**Vrat Ek ka hoga Khana Sabka banega**
**Vrat Ek ka hoga🤐Khana Sabka banega** is a medium Indian recipe that serves 4. 300 calories per serving. Recipe by Ekta@thisside🌼 on YouTube.
Prep: 35 min | Cook: 35 min | Total: 1 hr 25 min
Cost: $18.69 total, $4.67 per serving
Ingredients
- 1 kg Potatoes (boiled, peeled and mashed; split 600 g for dough and 400 g for side dish)
- 400 g Kuttu Flour (buckwheat flour, gluten‑free; about 2 cups)
- 12 Green Chilies (finely chopped; adjust to heat preference)
- 1/4 cup Fresh Coriander Leaves (chopped)
- 1 tsp Ginger (grated; optional but adds subtle warmth)
- 1 tsp Salt (regular table salt for dough)
- 1/2 tsp Rock Salt (Sendha Namak) (for the spiced potato side dish)
- 1 tsp Cumin Seeds (adds aroma to the potato side dish)
- 2 cups Vegetable Oil (for deep frying; use a high‑smoke‑point oil)
- 1 cup Plain Yogurt (to serve alongside the potato curry)
Instructions
Boil Potatoes
Place the 1 kg of potatoes in the pressure cooker with enough water, close the lid and cook for 2 whistles (about 10‑12 minutes) until tender.
Time: PT15M
Peel and Separate Potatoes
Allow the potatoes to cool slightly, then peel them. Set aside 600 g for the kachori dough and keep the remaining 400 g for the side dish.
Time: PT10M
Chop Chilies and Coriander
Finely chop 12 green chilies and 1/4 cup fresh coriander leaves. Set aside.
Time: PT5M
Prepare Kachori Dough
In a large bowl combine 400 g kuttu flour, the 600 g mashed potatoes, chopped chilies, coriander, 1 tsp regular salt and 1 tsp grated ginger (optional). Mix until a soft, non‑sticky dough forms. If too dry, add a tablespoon of water.
Time: PT10M
Rest Dough
Cover the dough with a damp cloth and let it rest for 5 minutes.
Time: PT5M
Shape Kachoris
Divide the dough into equal portions (about 8‑10). Roll each portion between your palms into a smooth ball, then flatten into a disc about 8‑9 cm diameter. Ensure the edges are sealed.
Time: PT15M
Heat Oil
Pour 2 cups oil into the deep frying pan and heat over medium‑high until it reaches 350°F (180°C). Test by dropping a small piece of dough – it should sizzle and rise to the surface quickly.
Time: PT5M
Temperature: 350°F
Fry Kachoris
Carefully slide 5‑6 kachoris into the hot oil. Fry until golden brown and crisp, turning once, about 3‑4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Time: PT15M
Temperature: 350°F
Prepare Spiced Potato Curry
In the same oil (remove excess if needed), add 1 tsp cumin seeds and let them crackle. Add the remaining 400 g boiled potatoes (mashed), the leftover chopped chilies and coriander, and 1/2 tsp rock salt. Stir‑fry for 3‑4 minutes until the mixture is fragrant and slightly dry.
Time: PT5M
Serve
Transfer the spiced potato curry to a serving bowl, place a dollop of yogurt on the side, and arrange the hot kachoris on a plate. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 300
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 5 g
Dietary info: Vegetarian, Gluten‑free (buckwheat flour), Nut‑free
Allergens: Buckwheat (may cause allergy), Dairy (yogurt)
Ingredient Substitutions
- Instead of Kuttu Flour: Rice flour, Besan (gram flour)
- Instead of Green Chilies: Jalapeños, Serrano peppers
- Instead of Fresh Coriander Leaves: Cilantro stems, Parsley (different flavor)
- Instead of Ginger: Ginger paste
- Instead of Rock Salt (Sendha Namak): regular salt
- Instead of Cumin Seeds: cumin powder (1/2 tsp)
- Instead of Vegetable Oil: canola oil, sunflower oil
- Instead of Plain Yogurt: Greek yogurt, dairy‑free yogurt
Equipment Needed
- Pressure Cooker
- Large Bowl
- Chopping Board
- Chef Knife
- Mixing Bowl
- Rolling Pin (optional)
- Deep Frying Pan (Kadhai)
- Slotted Spoon
- Measuring Spoons
- Serving Plate
Critical Steps — Do Not Skip
- Boiling potatoes until fully cooked
- Achieving the right dough consistency with kuttu flour
- Maintaining oil temperature at 350°F for frying
- Sealing the kachori edges to prevent filling leakage
Chef Tips from the Video
- Use a fine‑mesh sieve to sift kuttu flour for a smoother dough.
- Add a pinch of asafoetida (hing) to the dough for extra aroma, especially if ginger is omitted.
- Serve with a drizzle of tamarind chutney for a sweet‑sour contrast.
Troubleshooting
Dough is too dry and cracks.
Add a teaspoon of water at a time and knead gently until the dough comes together.
Kachoris absorb oil and become soggy.
Make sure the oil is at 350°F before adding kachoris and avoid overcrowding the pan.
Potato side dish turns watery.
Mash potatoes well and fry the mixture a little longer to evaporate excess moisture.
Storage
Refrigerator: Store kachoris in an airtight container for up to 2 days; reheat in a hot oven to restore crispness. Potato curry keeps 2 days, reheated on stovetop.
Freezer: Kachoris freeze well for up to 1 month; thaw and reheat. Potato curry can be frozen for 1 month; thaw before reheating.
Room temperature: Best served hot; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Boil and mash all potatoes a day ahead; store in fridge.
- Prepare the dough, cover tightly and refrigerate for up to 12 hours.
- The spiced potato curry can be made earlier and reheated before serving.
Frequently Asked Questions
What is the cultural significance and history of Kachori in Indian fasting (Vrat) cuisine?
Kachori is a traditional Indian snack that dates back centuries and is often prepared during fasting days (Vrat) because it can be made with fasting‑approved flours like kuttu (buckwheat). It symbolizes celebration and togetherness, especially during Navratri when families gather to share special dishes.
What are the traditional regional variations of Kachori in Indian cuisine?
Across India, kachori varies: in Rajasthan it is deep‑fried with a spicy urad‑dal filling; in Gujarat it is sweeter with a jaggery‑spice mix; in Bengal a lighter version uses semolina. The buckwheat‑flour version is typical for fasting days in North India.
How is Kachori traditionally served in Indian households during Navratri?
During Navratri, kachoris are served hot with accompaniments like spiced potato curry (aloo ki sabzi), yogurt, and sometimes tamarind or mint chutney. They are eaten as a main snack between meals while observing the fast.
What occasions or celebrations is Kachori traditionally associated with in Indian culture?
Kachori is popular at festivals such as Navratri, Diwali, and regional fairs. It is also a staple at family gatherings, street‑food stalls, and as a tea‑time snack throughout India.
What makes Buckwheat (Kuttu) Flour Kachori special in Indian fasting cuisine?
Kuttu flour is a fasting‑approved grain that is naturally gluten‑free and high in protein. Using it creates a crisp, earthy‑flavored kachori that complies with Vrat rules while still delivering the beloved crunch of traditional kachoris.
What are the authentic traditional ingredients for Kachori versus acceptable substitutes?
Authentic fasting kachori uses kuttu (buckwheat) flour, boiled potatoes, green chilies, coriander, ginger, and rock salt. Substitutes include rice flour or besan for the dough, and regular salt instead of rock salt, though the flavor profile changes slightly.
What are the most common mistakes to avoid when making Buckwheat Flour Kachori?
Common errors include using dough that is too dry, frying at a low temperature which makes kachoris greasy, and over‑filling which causes the pastry to burst. Ensure the dough is soft, oil is hot (350°F), and seal edges well.
Why does this recipe use buckwheat flour instead of regular wheat flour for the kachori dough?
Buckwheat flour is permitted during fasting (Vrat) and provides a distinct nutty flavor while keeping the dish gluten‑free. Regular wheat flour would not be allowed on many fasting days and would change the texture.
Can I make the spiced potato curry ahead of time and how should I store it?
Yes, the potato curry can be prepared a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 2 days, and reheat gently on the stovetop before serving with fresh kachoris.
What does the YouTube channel Ekta@thisside specialize in?
The YouTube channel Ekta@thisside focuses on Indian home‑cooking tutorials, especially festive and fasting recipes, offering step‑by‑step guidance for everyday cooks.
How does the YouTube channel Ekta@thisside's approach to Indian fasting recipes differ from other cooking channels?
Ekta@thisside emphasizes authentic fasting ingredients like kuttu flour, provides detailed explanations of cultural context, and often shares personal family tips, making the recipes both traditional and approachable compared to more generic cooking channels.
Last updated: September 6, 2026
