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Kachori with Aloo Sabzi

Name: Kachori with Aloo Sabzi
Total time: 105 min
Yield: 4
Ingredients: 250 g Wheat flour; 100 g All-purpose flour; 100 g Split black lentils, split skinned urad daal, soaked 3 hours; 1 tsp Fennel seeds; 1 tsp Cumin seeds; 1 tsp Red chilli powder; 4 pc Potato; 2 pc Tomato; 0.5 tsp Turmeric; 500 ml Cooking oil; to taste Salt; 2 pc Green chilli

105 min Medium 4 servings

Serves 4 · Total 105 min · Prep 60 min · Cook 45 min

Updated on 8 November 2026

Photo: Shobhit Dwivedi / CC BY-SA 4.0

Crisp fried discs of dough stuffed with a spiced lentil filling, eaten with a thin, tangy potato curry. It is a classic weekend breakfast in Urdu-speaking households in Karachi, usually with a cup of chai.

Quick answer: 105 min in total · serves 4 · main ingredients: Wheat flour, All-purpose flour, Split black lentils, Fennel seeds · amounts in metric and US

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Ingredients

Metric US

250 g 2 cup Wheat flour
100 g 0.8 cup All-purpose flour
100 g 0.5 cup Split black lentils, split skinned urad daal, soaked 3 hours
1 tsp 1 tsp Fennel seeds
1 tsp 1 tsp Cumin seeds
1 tsp 1 tsp Red chilli powder
4 pc 4 pc Potato
2 pc 2 pc Tomato
0.5 tsp 0.5 tsp Turmeric
500 ml 2 cup Cooking oil
to taste to taste Salt
2 pc 2 pc Green chilli (Optional)

Steps

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Mix the atta, maida, 2 tablespoons of oil and a pinch of salt with enough water to make a soft dough. Cover and rest for 30 minutes.
⏱ Dough rest · 30 min
Drain the soaked daal and grind it coarsely without much water. Fry the fennel and cumin in 1 tablespoon of oil, add the daal, chilli and salt, and cook 6 minutes until dry. Cool.
⏱ Cooking filling · 6 min
Divide the dough into 12 balls. Flatten each, put a spoon of filling in the centre, seal and roll gently into a 7 cm (3 inch) disc.
For the sabzi, fry cumin in 3 tablespoons of oil, add chopped tomatoes, turmeric, chilli and salt and cook 5 minutes. Add the potatoes (boiled for about 15 minutes, then peeled and cubed) and 2 cups (480 ml) of water and simmer 15 minutes.
⏱ Simmering · 20 min
Heat the frying oil to about 170 °C / 340 °F (a pinch of dough should sizzle gently and rise).
Fry the kachoris on medium-low heat, turning once, for about 4 minutes each until puffed and golden. Drain on paper.
⏱ Frying (per batch) · 8 min
Serve hot with the aloo sabzi, green chillies and chai.

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Frequently asked questions

How long does Kachori with Aloo Sabzi take?

105 minutes in total: about 60 minutes of prep and 45 minutes of cooking.

Is Kachori with Aloo Sabzi hard to make?

Degchi rates it medium. The method has 7 steps, and 4 of them have a timer you can start on this page.

How many people does Kachori with Aloo Sabzi serve?

This recipe serves 4. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.

Is Kachori with Aloo Sabzi halal, vegetarian or eggless?

It is marked halal in our recipe data. It is vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.

What will I probably need to buy for Kachori with Aloo Sabzi?

Everyday staples that Degchi counts as pantry basics: red chilli powder, turmeric, cooking oil, salt. Spice-box items: fennel seeds, cumin seeds. Fresh items you will probably need to buy: potato, tomato. Lentils, grains and other dry goods: wheat flour, all-purpose flour, split black lentils.

Any tips for making Kachori with Aloo Sabzi?

Seal the edges well; a gap lets the filling leak into the oil. Hot oil can spit: lower the kachori in gently and keep children away from the pan.