Kachori with Potato Bhajia
Ingredients:
- For Kachori Dough:
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All purpose flour 2 cups
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Salt ½ tsp
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Ghee ¼ cup
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Cold water for kneading
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For Kachori Filling:
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Bengal gram ½ cup (soaked for 4 hours)
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Cumin 1 tsp
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Asafetida 1/8 tsp
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Red crushed chili 1 tbsp
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All spice powder 1 tsp
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Dry mango powder 1 tbsp (amchor)
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Gram flour 2 tbsp
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Oil 1 tbsp
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Salt to taste
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For Potato Bhajia:
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Boiled Potatoes ½ kg
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Cumin Seeds 1 tsp
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All spice powder 1 tsp
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Dry mango powder 1 tsp (Mango Powder)
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Green chillies 3-4 chopped
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Ginger garlic paste 1 tsp
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Oil 1 tbsp
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For Green Mint Chutney:
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Mint leaves 1 cup
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Coriander leaves ½ cup
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Green chilies 4-6 or to taste
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Cumin seeds 1 tsp
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Tamarind paste ¼ tsp
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Salt to taste
Cooking Directions:
- For Kachoris: Mix all the ingredients and knead into firm dough by using a little water.
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Knead properly for at least 5 to 7 minutes.
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Divide the dough into 24 equal portions and keep it under a wet muslin cloth.
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For the filling: Boil the bengal gram. Heat the oil in a pan, add cumin and asafetida.
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When the seeds crackle add in boiled bengal gram and fry for a few seconds.
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Mix in the red crushed chili, all spice, gram flour, mango powder and salt.
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Stir fry for 3-4 minutes till curry is cooked properly.
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Cool and grind into a fine paste.
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Roll each part of the dough into a circle.
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Put one part of the filling mixture in the center of the rolled dough circle.
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Cover the filling mixture with the dough by slowly stretching it over the filling mixture.
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Close the ends tightly by pinching them together.
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Deep fry in hot oil over low flame till the kachori puff up and turns golden.
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For Potato Bhajia: Dice the boiled potatoes.
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Heat oil in a pan, add cumin seeds when they crackle add all the spices and ginger garlic paste.
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Fry for a minute, then add potatoes.
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Mix well and a little water.
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Cook it for 10 to 12 minutes then turn off the flame.
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Serve hot potato bhajia with kachoris.
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For Green Mint Chutney: Grind all the ingredients of mint chutney
together till smooth. You can add in a little water if needed.
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