Kachori & Aloo Curry

Ingredents:

Kachori:

• Maida - 250 gm
• Salt - Pinch
• Oil - To fry
• Onion Seed (Kalongi) - 1/2 ts spoon

Stuffing:

• Urad Dal: 100 gm
• Asafoetida: pinch
• Salt - To Taste
• Ginger - 1/2 inch
• Jeera - 1/2 teaspoon

Aloo Curry:

• Aloo - 4 medium,boiled
• Tomato - 2
• Green Chilly - 2
• Corriander for dressing
• Turmeric - 1/2 teaspoon
• Salt - To taste
• Mustard Seed - 1/2 teaspoon
• Amchur - 1/2 teaspoon
• Curry Leaves - 6 to 8

Preparation:

Soak dal for 6 hours and after that dry it with the help of cotton cloth. Grind dal with ginger into a fine thick paste.

Method:

Kachori:

1. Mix all the materials of Kachori Ingredients and prepare a soft dough.

2. Now for stuffing heat a pan put oil 4 ts spoon add jeera and Asafoetida.

3. Add the dal paste and fry it untill it gets dry add salt according to taste.  

 

Note dough also has salt so add salt accordingly. Now cool the stuffing. 

4. Divide the Dough into equal small balls  for kachori.

5. Fill the stuffing on the dough balls carefully so that it should not get broken when you will prepare poori to fry.

6. Heat the pan and pour Oil to fry the kachori. Prepare small shape of kachori and fry it untill golden brown when the oil is ready.

Aloo Curry:

1. Heat pan add oil, add mustard seed when oil is heated.

2. Add chopped green chilly and curry leaves after 1 min.

3. Add fine chopped tomatoes and salt to taste.

4. Cover it for some time on low fame.

5. Once the tomato is cooked add boled potatoes mix it properly fry it for sometime.

6. Add turmeric and water as much liquid you want in the curry.

7. Boil it for 5 min and add corriander along with Amchur powder and you aloo curry is ready to enjoy with Kachori.