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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