This dish is in the category of "make it once in a blue moon, or special occasions" in our house, yet it is so sinfully delish that I had to share the recipe with you.
If you are having it as a meal then pair it with aloo ki subji with hing tadka (UP style). If you are indulging in it as a snack then pair with mango pickle or green chutney.
Dal stuffed kachori
Ingredients: makes 12-15
Oil for deep frying
2 cups flour
2-3 tbsp ghee or vegetable oil
salt to taste
1 tsp ajwain seeds
For the stuffing
1 cup urad dal soaked overnight
1-2 tsp oil
1 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
pinch asafoetida
salt to taste
1/2 tsp turmeric
2-3 fresh green chilies finely chopped
1-inch fresh ginger grated
Ingredients: makes 12-15
Oil for deep frying
2 cups flour
2-3 tbsp ghee or vegetable oil
salt to taste
1 tsp ajwain seeds
For the stuffing
1 cup urad dal soaked overnight
1-2 tsp oil
1 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
pinch asafoetida
salt to taste
1/2 tsp turmeric
2-3 fresh green chilies finely chopped
1-inch fresh ginger grated
- Make the dough - Take the flour in a bowl and add salt and ajwain seeds, mix. Add ghee and mix well so that the flour resembles fine breadcrumbs. Now use as little water as possible to make a stiff dough. Wrap in plastic wrap and keep aside for 20 minutes.
- Make the stuffing - In the meantime make the stuffing. Drain out all the water from the soaked dal and grind it coarsely in a food processor.
- In a dry grinder coarsely grind coriander seeds, cumin seeds, and fennel seeds.
- In a pan heat 2 tsp oil and add the coarsely ground spice to it along with asafoetida. Let them roast for 30 seconds.
- Add green chilies, ginger and ground dal. Mix well and reduce heat to medium. Add all the other spices and mix well. Cover and cook for 5-7 minutes stirring once in the middle till all the water absorbs and dal is cooked.
- Let cool and crumble all the lumps. Now we are ready to stuff the kachori.
- Heat oil in a deep pan enough to deep fry, to a medium-high heat.
- Divide the dough into 12 to 15 balls. Flatten one and roll into a small poori. Place a large helping of stuffing in the center and seal it by bringing the edges together. Make it into a ball.
Aloo Subji (Potato curry)
Ingredients:
4-5 large potatoes
2 tsp oil
pinch asafoetida
1 tsp cumin seeds
1-inch ginger grated
salt to taste
1/2 tsp turmeric powder
2 tsp coriander powder
red chili powder and salt to taste
3 large tomatoes puréed
fresh coriander chopped fine for garnish
Ingredients:
4-5 large potatoes
2 tsp oil
pinch asafoetida
1 tsp cumin seeds
1-inch ginger grated
salt to taste
1/2 tsp turmeric powder
2 tsp coriander powder
red chili powder and salt to taste
3 large tomatoes puréed
fresh coriander chopped fine for garnish
- Peel and boil potatoes. Roughly chop them and keep aside.
- Heat oil in a pan and add asafoetida and cumin seeds. Add the potatoes and all the spices and mix well to incorporate the flavor. Cook while stirring on medium heat for 2-3 minutes.
- Add puréed tomatoes and cook for another 4 minutes.
- Add 1/2 cup water and bring the whole concoction to boil. Simmer for 2-3 minutes till the desired consistency is achieved.
- Garnish with fresh coriander.
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