After Dashlakshan Parv, its first sunday to enjoy hot Khasta Kachori with Aloo ki Sabji.
Ingredients:
2 cups Maida
1/4 cup Refined oil
1/2 cup Dhuli Urad Dal
1/2 tspn Cumin seeds
1/2 tspn Corriander Powder
1/2 tspn Garam Masala
1 pinch Baking soda
1/2 tspn mango powder
Asafoetida
Salt
Oil to deep fry
Method :
1. Wash n soak the urad dal in water for 2 hours.
2. Mix baking soda, salt and oil into the maida and mix well. Knead the dough with the help of water to make a soft dough. Leave the dough covered for 30 minutes.
3. Grind coarsely soaked dal in a grinder.
4. Heat oil in a pan and put asafoetida, cumin seeds, coriander powder. Roast the masala and add ground dal to it.
5.Mix the dal well with the masala and roast it.
6.Turn off the flame once the dal turns brown in colour. It will be sticky while roasting. Keep stirring continously.
7. Add garam masala and mango powder into the mixture. The stuffing is ready.
8. Now heat oil in a deep pan to fry the kachori. Let the oil
heat.
9. Make smallballs of the dough. Press balls, apply 1-2 drops of water on it and stuff it with 1 tea spoon dal mixture. Close it like we do in stuffed prantha.
10.Press the balls with hands so that the stuff settles down inside it. Now roll the stuffed ball into a flat thick disc with the help of roller.
11. Roll it with light hands, else the dal will come out making holes.
12. Now put these rolled discs into the oil and fry on reduced flame until it gets brown in colour. Fry 3-4 kachoris at one time.
13. Take them out on a plate.
Khasta Kachori is ready. Serve it with aloo ki sabji and green coriander chutney.
Aloo Ki Sabji:
Ingredients:
4-5 boiled potatoes
1 tsp. fenugreek seeds (methidana)
1 tspn cumin seeds
1 tbspn Saunf powder
2 tbspn Coriander powder
1/2 tspn Turmeric powder
1 tspn Red chilli powder(as per taste)
Asafoetida
1/2 tspn garam masala
1/2 tspn mango powder
1/2 tspn Ginger paste
2 Tomatoes
Oil
Salt
Method:
1. Grind the tomatoes in grinder.
2. Heat 2-3 tbspn oil in kadahi. When oil get heated add asafoetida, cumin seeds and fenugreek seeds. 3. When starts to crackle, add ginger paste, corriander powder, saunf powder. Add tomatoes and fry till oil seperates. Add salt, turmeric powder, red chilli powder and mango powder.
4. Add some water and let it boil for 10-12 mins on medium flame.
5. Mash potatoes in big pieces ( dont turn it in paste). Add potatoes in puree and keep stirring. Boil it for 10 more mins on reduced flame. Then add garam masala.
6. Serve hot.
You can garmish it with chopped green corriander leaves.
You can add green chili paste as well with ginger paste.
Ingredients:
2 cups Maida1/4 cup Refined oil
1/2 cup Dhuli Urad Dal
1/2 tspn Cumin seeds
1/2 tspn Corriander Powder
1/2 tspn Garam Masala
1 pinch Baking soda
1/2 tspn mango powder
Asafoetida
Salt
Oil to deep fry
Method :
1. Wash n soak the urad dal in water for 2 hours.
2. Mix baking soda, salt and oil into the maida and mix well. Knead the dough with the help of water to make a soft dough. Leave the dough covered for 30 minutes.
3. Grind coarsely soaked dal in a grinder.
4. Heat oil in a pan and put asafoetida, cumin seeds, coriander powder. Roast the masala and add ground dal to it.
5.Mix the dal well with the masala and roast it.
6.Turn off the flame once the dal turns brown in colour. It will be sticky while roasting. Keep stirring continously.
7. Add garam masala and mango powder into the mixture. The stuffing is ready.
8. Now heat oil in a deep pan to fry the kachori. Let the oil
heat.
9. Make smallballs of the dough. Press balls, apply 1-2 drops of water on it and stuff it with 1 tea spoon dal mixture. Close it like we do in stuffed prantha.
10.Press the balls with hands so that the stuff settles down inside it. Now roll the stuffed ball into a flat thick disc with the help of roller.
11. Roll it with light hands, else the dal will come out making holes.
12. Now put these rolled discs into the oil and fry on reduced flame until it gets brown in colour. Fry 3-4 kachoris at one time.
13. Take them out on a plate.
Khasta Kachori is ready. Serve it with aloo ki sabji and green coriander chutney.
Aloo Ki Sabji:
Ingredients:
4-5 boiled potatoes
1 tsp. fenugreek seeds (methidana)
1 tspn cumin seeds
1 tbspn Saunf powder
2 tbspn Coriander powder
1/2 tspn Turmeric powder
1 tspn Red chilli powder(as per taste)
Asafoetida
1/2 tspn garam masala
1/2 tspn mango powder
1/2 tspn Ginger paste
2 Tomatoes
Oil
Salt
Method:
1. Grind the tomatoes in grinder.
2. Heat 2-3 tbspn oil in kadahi. When oil get heated add asafoetida, cumin seeds and fenugreek seeds. 3. When starts to crackle, add ginger paste, corriander powder, saunf powder. Add tomatoes and fry till oil seperates. Add salt, turmeric powder, red chilli powder and mango powder.
4. Add some water and let it boil for 10-12 mins on medium flame.
5. Mash potatoes in big pieces ( dont turn it in paste). Add potatoes in puree and keep stirring. Boil it for 10 more mins on reduced flame. Then add garam masala.
6. Serve hot.
You can garmish it with chopped green corriander leaves.
You can add green chili paste as well with ginger paste.
