My dad’s favourite breakfast Mathura’s famous Moong Dal Kachori paired with spicy and tangy Aloo Sabzi is a timeless North Indian delicacy loved for its rich flavors and crispy texture. The flaky kachori filled with aromatic moong dal stuffing tastes absolutely irresistible when served hot with chatpata aloo curry.
Soak the split yellow moong dal for 3–4 hours.
Boil the soaked dal in water until it is about 60% cooked. Drain well using a strainer.
Heat 2 tbsp desi ghee in a pan. Add asafoetida (hing), fennel seeds, and gram flour (besan). Sauté until aromatic.
Add the cooked moong dal, coriander powder, cumin powder, red chili powder, turmeric powder, and dry mango powder (amchur).
Mix well and lightly mash the dal while stirring. Cook for 2–3 minutes. Let the stuffing cool completely.
In a bowl, combine wheat flour and desi ghee. Rub well to form a crumbly texture.
Add water gradually and knead into a soft dough. Cover and rest for 30 minutes.
Divide the dough into equal portions. Flatten each portion, place a spoonful of stuffing in the center, and seal the edges neatly.
Gently press and shape into round kachoris using your hands.
Deep-fry on medium heat until golden brown and crispy from all sides. Remove and drain excess oil.
For Chatpata Aloo Sabzi: Heat oil in a pan. Add cumin seeds, asafoetida, bay leaf, dry red chilies, chopped green chilies, and grated ginger. Sauté for a minute.
Add gram flour (besan) and roast lightly.
Add tomato paste and cook until the oil separates from the masala.
Add turmeric powder and mix well.
Roughly mash the boiled potatoes by hand and add them to the pan.
Pour in some water to achieve the desired consistency and let the sabzi simmer for a few minutes.
Add kasuri methi, garam masala, dry mango powder (amchur), and salt to taste.
Mix well and cook for another 2–3 minutes.
Serve the hot and tangy aloo sabzi with freshly prepared crispy moong dal kachoris.
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