URAD DAL KACHORIS WITH DAHI WALE ALOO

INGREDIENTS FOR THE FILLING OF THE KACHORIS:

1.     150 grams white urad dal

2.     1 Tsp. red chilli powder

3.     One pinch hing/asafoedita

4.     1 Tsp. roasted cumin powder

5.     ½ Tsp. kala namak/rock salt

6.     1 Tsp. amchur powder/dry mango powder

7.     1 Tsp. jeera/cumin seeds

8.     2 Tsp. Ghee

INGREDIENTS FOR THE DOUGH:

1.     250 Grams Maida/Refined Flour

2.     Salt to taste

3.     3 Tsp. refined oil

4.     Water to knead the dough

5.     Refined oil for frying the kachouris

INGREDIENTS FOR DAHI WALE ALOO:

1.     5 to 6 medium sized diced boiled potatoes

2.     2 tomatoes chopped in small pieces

3.     3 to 4 green chilles chopped finely

4.     ½ cup finely chopped coriander leaves

5.     1 Tsp. jeera/cumin seeds

6.     1Tsp. hing/ asafoedita

7.     2 Tsp. red chilli powder

8.     1 Tsp. haldi powder/turmeric powder

9.     1 Tsp. coriander Powder

10.  ½ Cup slightly sour curd/dahi whisked

11.   2 Tsp. mustard oil

12.   Salt to taste

METHOD FOR THE FILLING:

1.     Soak urad dal for 2hrs

2.     Wash and drain till dry

3.     In 1tsp ghee, add the jeera,hing and then add the urad dal. Fry well. Add all the dry masalas and salt to taste.

4.     Let it cool and then grind without water to make a coarse powder.

METHOD FOR THE DOUGH:

In a bowl, take maida, add salt and the ghee. Add enough water to make a soft dough.

               Cover and keep aside.

METHOD FOR THE DAHI WALE ALOO:

1.     Heat oil in a wok. Add hing and jeera till it splutters. Add the tomatoes and green chillies. Fry well.

2.     Add the red chilli powder,dhania powder,haldi powder and fry for a minute.

3.     Then add the potatoes and fry for 3 to 4 minutes. Add the curd, and fry till you see oil being separated at the sides. Add salt to taste.

4.     Add enough water to make a thick gravy. Let it simmer for 8 to 10 minutes. Garnish with the coriander leaves.

METHOD FOR MAKING THE KACHORIS:

Divide the dough into medium sized balls. Roll out into round discs. Add a spoonful of the urad dal mixture and seal the edges. Roll out into medium sized discs. Heat enough oil to deep fry the kachoris.  Take one kachori at a time and fry on slow flame till golden in colour.

Serve hot with the Dahi Wale Aloo.

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Picture Credit: Aishani Jaiswal