Urad Dal Ki Kachori with Aloo Tamatar Ki Sabzi

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.