- For The Dough
- 2 cups of plain flour
- half cup urad dal
- salt according to the taste
- 1 teaspoon kaala jeera
- For The Sabzi:
- 5-6 boiled potatoes
- 2 tablespoon cooking oil
- half teaspoon saunf
- half teaspoon kaala jeera
- half teaspoon cumin seeds:
- 2 lavang
- half teaspoon haldi
- 1 teaspoon red chilli powder
- 2 tablespoon dhania powder
- 1 teaspoon amchoor
- 1 teaspoon garam masala
- salt to taste
- Oil / ghee to fry
Method:
- Preparation of dough:
- Soak urad dal for 3-4 hrs and then drain the water and grind it into very fine paste.
- Mix this paste into the flour and add salt and kaala jeera into it.
- Add water if necessary and make a semi hard dough.
- Keep it for 2-3 hrs.
- Preparation of sabzi.
- Heat oil in the pan.
- When heated add jeera, kaala jeera, saunf and lavang and cook for half a min .
- Add haldi and red chilly powder and add water.
- Add boiled potatoes, dhania powder and salt and cook for some time.
- Add amchoor and garam masala when the sabzi is cooked.
- Make small balls out of this and keep aside.
- Make the dough also into small balls but bigger than the sabzi.
- Roll one ball like thick puri, and place one mixture in the center.
- Pull up all the sides to seal the mixture and press in centre.
- Make 5 to 6 such kachoris, heat ghee/oil and fry on low flame till light brown, turning once.
- Repeat for remaining kachoris.
- Serve with any tamarind based chutney.
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