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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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