Haridwar wali Kachori

Haridwar wali Kachori - Street Food

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Haridwar wali kachori aur aloo ki sabzi is a delicious poori sabzi available for breakfast in Haridwar. The kachoris are crisp and thick, stuffed with a spicy lentil masala mix. It is served in a spicy potato gravy.

I adapted my Haridwar wali kachori from here and also read about how it is available in the streets of Haridwar. The Pawan Kashyap, kachori wala who has a brisk business. You know the food is good and hygiene in the given conditions by looking out for a good street vendor who has a beeline surrounding the stall.

These crispy kachoris are thick with spicy lentil masala stuffing. The pooris are broken into smaller pieces and served in a light and spicy gravy of aloo. The vendor tops it with some fried chili and some green chutney. If you ask for it, a serving of sweet tamarind chutney is served as well. The dishes are served in plates are made of fresh leaves, called the dona and it is environment friendly for sure!

These crispy kachoris are served with some side dishes like the Aloo Jhol, Sukhi Aloo Subzi along with Sitapal Subzi and in some places even the Dhaba Style Chana Masala

In the Haridwar Street Food, I have these stuffed pooris, while it’s another delicious breakfast spread on C4AS.

Haridwar wali Kachori - Street Food

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Haridwar wali Kachori

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Haridwar Street Food

Haridwar wali Kachori - Street Food
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5 from 2 votes

Haridwar wali Kachori

Haridwar wali kachori aur aloo ki sabzi is a delicious poori sabzi available for breakfast in Haridwar. The kachoris are crisp and thick, stuffed with a spicy lentil masala mix. It is served in a spicy potato gravy.
Course Breakfast, Dinner
Cuisine Uttarakhand
Keyword Breakfast Bread, Popular Breakfast dish
By Cook Method Deep Fried
Occasion Weekend Special
Dish Type Deep Fried Dishes, Indian Flatbread, Poori Recipes
Servings 6 numbers
Author Srivalli

Ingredients

For the Kachoris

  • 2 cups Wheat Flour
  • Salt to taste
  • 1 tsp Ajwain
  • Water to knead

For the stuffing

  • 1 cup Urad dal
  • 1 inch Ginger
  • 2 nos Green Chilies
  • 1/4 tsp Garam Masala
  • Salt to taste
  • Cooking Oil for deep frying

Instructions

For the Urad filling

  • Wash and soak the urad dal for 2 hours. Drain and grind to a paste that is not very smooth along with ginger, green chilies, and salt.
  • Take the ground paste and microwave for 4 to 5 minutes in an interval of a minute as you stir it well. Once the paste reaches the dough consistency you can remove and keep it aside.
  • Traditionally the paste is fried to get a browned and dehydrated mix. The smoky flavour comes out after frying in a hot flame.

For the Kachoris

  • Take the flour in a wide bowl along with salt, ajwain, and hing.
  • Add warm water and slowly knead to a stiff dough.
  • Now divide the dough and stuffing into equal balls

Stuffing the pooris and frying

  • Flatten the dough balls on the sides, place a dough ball in the center.
  • Enclose from all sides and seal the stuffing well.
  • Heat a Kadai with enough oil for deep frying.
  • Gently slide the stuffed pooris and fry on both sides.
  • Drain the pooris on a kitchen towel.
  • Serve with aloo ki sabzi.
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4 comments

  1. These pooris sound so delicious , the lentil used in most pooris is either urad or moong dal , but it is the spices that make the difference – also the dough makes them different .
    We love eating them at the ghat after a bath , along with some malpuas and halwa ! Takes me back to good old days when we could travel .

  2. 5 stars
    I am so tempted to make stuffed pooris now. At the same time, I am kind of confused between kachoris and pooris now. 🙂 Anyways be it kachoris or pooris I am all up for it. Nicely done Valli.

  3. 5 stars
    Yes dona is a very common thing in the north and I love to eat in that. we even have green leaves plates and generally, in weddings, food is served in that. The Kachori looks yum

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