To begin the aloo sabzi, boil the potatoes until tender, peel them, and set them aside to cool slightly. Warm the oil in a pan and add cumin seeds along with the whole dried red chilies. Once they crackle, stir in the green chilies and tomatoes, allowing them to soften. Sprinkle in the red chili powder, turmeric, coriander powder, hing, and salt. Sauté the mixture until the tomatoes break down and the spices release their aroma.

Crumble the potatoes directly into the pan, mixing thoroughly so they absorb the spiced tomato base. Pour in a little water to adjust the consistency, then finish with garam masala. Let the sabzi simmer for a few minutes before garnishing with cilantro. Set aside while you prepare the khasta kachori.

For the kachori dough, combine the flour, semolina, salt, and carom seeds in a mixing bowl. Add the oil and rub it into the flour until it resembles a coarse, crumbly mixture that holds its shape when pressed. Gradually add water and knead into a firm, tight dough. Cover with a damp cloth and let it rest.

Prepare the filling by dry-roasting the urad dal over low heat until it turns aromatic. Allow it to cool, then grind it into a coarse powder. Add ginger, green chilies, fennel seeds, amchur, red chili powder, coriander powder, crushed black pepper, and salt. Incorporate 3–4 tablespoons of water to create a slightly moist filling with a crumbly texture.

Divide the dough into small balls and roll each into a small disc. Place a spoonful of the dal filling in the center, carefully bringing the edges together to seal it well. Flatten gently and roll out again, keeping the surface thick enough to prevent cracking.

Heat oil in a deep pan over low flame. Fry each kachori slowly, maintaining a consistent low temperature to ensure maximum flakiness. Cook until both sides turn golden brown and crisp. Remove and place on a paper towel to drain excess oil.

Serve the hot, flaky khasta kachoris alongside the comforting aloo sabzi. Garnish the sabzi with sliced ginger and fresh cilantro for a vibrant finish.