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Full written recipe for Khasta kachori with aloo ki sabzi & kachalu ki chutney

For dough:
Ingredients:
Refined flour 2 cups
Salt to taste
Ajwain ½ tsp
Ghee 3 tbsp (melted)
Water ½ cup + 1 tbsp or as required


For spice mix:
Ingredients:
Coriander seeds 3 tbsp (roasted)
Cumin seeds 2 tbsp (roasted)
Fennel seeds 2 tbsp
Black pepper corns 1 tsp
Pinch of salt

For aloo ki sabzi:
Ingredients:
Mustard oil 2-3 tbsp
Cumin seeds 1 tsp
Ginger 1 inch (chopped)
Green chillies 2-3 nos. (chopped)
Red chillies 2 nos. (whole)
Spice mix 2 tbsp
Asafoetida 2 tsp
Turmeric ½ tsp
Spicy red chilli powder 1 tbsp
Kashmiri red chilli powder 1 tsp
Hot water 200 ml
Tomatoes 2 nos. (chopped)
Salt to taste
Potatoes 5-6 (boiled)
Jaggery 1 tbsp
Dry mango powder 1 tsp
Garam masala 1 pinch
Black salt 1 pinch
Green chillies 2-3 nos. (slit)
Boiling water 1-1.5 litres approx.
Fenugreek seeds 1 tsp (soaked)
Kasuri methi 1 tbsp
Fresh coriander small handful

For pitthi:
Ingredients:
Urad dal ¼ cup (soaked for 5-6 hours)
Spice mix 3 tbsp
Red chilli powder ½ tbsp
Garam masala 1 tsp
Hing 1 tsp
Dry mango powder 2 tsp
Black salt 1 tsp
Baking soda ½ tsp
Kasuri methi 2 tbsp
Salt 1 pinch
Gram flour 5-6 tbsp (coarse)
Oil 2-3 tbsp
Water 2-3 tbsp

For kachori:
Ingredients:
Dough
Pitthi
Oil (for frying)



For kachalu ki chutney:
Paste:
Ingredients:
Whole aamchur 25gm (soaked)
Fresh coriander small handful
Mint leaves small handful
Green chillies 1-2 nos.
Ginger ½ inch
Fennel seeds ½ tbsp
Cumin seeds ½ tsp (roasted)
Jaggery ½ tsp
Vinegar 1 tsp
Kashmiri red chilli powder 1 tbsp
Coriander powder ½ tbsp
Black salt ½ tsp
Salt to taste
Soaked aamchur water as required


Chutney:
Ingredients:
Kachalu ½ cup
Lemon juice 1 tsp
Salt a pinch
Coriander powder a pinch
Kashmiri red chilli powder a pinch
Black salt a pinch
Paste

Assembly:
Kachori
Aloo ki sabzi
Kachalu ki chutney
Green chillies
Ginger julienne

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