Agra ki Kachodi with Aaloo ki Subji

Karnataka express used to chug into Agra Cantt. at about 7:50AM. A quick cycle rickshaw ride later, there I was, in my Nani's Koti (Bunglow), savoring Garama Garam Kachodi, aaloo ki subji and Jalebi for breakfast while my Nani lovingly piled more on my plate. Sinful? yes, but absolutely delicious.

Here I am now, In Denver, on the other side of the globe from Agra and those hevenly Kachodi's. The only thing that keeps me going? I can make them now! And no, its not that hard.

In this post, the recipe of the standard, no frills Kachodi with Aaloo ki Subji. This is what you'll see most people eat in Uttar Pradesh. The stuffing is with urad daal. The subji is very spicy, and has more green chillies in it then potato. It is not served with chutney. Just kachodi & subji. Enjoy kachodi the Agra way!

Servings: 10 Kachodi's
Dough:
Maida (All purpose flour) - 1cup
Oil for kneading - 3tbsp
Salt - 1tsp
Water - 1/3 cup

Stuffing:
Washed urad daal - 1/4 cup
Oil - 1 tbsp
Salt - To taste
Red chilli powder - 1tsp
Dhaniya powder - 1tsp
Amchoor powder - 1tsp
Ginger powder - 1tsp (or 1tbsp grated ginger)
Fennel powder - 1.5tsp
Hing - pinch

Prep Work:
1. To begin, soak the urad daal for a couple of hours.

2. Mix salt into the flour. Rub salt into the flour. At this stage if you try to bind the flour with your fist and then release your fist, the flour should retain shape. Note: More the oil rubbed into the flour, lesser the water needed to knead it, more flaky the kachodis will be. The same holds true for Samosa's. Now start adding water into this slowly, while stirring & mixing with your hand the whole time. In a few minutes you'll have a soft dough. cover it with a wet cloth and keep it aside.

3. Once the urad daal is soaked enough, grind it to a very coarse paste. Now, heat one Tbsp oil in a pan, and add all the dry masalas and ginger (powder or fresh) to it. Then add the daal and salt. Roast it for sometime. If its too dry, sprinkle some water. Make sure to roast it until the daal does not taste raw anymore.

Now for Making the kachodi:

Take a small ball of dough. (Size of a ball for poori's). Flatten it slightly. Fill 1 tbsp of stuffing in it and close it like you would close a parantha. Keep it aside for a few minutes while the dough relaxes a bit. Stuff all the balls you have. Then one by one, flatten them either with a rolling pin or by hand. Make sure to not put too much pressure on it, or else, the dal may make holes in the dough and then you'll have oil filling up in your kachdi's when you fry them.

Now comes frying:

A few things to remember: First, with both kachodi's and samosa's, the oil should NOT be too hot. I usually fry it at 4 or so. If you put the kachodi in the oil, it should not start coming up and bubbling and hizzing as soon as you put it in. Second, keep the oil on low heat until the very end. Once they look done (should not be soft), then turn the heat to high and brown them.

So start adding kachodi's to the oil. Don't pile them on top of each other. And then sit and wait patiently until they get done. You'll see them puff up around the 2 min mark. Turn them over and continue frying.

Once they look done (cooked , but not brown), turn up the heat. Fry them till they are brown.
Thats it!
Now, the alloo ki sabji is really simple. Boil potatoes. Heat ghee/oil in a pan, add hing, jeera, grated ginger, as many green chillies (finely chopped) as you can tolerate. Then some red chilli powder, dhaniya powder, Amchoor (dry mango powder).
Add one finely chopped tomato (this is optional. They dont really add this, but I like it). Roast for a minute or so, Add about 2 cups of water and the boiled potatoes (slightly mashed).
Boil for 2-3 minutes. Then add a good amount of garam - masala. Garnish with cilantro and done!
Amazing amazing kachodi aur aloo ki sabji tayyaaar!