Kachori, Aloo ki Sabji

Santosh Bangar
Santosh Bangar|
Last updated on Jan 20th
  • Prep Time0Minutes
  • Cooking Time50Minutes
  • Serves3people

Recipe Ingredients

  • Wheat flour - 2cups
  • Urad Dal- 1/2 cup
  • Fennel Seeds - 2 tbsp
  • Asafoetida (hing)- a pinch
  • Coriander seeds - 3 tbsp
  • Green Chillie- 1
  • Coriander leaves handful
  • For Aloo Sabzi (potato curry)
  • Potatoes - 1/2 kg
  • 2 Tomatoes Pureed
  • Cumin Seeds -1 tsp
  • Kasuri Methi - 1 tsp
  • Coriander leaves handful
  • Turmeric powder- 1/2 tsp
  • Salt to taste
  • Water 3 cups

Recipe Preparation

  1. Soak urad dal for 4 hours. Grind it coarsly with green chillies. Roast fennel seeds, coriander seeds and powder it.
  2. Add dal paste, roasted and ground masala, coriander leaves to wheat flour.
  3. Add salt, hing to make a tight dough. Keep it aside for half an hour. Make small balls.
  4. Flatten balls using an oiled rolling pin. Heat oil in a pan and deep fry it on slow fire to make kachori.
  5. Peel and cut potatoes in small cubes. Heat oil in a pressure cooker and add cumin seeds. When it crackles, add all the masalas. Add tomato puree.
  6. Fry till the oil separates from the masala. Add cut potatoes, kasuri methi to it. Add water and cover the lid.
  7. Simmer flame after first whistle and cook for 10 minutes
  8. Garnish with coriander leaves and serve hot
My Tip: Serve with sliced onion rings and curd

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