Kaddu Sabzi Recipe in Halwa Style for Pitr Paksha 2026 without Onion and Garlic

If you are tired of monotonous food like simple dal and roti all week, then this weekend is a good time to prepare something special and aromatic. Regardless of the season or the desire for a special weekend breakfast, crispy khachori with green beans will be an ideal choice.

When the filling of fried beans, seasoned with asafoetida, fennel, green pepper, and other spices, is placed in a crispy semolina shell and fried, its aroma fills the entire house.

Serving these hot, spicy, and juicy khachori with rich potato ragout creates such a delight that it is impossible to stop. Below is a simple way to prepare khachori of restaurant quality.

For the khachori dough:

2 cups semolina (or 1 cup semolina + 1 cup wheat flour)

1/4 cup clarified butter or vegetable oil (for moina)

1/2 teaspoon ajwain

Salt to taste

Cold water (for kneading the dough)

For the bean filling:

1.5 cups green beans (fresh or frozen)

1 tablespoon oil

1/2 teaspoon asafoetida (hing)

1 teaspoon cumin (jeera)

1 tablespoon fennel (chopped)

1 tablespoon whole coriander (coarsely ground)

1-2 green peppers and 1 inch ginger (grated)

1 tablespoon chickpea flour (besan) (to absorb moisture and enhance flavor)

1/2 teaspoon turmeric and red pepper powder

1 teaspoon amchur powder and garam masala

Salt and black salt to taste

Oil for frying

Preparing the dough: In a bowl, mix the semolina, salt, ajwain, and moina oil. Rub well with your hands until the flour starts to form a lump. Then gradually add cold water and knead a soft and elastic dough. Cover it with a damp cotton cloth and leave it for 20 minutes.

Preparing the filling: Lightly crush the green beans in a blender without adding water to obtain a coarse crumble. Heat 1 tablespoon of oil in a pan. Sauté cumin, asafoetida, ground coriander, fennel, ginger, and green pepper. Add 1 tablespoon of chickpea flour and fry on low heat for one minute. Then stir in the crushed beans and all dry spices (turmeric, red pepper, amchur, garam masala, salt), frying for 4-5 minutes until the mixture dries out. Let the filling cool and form small balls.

Shaping the khachori: Take a piece of dough, stretch it at the edges to form a bowl shape. Place a ball of filling in the center and carefully seal the edges, thoroughly enclosing the filling. Press with your fingers to give the item a flat shape.

Frying: Heat the oil in the pan to a low or medium heat (the oil should not be too hot, otherwise the khachori will not become crispy). Place the khachori in and let them float gently. When they start to expand and take on a light golden color, increase the heat to medium and fry on both sides until a crispy and golden crust is achieved.

Serving: The finished, crispy, and hot khachori with green beans should be served with spicy and juicy potato ragout and green paste.

Green pepper is often used in home kitchens to enhance the flavor of dishes. While people enjoy eating pickled green peppers, if you want to try something new instead of pickled red peppers, you can prepare the famous Rajasthani green pepper tipore.

This dish is not only simple to prepare but also a way to make boring food more appetizing. When family members sometimes refuse dishes like dal and vegetables, you can prepare pepper tipore.

Preparing this popular Rajasthani dish takes only 10 minutes and does not require a large number of ingredients. We will tell you the recipe for pepper tipore, which can be served as a side dish to dal and rice during lunch.

Pepper tipore can be served with roti and paratha, as well as as a side dish to dal-chawal or roti-sabji. It is said that tipore is tastier than pickled vegetables and can be used instead of a vegetable dish. It can be made for lunch and enjoyed in the evening; it can be properly stored in the refrigerator.

If daily consumption of pohi, upma, or chila causes boredom, you might want something more spicy and flavorful. In such a case, hot and fluffy onion khachori is a very appetizing option. Many believe that only products made from the highest grade flour can be as crispy and layered as those in stores, or that homemade khachori quickly becomes soft. However, by using wheat flour without adding semolina, you can prepare incredibly delicious, crispy, and fluffy khachori.

Ingredients

For the dough: 2 cups of wheat flour, 2 tablespoons of a secret ingredient—suji (for a crispy texture), 1/2 teaspoon of udjvain, salt to taste, 3-4 tablespoons of oil/ghee for brushing (moyan), cold water as needed.

For the filling: 3 large chopped onions, 2 tablespoons of besan (to absorb moisture and bind), 1 tablespoon of ground cumin, 1 tablespoon of crushed coriander seeds, 1/2 teaspoon of nigella seeds (zira), 1/4 teaspoon of hing, 2 hot peppers (finely chopped), 1 inch of grated ginger, 1 teaspoon of amchur powder, 1/2-1/2 teaspoon of garam masala and Kashmiri red chili, black and white salt to taste, finely chopped green peas.

Cooking method

In a bowl, mix the wheat flour, suji, udjvain, salt, and add moyan. Knead the dough well by hand for two minutes; it should hold its shape when squeezed in a fist. Then, knead a slightly stiff dough with cold water and cover it to rest for 15 minutes.

Heat 1 teaspoon of oil in a pan. Fry the hing, zira, crushed coriander, and cumin. Add the hot pepper and ginger and fry for 30 seconds. Then pour in the chopped onion and fry over medium heat for 2-3 minutes until light pink (do not overcook). After this, add 2 tablespoons of besan and fry for 2 minutes to remove excess moisture from the onion.

Add turmeric, red chili, amchur, garam masala, and salt. Mix and turn off the heat after 1 minute. Add the chopped green peas and let the filling cool completely.

Divide the kneaded dough into small balls. Roll them into a cup shape, thinly spreading the edges, place 1-2 teaspoons of the cooled onion filling in the center, and carefully seal the edges. Then gently press with your palm or a light rolling pin.

Heat oil in a pot over medium or low heat. Place the khachoris and fry on low heat. When the khachoris float and rise on their own, increase the heat to medium and fry on both sides until golden and crispy.