KHEERE KI KACHORI WITH HALWAI WALE ALOO KI SUBZI

INGREDIENTS OR THE DOUGH:

1.    250 grams maida/refined flour

2.   Salt to taste

3.   3 Tsp. refined oil

4.   Oil for frying the kachoris

INGREDIENTS FOR THE FILLING:

1.    2 medium sized cucumbers/kheera grated  

2.   2 to 3 green chillies finely chopped

3.   1/2 cup hung curd

4.   1/2 Tsp. jeera/cumin seeds

5.   1/2 Tsp. red chilly powder

METHOD FOR THE DOUGH:

1.    In a bowl, take maida, add salt and the oil. Add enough water to make a soft dough. Cover and keep aside.

METHOD FOR THE FILLING:

1.    Hand curd/dahi in a muslin cloth for 3 to 4 hours. Squeeze out all the excess water and keep aside.

2.   Grate the cucumber coarsely. Place it in a muslin cloth and hang for 30 minutes. Squeeze out all the excess water and keep aside.

3.   In a mixing bowl, take the hung curd, grated cucumber from which all water is squeezed out. Add the jeera, red chilli powder and green chillies. Mix well.

4.   Heat oil in a wok. Roll out the dough into thin round circles/puris. Spread the cucumber mixture on each puri. Cover with a puri of the same size, sealing the edges with little water. Roll the edged with your fingers. Deep fry these kachoris in hot oil.

METHOD FOR HALWAI WALE ALOO:

1.    5 boiled potatoes cut into small sized pieces

2.   2 large tomatoes chopped finely

3.   3 to 4 green chillies chopped

4.   1 Tsp. asafoetida/hing

5.   1 Tsp. cumin/jeera seeds

6.   1 Tsp. grated ginger

7.   1/2 turmeric powder

8.   1 Tsp. red chilli powder

9.   1 Tsp. coriander powder

    10. 1 Tsp. cumin powder

    11. 1/2 Tsp. dry mango powder/amchur

    12. 1 Tsp. garam masala powder

    13. 1/2 cup whisked yoghurt/dahi

    14. 1 Tbs. ghee

    15. Salt to taste

    16. 1/2 cup finely chopped coriander leaves

METHOD:

1.    Heat ghee in a wok. Add ghee, hing, jeera, let it splutter. Add the chopped tomatoes, 3 to 4 green chillies chopped,1 Tsp. asafoetida/hing,1 Tsp. cumin/jeera seeds, 1 Tsp. grated ginger,1/2 turmeric powder, 1 Tsp. red chilly powder,1 Tsp. coriander powder,1 Tsp. cumin powder, 1/2 Tsp. dry mango powder and fry well. Add 1 Tbs. besan/chick pea flour and fry well. Add the curd and fry well. Add the potatoes. Add salt to taste.

2.   Fry to 3 to 4 minutes. Add water, stir, cover with a lid and let it simmer on slow flame for 5 minutes. Add garam masala, stir well.

3.   Garnish with coriander leaves and serve hot with the kachoris.

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