Mathura Special: Dubki Aloo aur Khasta Kachori | Street Style Recipe | Chef Ajay Chopra

Mathura Special: Dubki Aloo aur Khasta Kachori | Street Style Recipe | Chef Ajay Chopra

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Craving authentic street food flavors? Today we bring you the famous Mathura Special Dubki Aloo with Khasta Kachori — crispy, spicy, and full of traditional taste! This recipe will take you straight to the streets of Mathura, where this combo is a breakfast favorite. Watch the full video to learn step by step how to make this delicious street-style dish at home. Don’t forget to like, share, and subscribe for more such amazing Indian recipes!

Portion servings: 5-6 pax
Preparation time: 15 mins
Cooking time: 90 mins

Ingredients:

For masala paste:
Palak leaves 10-15 pcs
Coriander a handful
Cloves 4-5 pcs
Blackpepper 8-10 pcs
Green cardamom 3 pcs
Black cardamom 2 pcs
Saunf 1 tsp
Methi seeds ¼ tsp
Ginger ½ inch
Green chilli 2 pcs
Coriander seeds 1 tbsp
Kasoori methi ½ tbsp
Dry red chilli 2 pcs
Water as required

Mustard oil 2 tbsp
Bayleaf 2 pcs
Jeera 1 tsp
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Coriander powder 1 tsp
Masala paste
Water as required
Potato boiled 4-5 pcs
Black salt ½ tsp
Amchur powder ½ tbsp
Refined flour slurry 2-3 tbsp
Salt 1 tsp
Hing 1 tsp
Green coriander chopped 1 tsp
Ghee ½ tbsp
Jeera ½ tsp
Ginger chopped 1 tsp
Green chilli chopped 1 tsp
Hing ½ tsp
Urad dal soaked 1 cup
Turmeric powder ½ tsp
Red chilli powder ½ tsp
Coriander powder ½ tsp
Jeera powder ½ tsp
Garam masala powder ¼ tsp
Salt ½ tsp
Coriander chopped ½ tbsp
Amchur powder 1 tbsp

For dough
Refined flour 1 cup
Salt ½ tsp
Ajwain ¼ tsp
Ghee 1 tbsp

Oil for frying

Method:

Step 1: Prepare the Masala Paste for Aloo
Start by blending spinach leaves, coriander, cloves, black pepper, cardamoms (both green and black), saunf, methi seeds, ginger, green chillies, coriander seeds, kasoori methi, and dry red chillies.
Add some water and grind it into a thick, aromatic paste.

Step 2: Cook the Dubki Wale Aloo
Heat mustard oil in a kadai until it starts smoking lightly.
Lower the flame and add bay leaves, jeera, and a pinch of hing.
Let them sizzle for a few seconds.
Now add the green masala paste you prepared earlier.
Sauté it well on medium flame till the raw aroma goes and the oil begins to separate slightly.
Once the paste is nicely roasted, pour in enough water to make a thin gravy.
Stir and bring it to a boil.
Let it simmer for 5 to 10 minutes so the spices infuse into the water.
Next, add mashed boiled potatoes. Mix everything together.
Now season with black salt, regular salt, and a touch of amchur powder for that signature tang.
To finish, stir in a little refined flour slurry to give the curry a slight thickness and body.
Let it simmer for another couple of minutes, then garnish with fresh coriander and turn off the heat.

Step 3: Prepare the Urad Dal Stuffing for Kachori
In another pan, heat ghee and add jeera, chopped ginger, chopped green chillies, and a pinch of hing.
Add soaked and ground urad dal and sauté until it turns golden and loses its raw smell.
Now add turmeric, red chilli powder, coriander powder, jeera powder, a touch of garam masala, salt, chopped coriander, and amchur powder.
Mix well and cook till it becomes dry and crumbly. Let it cool – this will be your kachori stuffing.

Step 4: Make the Dough
In a mixing bowl, take refined flour, a pinch of salt, ajwain, and ghee.
Rub it together to form a breadcrumb texture.
Slowly add water to knead into a soft yet firm dough.
Cover and rest it for 15–20 minutes.

Step 5: Assemble and Fry the Kachoris
Take small portions of the dough, flatten them slightly, and stuff with the cooled urad dal mixture.
Seal well and gently flatten with your fingers.
Deep-fry in medium-hot oil on low flame till golden, puffed, and crisp.

Serve your hot, flaky Khasta Kachori with piping hot Dubki Wale Aloo, garnished with coriander & green chilli slit. A true taste of Mathura on your plate!
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