Bathua ki kachori

Name: Bathua ki kachori
Total time: 1800 s
Yield: 3 people
Cuisine: Indian
Ingredients: 1/2 kg Bathua saag(cleaned and washed); 1/4 tsp Asafoetida; 1/2 tsp Cumin; 1 Green chilli (finely chopped); 1 inch Ginger,(grated); 2 cup Wheat flour; 2 tbsp oil for moin; 1/2 tsp Salt; 1 tsp Coriander powder; 1/2 tsp Red chilli powder; Oil for frying

Kalpana Rai @cook_26263526

Ghaziabad

#GT#go to recipes
Bathua kachori is my favourite dish,I love to make it and all my friends relish it.Healthy and tasty dish , perfect for winter season.Hot and spicy kachori is a treat for everyone!

Kalpana Rai @cook_26263526

Ghaziabad

#GT#go to recipes
Bathua kachori is my favourite dish,I love to make it and all my friends relish it.Healthy and tasty dish , perfect for winter season.Hot and spicy kachori is a treat for everyone!

Saved

Ingredients

30 min

3 people

1/2 kgBathua saag(cleaned and washed)
1/4 tspAsafoetida
1/2 tspCumin
1Green chilli (finely chopped)
1 inchGinger,(grated)
For dough -
2 cup Wheat flour
2 tbspoil for moin
1/2 tspSalt
1 tspCoriander powder
1/2 tspRed chilli powder
Oil for frying

Saved

Steps

30 min

1

Boil bathua in water for 5 min.Strain and squeeze.Chop it in a chopper.Keep it aside.
2

Heat 1 tbsp oil in a karahi,add asafoetida and cumin.Saute.Add green chilli and ginger.Mix bathua and fry.Now sprinkle all the spices,salt and mix.Fry it for 3-4 min.or till all water evoporates.Let it cool.
3

Mix wheat flour,salt,oil for moin.Add little by little water to make a soft dough.
4

Heat oil in a karahi.Take small portion from the dough,make a ball,flatten it and fill it with bathua mixture and close it from all the sides.Now roll it like small poori.
5

Fry it in hot oil, reduce the heat and fry until golden brown.Deep fry all the kachori.Your delicious crispy and spicy kachori is ready to serve.Enjoy it with tea and pickle.

Saved

Cooksnaps

Saved

Kalpana Rai @cook_26263526

on January 15, 2026 19:43

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.