add salt and refined oil, mix well
  2. Add water to make a soft dough and keep aside.
  3. Wash and soak urad daal for 4 hours, then drain and wash well.
  4. Coarsely grind the urad daal, fennel, chopped green chillies and ginger in a mixer .
  5. Take this mix in a bowl and add red chill powder, coriander powder, asafoetida, 1 t.s oil and mix well (it will look like the picture on the right).
  6. Add soda bi carbonate to this mixture just before you start making kachoris .
  7. Take a small walnut sized ball of the dough, flatten it and stuff 1 tsp mixture in it and seal the edges.
  8. Roll it a bit to make a  thick kachori (about the size of a small waffle).
  9. Heat oil in wok,  Then add the kachoris to the oil, and turn down the flame to medium. Every few seconds, flip the kachoris so that they are cooked form both the sides. Fry till both sides are brown and crispy and the kachori is puffed completely.



  • Boiled & mashed potatoes-4
  • Tomatoes (puree form)-2 small
  • Asoefoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/4 teaspoon
  • Coriander powder (dhania powder)-1 teaspoon
  • Turmeric powder-1/4 teaspoon
  • Salt to taste
  • Red chilli powder-1/4 teaspoon
  • Garam masala powder-1/4 teaspoon
  • Kasoori methi-a pinch
  • A teaspon of Aam chur powder
  • Oil-1 tablespoon
  • Water-1-2 cups
  • Coriander leaves to garnish


  • Heat 1 tablespoon oil in a pan.
  • Add hing & cumin seeds.
  • Once the cumin seed start to crackle add tomato & 1 teaspoon dhania powder.
  • Once the tomatoes start leaving oil add salt, 1/4 teaspoon turmeric powder, 1/4 teaspoon red chilli powder & 1/4 teaspoon garam masala powder & a pinch of kasoori methi and aam chur powder
  • Once the mixture leaves oil, add 1-2 cups water.
  • Give it a good boil & then add mashed potatoes.
  • Cover it with a lid & cook for around 10-15 minutes.
  • Check it if it is cooked & turn off the flame.
  • Garnish it wish coriander leaves.
  • Aalu ki sabzi is ready to be served with the kachor


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