Masala aloo bhare khasta kachori

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Khasta kachori is a wonderful tea time snacks. Khasta kachoris are stuffed kachoris which are generally stuffed with lentils but at home you can stuff it with any filling of your choice. Today I have stuffed these kachoris with masala potato. I prepare a special roasted mixed spices powder to make the masala aloo and also add it in the tamarind chutney and other dishes, which i will share in my later posts.
So, lets take a look at the recipe for making masala aloo bhare khasta kachori.


For making the dough

All purpose flour or maida 4 tbsp
Gram flour or besan 1 and ½ tbsp
Melted ghee 1 and ½ tbsp
Salt asper taste
Fennel seeds ½ tsp

For making the filling

Potatoes 2 medium sized cooked
Onion 1 medium sized sliced
Green chillies 3 or 4 chopped
Asafoetida or hing 1/4th tsp
Roasted mixed spices powder ½ tbsp
Dry mango powder 1 tsp
Red chilli powder 1 tsp
Salt asper taste
Oil 1 tbsp + enough oil for deep frying the kachoris


• Take all the ingredients under heading ‘for making dough’, in a mixing bowl. Rub and mix well with your hands until the flour mixture could form dry lumps and easily broken with little pressure.
• Now add water little by little and knead the flour to a firm dough, not too soft. Brush some ghee or oil on top of the dough and keep in an air tight container for about ½ an hour
• Heat 1 tbsp oil in a pan at medium flames. Once heated, add asafoetida and sauté for few seconds.
• Add the sliced onion, green chillies and stir and fry until the onions turn golden brown in colour
• Mash the cooked potatoes and add them to the pan. Stir and mix well with the frying onions
• Add the roasted mixed spice powder, dry mango powder, red chilli powder and salt and mix well
• Now switch off the flames and allow the potato mixture to cool down
• Take the dough out and knead it once more for few seconds. Make 5 equal portions of the dough and give them the shape of a ball by rolling between your palms
• Take 1 dough ball at a time and keep the remaining balls covered. Pressing lightly with your thumbs in the centre of the ball give it the shape of a bowl
• Now place sufficient amount of the potato mixture in the dough bowl and seal the edges, in the same way you seal the edges for making stuffed parantha
• Now pressing with the thumbs lightly, flatten the stuffed dough balls a little to form the kachori
• Following the above procedure make all the kachoris and keep aside
• Take enough oil in a kadhai to deep fry the kachoris at minimum flames. Once the oil gets heated up a little, gently drop in the kachoris and deep fry until they turns light golden brown from both sides. Remember not to make the oil too hot before adding the kachoris.
• Frying the kachoris in less hot oil is an important step to make khasta kachoris
• Once fried, take out the kachoris onto a serving plate and serve the hot masala aloo bhare khasta kachori with tamarind chutney and enjoy.

Peyaji ( onion pakora)

Hello my dear friends and fellows! Welcome to my space Dish of Delight once again!

Onion pakora is quite a popular pakora sold at shops and also made at home. People of all regions of our country is familiar to this pakora. Onion pakora at our place is known as peyaji. At shops these pakoras are made with besan i.e. gram flour but at home I make it with masoor dal Or red lentil paste and it tastes much better. So, I would suggest you to try this recipe once and I hope you will love it.

Let’s go through the recipe for peyaji or onion pakora.


Masoor dal or red lentils ½ cup soaked for 2 hours
Onion 2 medium sized, thinly sliced
Green chillies 2 or 3
Ginger ½” piece
Kashmiri red chilli powder 2 tsp
Salt as per taste
Oil enough for deep frying the pakoras


• Grind the lentils along with the green chillies and ginger to make a coarse texture paste. Do not add water while grinding
• In a mixing bowl, take lentil paste, sliced onion, salt as per taste, Kashmiri red chilli powder and mix all the ingredients well
• Heat oil in a kadhai at medium high flames. Once heated, reduce the flames to medium low.
• Take small portions of the mixture and gently drop in the hot oil.
• Fry the pakoras from both sides until they turn golden brown in colour.
• Strain out the pakoras from the oil and serve it hot with steaming hot tea and enjoy.

Aloo kabli ( potato chaat )

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!

Aloo kabli is a popular potato chaat sold by street side vendors in Bengal. I love this chaat and really miss it sitting back in Bangalore. So, yesterday I thought of making it at home and enjoyed Bengal in Bangalore.
So let’s go through the simple recipe to make aloo kabli.


Potato 1 large, pressure cooked to 4 whistles at high flames
Bengal gram 1/4th cup, soaked overnight
Dried yellow peas 1/4th cup, soaked overnight
Panipuri shells 4 or 5
Onion 1 small sliced
Green chillies 2 or 3 chopped
Tamarind pulp 1/4th cup, soaked for an hour in 1/4th cup water
Dry red chilli 2 or 3
Cumin seeds 1 tsp heaped
Salt as per taste
Black salt 1 tsp


• Dice the potato to small thin pieces
• Pressure cook the bengal gram and dry yellow peas to 1 whistle at high flames
• Dry roast the red chillies and cumin seeds together at low flames for about a minute and let them cool down. Once cooled, grind them to a fine powder
• Squeeze and mix the tamarind pulp with the soaked in water and then strain the tamarind water through a strainer and keep aside
• Now in a mixing bowl, take the diced potatoes, boiled Bengal gram and yellow peas, sliced onion, chopped green chillies, 1 tsp of the chilli cumin powder, a little bit of salt, black salt and mix all the ingredients well
• Then add the tamarind water as per your taste and again give a good mix
• Aloo kabli is ready to be served. Serve it in small bowls, break and add the panipuri shells on top of the chaat and enjoy.

Cabbage pakora

Hello friends! Welcome back to my space Dish Of Delight once again!

On Sundays I feel too lazy to spend much time in kitchen. So, I generally pick out some easy recipes which I can prepare quickly and enjoy most of the time with my family. So, today I am sharing a cabbage pakora recipe which takes less time to prepare but tastes delicious. So let’s checkout the recipe.


Shredded cabbage 2 cups

Sliced onion 1/2 cup

Chopped coriander leaves 1/2 cup

Chopped green chilli 4 or 5

Chopped ginger 1/2 tbsp

Gram flour or besan 5 tbsp

Rice flour 1 tbsp

Semolina or sooji or rava 1 tbsp

Turmeric powder 1/4th tsp

Red chilli powder 1 tsp

Salt as per taste

Oil 6 tbsp


  • In a mixing bowl, take all the ingredients except oil and mix well with your hands giving a little pressure such that the cabbage softens a little. Do not use water
  • Rest it for 7 to 10 minutes. After 10 minutes, again mix the ingredients for some time with your hands
  • heat the oil in a frying pan at medium high flames. Once the oil is heated, lower the flame to medium low
  • now take a handful of the mixture and give it a round or oval shape and flatten a tittle and gently put it in the hot oil
  • Shallow fry the pakoras from both sides untill these turns nice golden brown in colour. Do not fry the pakoras at high flames or else the upper layer will get burnt and the core will remain uncooked.
  • once fried, transfer the pakoras to a serving plate and enjoy hot cabbage pakoras with hot tea or coffee.

Sweet corn pakora

Hello friends! Welcome back to my space Dish Of Delight one more time!

It’s Sunday! And Sunday means family funday. So, a special evening snacks is a must to celebrate this funday. However, I would not want to spend much time in the kitchen and loose the special chit chats with my family. As, in this busy world, nobody would want to loose the hardly available family time by engaging in some other work.

So, today I am sharing sweet corn pakora recipe, which is a simple but yummy snacks to add to the weekend evening fun. Lets go through the recipe.


Sweet corn kernels 1 and 1/2 cup

Gram flower 6 tbsp

Rice flower 2 tbsp

Ginger paste 1/2 tbsp

Green chilli paste 1/2 tbsp

Kashmiri red chilli powder 1 tsp

Coriander powder 1 tsp

Black pepper powder 1 tsp

Chat masala powder 1 tsp

Salt as per taste

Oil enough to deep fry the pakoras


  • In a mixing bowl, take the corn kernels, add ginger paste, green chilli paste, salt and mix the ingredients well by pressing the corns to soften it a little. You can use lightly boiled corns if you wish to, but I did not because I like the crunch of the corn kernels in my pakora
  • keep the marinated corn for about an hr
  • after the marinating time is over, add all the other ingredients, except the oil and mix well. Do not add water
  • heat the oil at medium flames in a kadhai. Once the oil is heated well, take little portions of the corn mixture and add it to the hot oil. Do not over crowd the kadhai. Fry from all sides untill these become golden colour
  • fry the pakoras in batches. Once fried,transfer the pakoras to a serving bowl and enjoy them hot along with some green chutney and ketchup.