If you ever wander the streets of Prayagraj, the first smell that hits you is probably that of hot oil and spicy gravy. That’s the scent of Kachori Sabzi, a crunchy fried ball served with a thick, tangy lentil or potato curry. Locals swear by it for breakfast, lunch, or a late‑night bite. It’s simple, cheap, and packs a punch of flavor that keeps you coming back.
The magic starts with the kachori itself. It’s a dough made from flour, ghee, and a pinch of salt, rolled into a small disc, and deep‑fried until golden. Inside, you’ll find a stuffing of spiced peas, urad dal, or boiled potatoes mixed with ginger, green chilies, and a dash of cumin. When you break the crust, steam escapes and the filling stays juicy.
The sabzi (gravy) is equally important. Vendors usually choose a thick, semi‑dry curry made with peas, potatoes, or mixed beans. The gravy is cooked with tomatoes, onions, coriander, and a blend of chaat masala, giving it a sweet‑sour‑spicy profile. The kachori is dunked in the sabzi, letting the sauce soak into the crisp shell, creating a balanced bite of crunch and sauce.
What sets Prayagraj’s version apart is the use of local spices like dry mango powder (amchur) and black pepper. Those ingredients add a tangy kick that you won’t find in the same snack elsewhere. The result is a snack that’s both hearty and light, perfect for any time of day.
Street stalls along Civil Lines and near the Sangam are the top spots. Look for a small metal pot of bubbling sabzi and a stack of fresh kachoris waiting to be fried. The vendors usually serve the kachori hot, right after it comes out of the oil, and you can watch them dunk it into the gravy right in front of you.
One popular stall near ‘Mahatma Gandhi Setu’ has been serving Kachori Sabzi for decades. The owner says they use a secret spice mix that’s been handed down through generations. Another favorite is the little shop on Subhash Road, known for its extra‑crispy shells and a slightly sweeter sabzi that balances the heat.
If you prefer a sit‑down experience, several local dhabas serve the snack on a plate with a side of sliced onions, lemon wedges, and a dollop of fresh coriander chutney. Ordering a ‘kachori sabzi combo’ usually includes a cup of chai, making it a perfect breakfast deal.
For those who love to experiment, here’s a quick tip: ask the vendor for extra green chilies in the sabzi if you like it fiery. You can also request a side of tamarind paste to drizzle on top for an extra sour punch.
Want to bring the taste home? Making Kachori Sabzi is easier than you think. Start by preparing the dough, let it rest for 15 minutes, then roll small circles, add the spiced filling, and seal them tightly. Fry until golden, then simmer the sabzi with tomatoes, onions, peas, and your favorite spice blend. When both are ready, dunk a kachori, let it soak for a few seconds, and enjoy.
Remember, the key to a great kachori is a hot oil temperature—around 350°F (180°C). Too low, and the kachori will absorb oil and become soggy; too high, and the crust will burn before the inside cooks.
Whether you’re grabbing a quick bite on a busy street or cooking it in your kitchen, Kachori Sabzi captures the spirit of Prayagraj’s street food culture. It’s a snack that’s honest, bold, and unforgettable. So the next time you’re in the city, follow the aroma, find a bustling stall, and treat yourself to this classic dish—you won’t regret it.
No single UP breakfast rules the plate. From poori-sabzi and kachori-jalebi to Lucknow’s nihari-sheermal, here’s what locals actually eat-and how to try or cook it.
Continue Reading
