Kachori Sabzi Recipe – Banarasi Breakfast of Stuffed Kachori with Potato Curry

Name: Kachori Sabzi Recipe – Banarasi Breakfast of Stuffed Kachori with Potato Curry
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 4 people
Cuisine: North Indian
Ingredients: 2 cups wheat flour (atta); 2 tablespoons semolina (sooji); 3 tablespoons oil, plus more for deep frying; 1/2 teaspoon salt; Water, as needed, to form a stiff dough; 1/2 cup split urad dal, soaked 2 hours and drained; 1 teaspoon fennel seeds; 1/2 teaspoon cumin seeds; 1/4 teaspoon asafoetida (hing); 1 teaspoon ginger, grated; 1 green chilli, finely chopped; 1/2 teaspoon red chilli powder; 1/4 teaspoon turmeric powder; Salt, to taste; 4 medium potatoes, boiled and roughly mashed; 3 tablespoons oil; 1 teaspoon cumin seeds; 1/4 teaspoon asafoetida (hing); 1 teaspoon ginger, grated; 1 teaspoon red chilli powder; 1/2 teaspoon turmeric powder; 1 teaspoon coriander powder; 1 teaspoon amchur (dried mango powder), or 1 tomato, pureed; Salt, to taste; 3-4 cups water; Chopped coriander leaves, to garnish

By RecipeKahani Kitchen· 11/13/2026Breakfast

Kachori sabzi — crisp dal-stuffed kachoris with a tangy, thin potato curry

Kachori sabzi is Banaras's definitive breakfast — crisp, deep-fried lentil-stuffed kachoris served with a tangy, lightly spiced potato curry, traditionally made without onion or garlic so it keeps well through a busy morning of serving.

Prep40 min

Cook45 min

Total85 min

Serves4 people

Ingredients

For the kachori dough
2 cups wheat flour (atta)
2 tablespoons semolina (sooji)
3 tablespoons oil, plus more for deep frying
1/2 teaspoon salt
Water, as needed, to form a stiff dough
For the filling
1/2 cup split urad dal, soaked 2 hours and drained
1 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
1 teaspoon ginger, grated
1 green chilli, finely chopped
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
Salt, to taste
For the potato curry
4 medium potatoes, boiled and roughly mashed
3 tablespoons oil
1 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
1 teaspoon ginger, grated
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon amchur (dried mango powder), or 1 tomato, pureed
Salt, to taste
3-4 cups water
Chopped coriander leaves, to garnish (optional)

Why no onion or garlic

Banarasi kachori sabzi is traditionally cooked without onion or garlic — not for any religious reason specifically, but because the dish was designed to be made in bulk early in the morning and stay fresh and non-greasy for hours of street-side serving. The potato curry gets its depth instead from a tempering of whole spices, ginger and a touch of asafoetida.

The kachori filling

A spiced, coarsely ground urad dal filling, scented with fennel and asafoetida, is sealed inside a simple flour dough and deep-fried until it puffs and turns golden — the filling should be dry enough that it doesn't leak out during frying.

The curry, not just a side

The potato curry here is thin and soupy rather than thick, deliberately made that way so it can be ladled generously over the kachori and soaks in without making it soggy too fast.

Common mistakes to avoid

Making the kachori filling too wet — it leaks out during frying and can cause the oil to splatter dangerously. The lentil filling should be dry and crumbly, not pasty.
Frying the kachoris at too high a heat — the outside browns before the inside cooks through. A moderate, steady oil temperature lets them puff evenly.
Making the potato curry too thick — it's meant to be thin enough to soak into the kachori, not sit on top of it like a typical sabzi.

Storage and reheating

Kachoris keep 1-2 days at room temperature in an airtight container and re-crisp well in a hot oven. The potato curry keeps 2-3 days refrigerated and reheats well on the stovetop with a splash of water.

Frequently asked questions

Can I make the kachoris ahead and fry them fresh later?
Yes — shape and stuff the kachoris, then refrigerate for a few hours or freeze. Fry straight from cold (thaw slightly if frozen) rather than letting them sit at room temperature too long.

Why is the curry so thin compared to a usual aloo sabzi?
It's deliberately soupy so it soaks into the crisp kachori rather than sitting on top — a thick curry is actually a sign the recipe has drifted from the traditional Banarasi style.

Can I bake the kachoris instead of frying?
You can, but they won't puff or crisp the same way — deep-frying is central to the texture that makes kachori sabzi what it is.

Watch how it's made

Watch the full method step by step in the video below.

Method

Grind the dal. Grind the soaked urad dal coarsely with minimal water into a thick paste.
Cook the filling. Heat a little oil in a pan, add fennel, cumin and hing, then the ground dal paste, ginger, green chilli, chilli powder, turmeric and salt. Cook, stirring, until the mixture dries out and no longer sticks to the pan, 8-10 minutes. Cool completely.
Make the dough. Mix flour, semolina, oil and salt. Add water gradually to form a stiff dough. Rest 15 minutes.
Shape and fry. Divide the dough into small balls, flatten, place a spoonful of the cooled filling in the centre, and seal into a smooth ball. Flatten gently into a disc. Heat oil for deep-frying to medium heat and fry the kachoris a few at a time, spooning oil over them, until golden and puffed, 6-8 minutes each. Drain on paper towels.
Build the base. Heat oil in a pot, add cumin and hing, then ginger. Add the mashed potatoes, chilli powder, turmeric, coriander powder and salt, and mix well.
Simmer. Add water and amchur (or tomato puree), bring to a boil, then simmer for 10-12 minutes until the curry thickens slightly to a thin, pourable consistency.
Serve. Ladle the hot potato curry generously over the kachoris, garnish with coriander, and serve immediately.