Sabzi kachodi

Recipe by
Total Time:
7 hours
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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Ingredients

  • For the dough: 1/2 cup - udad dal
  • 2 cups - plain flour
  • salt
  • 1 tsp - kaala jeera
  • For the sabzi:
  • 5-6 - boiled potatoes
  • 2 tbsp - cooking oil
  • 1/2 tsp - saunf
  • 1/2 tsp - kaala jeera
  • 1/2 tsp - methi seeds
  • 1/2 tsp - cumin seeds
  • 2 - laung
  • 1/2 tsp - haldi
  • 1 tsp - red chilli powder
  • 2 tbsp - dhania powder
  • 1 tsp - amchoor
  • 1 tsp - garam masala
  • salt
  • oil

How to Make Sabzi kachodi

  • To prepare the dough:
  • Soak udad dal for 3-4 hrs and then drain the water and grind it into a very fine paste.
  • Mix this paste into the flour and add salt and kaala jeera to it.
  • Add water if necessary and make a semi-hard dough. Keep it for 2-3 hrs.
  • To make the kachodi:
  • Make very small balls of the dough. Give each ball the shape of a poori by rolling it into a circle. Fry it in boiling oil.
  • To make the sabzi:
  • Heat oil in a pan. Once it is heated, add jeera, kaala jeera, methi seeds, saunf and laung and cook it for 1/2 a minute.
  • Add haldi, red chilly powder and 3 cups of water to it.
  • Add boiled potatoes, dhania powder and salt and cook it for some time.
  • Add amchoor and garam masala when the sabzi is cooked.

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