Khasta Kachori with Aloo ki Sabji I Jalebi I Breakfast Recipes I Pankaj Bhadouria

Get ready to experience one of India’s most famous breakfast recipes- khasta kachori aloo ki sabji, that is best enjoyed with Jalebi!
Khasta Kachori, as the name suggests, is a crisp, flaky kachori that has a filling of roasted urad dal. The aloo ki sabji that accompanies this Khasta Kachori is not one with gravy but a dry aloo ki sabji. The khasta kachori is always served with Jalebi. Jalebi is the ideal combination that sets off the spicy khasta kachori.
I have shared with you the recipe of an instant jalebi that you can make at home.
Try out this Lucknow special breakfast recipe Khasta Kachori Aloo ki Sabji & Jalebi and let me know how you liked it!


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Khasta Kachori
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves :4-5

Ingredients:
For dough:
2 cups Refined flour
Salt to taste
½ tsp Ajwain
½ cup Ghee
For filling:
1 cup Urad dal (soaked)
3 tbsp Coriander seeds
2 tbsp Cumin seeds
2 tbsp Fennel seeds
1 tbsp Black pepper corns
1 tsp Red chilli powder
1 tsp Garam masala
½ tsp Black salt
1 tbsp Dry mango powder
Baking soda ½ tsp
Salt to taste
2 tbsp oil
For aloo ki sabzi:
700g Potatoes (boiled)
3 tbsp Mustard oil
1 tsp Cumin seeds
1 tbsp chopped Ginger
1 tbsp chopped Green chillies
1 tsp Red chillies Flakes
½ tsp hing
1 tbsp Dry mango powder
1 tsp Garam masala
½ cup chopped coriander
½ cup chopped mint leaves

Method:
Add the salt, ajwain to the flour. Rub the ghee in the flour to resemble bread crumbs. Add sufficient water to knead into a smooth dough. Rest the dough for 20 minutes.
Drain the dal and grind to a coarse paste. Roast the Coriander seeds, Cumin seeds, Fennel seeds, Black pepper corns lightly in a pan. grind to a coarse powder.
Heat 2 tsp oil in a pan. add the hing followed by the dal. Roast the dal dry and fragrant. Add the powdered spices, half the ground masala and sauté till the mixture is dry. Season to taste.
Knead the dough for 2 minutes. Break lemon sized balls of the dough. Flatten the balls and fill in with 1 tbsp filling. Close and seal. Flatten the kachori with your palms. Fry on low heat, slowly till the kachoris are golden and crisp.
Cut the potatoes into cubes.
Heat mustard oil. Add the hing and cumin seeds. Add the potatoes and fry till golden. Add the remaining ground masala and all spices. Season to taste. Add the chopped coriander, mint and mix well.
To make the syrup, bring to boil the sugar and the water in a pan. Reduce to a simmer and cook further for 7-8 minutes till you have a syrup of 1 string consistency.
Remove from heat.

Jalebi
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 4-5

Ingredients:
1 cup flour
1 cup sugar
1/4 cup yoghurt
yellow colour
1 tsp baking powder
Ghee to fry

Method:
Mix together the flour, yoghurt, lemon colour in a bowl. Add sufficient water, a little at a time, to make a smooth batter of coating consistency. Add the baking powder and mix well. Set aside for 2 minutes.
Heat 1” ghee or oil in a flat pan.
Fill the batter in a piping bag and pipe out spirals to make the jalebis.
Once crisp from one side, flip and crisp from the other side too. Cook till the bubbling is almost stopped.
Remove from the ghee and soak the jalebis in lukewarm syrup for 1 minute.
Remove and serve hot with Khasta Kachori.

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