Potato chunks in a thin gravy, is a great accompaniment for bedmi poori and kachori. These dishes are very popular in Uttar Pradesh. Kachoris are a popular street food, served with aloo ki sabzi which is also known as mathura ke dubki wale aloo. I like to jazz it up a lil bit with some finely chopped onions, sev and green chutney. Hot crispy kachori from the oven or freshly deep fried bedmi poori with spicy aloo sabzi is so yummy.
oil 3 tbsp
potatoes 3 large (boiled, peeled and crush into rough chunks with hand)
methi/fenugreek seeds 1/8 tsp
jeera/cumin seeds 1/2 tsp
hing/asafoetida 1/4 tsp
green chili 2, finely chopped
ginger grated 1 tsp
tomato 1 medium size, finely chopped
turmeric powder 1/2 tsp
coriander powder 1 tsp
red chili powder 3/4 – 1 tsp
amchur 1/4 to 1/2 tsp
garam masala 3/4 tsp
salt to taste
coriander leaves 1/4 cup, chopped
water 4 cups
Heat oil in a pan, add the fenugreek seeds, cumin seeds and asafoetida.
Sauté for few seconds, add the finely chopped green chili and grated ginger.
Add chopped tomato, cook it covered with a lid for 5-6 mins on low-medium flame.
Mix in turmeric powder, red chili powder, coriander powder and salt.
Add the boiled potatoes chunks and give a stir.
Add water, bring to a boil, cover with a lid and cook on low-medium flame for 15-18 mins.
Stir in amchur and garam masala and turn off the stove.
Add the chopped coriander leaves and mix.
for serving with kachori
Pour aloo sabzi over baked kachori with aloo sabzi serve with some sev and coriander leaves. Optional: can add finely chopped onions and green chutney