16/07/2026
Aligarh Ki Kachori is a famous Uttar Pradesh delicacy known for its extra crispy texture, flavourful stuffing and irresistible taste. Served hot with sabzi, chutney or chai, this traditional kachori has been loved for generations.
Portion Serving: 4-5 people
Preparation Time: 5-10 minutes
Cooking Time: 60 minutes
Ingredients:
For aloo sabzi:
Oil 1 tbsp
Bay leaf 1 pc
Black pepper 6-7 pcs
Jeera 1 tsp
Turmeric powder ½ tsp
Add a splash of water
Potatoes 5-6 pcs (diced with skin)
Kasoori methi 1 tsp
Dry ginger powder 1 tsp
Salt 1 tsp
Add a little water
Coriander powder 1 tbsp
Black salt ½ tsp
Yellow chilli powder 1 tsp
Red chilli powder ½ tsp
Amchur powder 1 tsp
Ginger chopped 1 tsp
Green chilli chopped 1 tsp
Add a splash of water
Garam masala 1 tsp
Hing water 1½ tbsp
Fresh coriander chopped ½ tbsp
For hing water:
Hing ½ tsp
Water a little
For kachori:
Wheat flour 2 cups
Refined flour 1 cup
Ajwain 1 tsp
Kasuri methi 1 tsp
Oil 1½ tbsp
Water as required
Oil for frying
For chass:
Curd 1 cup
Water a little
Salt a pinch
Jeera powder ½ tsp
Ginger chopped ½ tsp
Coriander chopped 1 tbsp
Method:
For Aloo Ki Sabzi 🥘🥘🥘
Heat oil in a pan and add bay leaf, black pepper and jeera.
Let the spices crackle and release aroma. Add turmeric
Add a splash of water
so the turmeric does not burn.
Wash the potatoes well and keep the skin on.
Cut them into medium dice.
Now add diced potatoes with skin and mix well so they are coated evenly.
Add kasoori methi, dry ginger powder and salt. Mix properly and add water to cook the potatoes until soft.
Once potatoes are cooked and the water has reduced slightly, add coriander powder, black salt, yellow chilli powder, red chilli powder and amchur powder.
Add chopped ginger and green chillies.
Lightly mash a few potatoes to thicken the gravy.
Add a splash of water to adjust the consistency, then add garam masala powder.
Add hing water and finish with fresh coriander
For Kachori
In a bowl mix wheat flour, refined wheat flour, salt, ajwain, and kasoori methi.
Add oil and water mixture, and knead into a hard dough.
Divide the dough into portions. apply a little oil and roll into small Puri
Heat oil on medium flame.
Fry the kachori lightly until half-cooked without much colour.
Drain the oil and let them cool slightly.
Refry in hot oil till golden brown, crisp, and keep it on a lined tissue paper plate and drain the excess oil
For Chass:
In a bowl, add curd and whisk it well.
Pour chilled water and mix until smooth and frothy.
Add salt, jeera powder, chopped ginger, and fresh coriander.
Serve hot, crispy Kachori with spicy aloo sabzi and chilled chass for a classic Aligarh-style meal
