Urad Daal Kachori and Sabzi

Urad Daal Kachori and Sabji

Ingridents for  Sabzi

• Potatoes- 2- Boiled & roughly mashed
• Asafoetida- 1 pinch
• Cumin Seeds- 1/2 tb spoon
• Bay leaf- 2 nos.
• Salt- As per your taste
• Oil- 2 tb spoon
• Green Coriander- hand full of leaves
• Green Chillies- 2
• Ginger- 1inch 
• Cloves- 2 nos.
• Black Pepper- 3-4 nos.
• Cardamom Seeds- 2 cardamom's
• Coriander Seeds OR Powder- 1 tb spoon
• Cinnamon Stick- 1/2 inch
• Mango Powder- 1 tb spoon
• Turmeric- 1/2 tb spoon

Method for Aloo Sabzi

• Roughly mash boiled potatoes with your hands and set aside (do not use knife for perfect cubes).
• Grind all the spices (Green coriander, green chillies, ginger, cloves, black pepper, cardamom seeds, cinnamon stick, mango powder, and turmeric powder) and make a fine paste.
• Heat oil in a pan and when it's hot add cumin seeds and bay leaves and allow cumin seeds splutter, now add asafoetida after that add the spices paste and turmeric powder.
• Now reduce flame and allow this paste to cook for 2-3 minutes and then after add mashed potatoes and add 2 cups of water.
• now add salt and bring it to a boil, reduce flame to low-medium. now let it cook for another 15 minutes. you can add more water according to your required liquid consistency during the cooking process.
• Now turn off the flame and garnish it with green coriander (optional).
• Sabzi is ready.

Ingredients for Kachori Stuffing

• Urad Daal-1/2 cup (2hrs. soaked in water)
• Oil- 2 tb spoon
• Cumin seeds- 1/2 tb spoon
• Coriander Seeds- 1 tb spoon (roughly crushed)
• Asafoetida- 1 pinch
• Fennel powder-1/2 tb spoon
• Ginger(grated)- 1 inch
• Green chilies-2 nos.
• Red chilli- 1/2 tb spoon
• Salt- as per taste
• Garam Masala- 1/2 tb spoon
• Besan (Gram flour)- 5 tb spoon
• Mango Powder- 1 tb spoon
• Green Coriander- hand full of leaves

Ingredients for Kachori Dow

• Maida (all purpose flour OR refined flour)- 2 cups
• semolina/ Suji- 2 tb spoon
• Salt- 1 tb spoon
• Ghee/Oil- 4 tb spoon (Malted)
• Baking Soda- 1/2 tb spoon
• Water

• Oil for frying

Method to make Kachori Dow

• In a bowl take semolina, refined flour, baking powder, salt and ghee and mix them well. Now add water slowly-slowly to make soft dow. keep it aside.

Preparation for Stuffing

• Wash and soak urad daal for 2 hours. Then again wash well, drain water and coarsely grind the urad daal. Keep aside
• Now take a pan and heat oil when oil is hot add cumin seeds, when cumin seeds splutter add asafoetida, coriander seeds, fennel seeds, ginger and chopped chillies. saute this mixture.
• Now add chilli powder, garam masala, salt. Mix well and add besal and roast till you smell the  aroma from besan.
• Now add urad dal and roast it well till it become dry completely. Add chopped green coriander. Cool this mixture well. Keep it aside
• In a kadhai/pan heat oil.
• Make small balls of lemon size out of dow.
• Flatten the ball using rolling pin, like a small disc size shaped circle.
• Place 2 tb spoon daal mixture on the flattened dow. Now join the ends together and press them. Keep folding and make a round to join all ends together. Seel and secure all the ends and it will take a ball shape.
• Flatten the kachori by gently pressing by using your palms and fingers by giving it round shape, you can use some oil in this process, if you will use oil, dow will not stick in your hands. 
• Now check oil, it should not be very hot.
• Drop this flatten kachori into oil. First kachori should sink in the bottom of the kadahi then float right back up. For crispiness fry them for longer till golden brown on low-medium flame. kachories should start to puff.
• Flip and cook till kachories are evenly cooked.
• Repeat the process with rest of the kachories.
• Enjoy these khasta dal ki kaachories with aloo sabzi.
• you can have these kachories with fried green chilli, beaten curd, green and tamarind/imli chutney too. This will make a chat.