Ingredients
For Kachori Dough
2 cup whole wheat flour
1 tsp salt
For Kachori Filling
1 cup dhuli urad dal, soaked for 5-6 hours
2 green chillies, chopped
1 inch ginger, finely chopped
¼ tsp asafoetida
2 tsp fennel powder
1 tsp mint powder
2 tsp coriander powder
1 tsp red chilli powder
For Aloo Tamatar Sabji
1 tbsp ghee
1 tsp cumin seeds
¼ tsp asafoetida
4 cloves
2 bay leaves
3-4 medium tomatoes, finely chopped
¼ tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
2-3 green chillies, chopped
5-6 medium potatoes, boiled
Salt to taste
1 tbsp coriander leaves, chopped
1 tsp garam masala
Coriander sprig for garnish
Process
For the dough
- Add whole wheat flour and salt to a bowl, mix well. Add cold water as required and knead a soft dough.
- Cover and set aside for 20 minutes.
For Kachori Filling
- Add dhuli urad dal, green chillies and ginger to a blender jar and grind to a coarse mixture.
- Add asafoetida, fennel powder, mint powder, coriander powder and red chilli powder. Mix well and form a filling mix.
- Divide the prepared kachori dough into equal portions and roll into lemon sized balls.
- Roll these lemon sized balls into a disc and stuff with the prepared filling, roll back into a ball and flatten out with a rolling pin. Repeat the for the entire dough.
- Heat oil in a kadhai, deep-fry the prepared kachoris till they turn crisp and golden brown.
- Drain on an absorbent paper and set aside till in use.
For Aloo Tamatar Sabji
- Heat ghee in a pan, add cumin seeds and saute till fragrant.
- Add asafoetida and mix well, saute for a few seconds.
- Add cloves and bay leaves, saute till fragrant.
- Add in the tomatoes, saute for 2-3 minutes. Add turmeric powder, red chilli powder and coriander powder. Mix well and cook till the oil separates.
- Add green chillies, mix well and saute for a few seconds.
- Add in the potatoes, mix well and cook for 2 minutes.
- Add some water (as required) and cook on simmer for 2-3 minutes.
- Add coriander leaves and mix well.
- Add garam masala, mix well and simmer for another 3-5 minutes.
- Garnish with coriander sprig and serve hot.
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