Kachori
Indian
Intermediate
AppetizerMathura Street Food Classic: Kachori Recipe With Spicy Dubki Aloo
Kachori
40 mins
Cooking Time
Intermediate
Difficulty
48
Ingredients
Veg
Diet
Kachori carries a long connection with North Indian street kitchens where breakfast stalls begin the day with sizzling oil and the aroma of fried dough. In Mathura, this dish becomes a hearty meal because the crispy pastry arrives alongside a thin, spiced potato curry called Dubki Aloo. The contrast between crunchy shell and tangy gravy makes it memorable for travellers exploring temple lanes and morning bazaars.
Mathura kachori stands out because of the urad dal filling cooked with hing, spices, and a touch of tanginess. Vendors press the stuffed dough gently before frying so the crust stays flaky rather than overly puffed. Served piping hot, the savoury pastry absorbs a little of the potato curry, creating layers of spice and texture in every bite.
Ingredients
UNITSIngredients
10–15 pcsPalak leaves (For Masala Paste)
a handfulCoriander
4–5 pcsCloves
8–10 pcsBlack pepper
3 pcsGreen cardamom
2 pcsBlack cardamom
1 tspSaunf
1/4 tspMethi seeds
1/2 inchGinger
2 pcsGreen chilli
1 tbspCoriander seeds
1/2 tbspKasoori methi
2 pcsDry red chilli
as requiredWater
2 tbspMustard oil (For Dubki Aloo)
2 pcsBay leaf
1 tspJeera
1 tspRed chilli powder
1/2 tspTurmeric powder
1 tspCoriander powder
prepared aboveMasala paste
as requiredWater
4–5 pcsBoiled potatoes
1/2 tspBlack salt
1/2 tbspAmchur powder
2–3 tbspRefined flour slurry
1 tspSalt
1 tspHing dissolved in water
1 tspChopped coriander
1/2 tbspGhee (For Urad Dal Stuffing)
1/2 tspJeera
1 tspChopped ginger
1 tspChopped green chilli
1/2 tspHing
1 cupSoaked urad dal
1/2 tspTurmeric powder
1/2 tspRed chilli powder
1/2 tspCoriander powder
1/2 tspJeera powder
1/4 tspGaram masala
1/2 tspSalt
1/2 tbspChopped coriander
1 tbspAmchur powder
1 cupRefined flour (For Dough)
1/2 tspSalt
1/4 tspAjwain
1 tbspGhee
for fryingOil