Kachori!

Ingredients:
For filling:

Yellow moong dal 1/2 cup

Baisan 1/4 cup

Heeng a pinch

Oil 1 tbsp.

Ajwain 2 tbsp.

Garlic paste 1/4 tsp.

Black pepper powder 1/4 tsp.

Red chilli powder 1/4 tsp.

Turmeric powder 1/8 tsp.

Ginger paste 1 tsp.

Green chilli paste 2 tsp.

Salt to taste

For kachori Dough:

Flour 1 cup

Oil 2 Tbsp.

Baking soda 1/4 tsp.

Salt 1/4 tsp.

Water as required

Method:

• 1. Wash moong dal and soak it in water for 3-4 hours.Deep fry the kachories on medium heat until golden brown.

• Grind it coarsely using very little water.

• Heat oil in a pan. Add heeng. Add the coarsely ground dal and saute over medium heat.

• Add ginger, green chilli paste, red chilli powder, black pepper powder, garlic, turmeric powder, kalonji and cook for some more time.

• When it is thick, add baisan and saute for 4-5 minutes over medium heat. Turn

  off the stove.

• For the dough, in flour add salt, baking soda and oil. Mix well.

• Knead well adding water as required to a smooth dough.

• Put it aside for half an hour, covered with wet cloth. Then knead it once again.

• Make small balls & roll them. Put about 2 tsps of filling in the center.

• Seal the edges together using a little water and roll into a round ball.

2. 
   

Serve with achar & Khattay Aaloo

Khattay Aaloo:-

Patatoes 250 gms.
Salt to taste.
Red Chillie powder 1 tsp.
Turmeric (Haldi) powder 1/2 tsp.
Kalonji 1/4 tsp.
Methidana 1/4 tsp.
Zeera 1/4 tsp.
Sabit dhania 1/4 tsp.
Tamarind (Imli) 1TBsp.
water 1 Cup.
Oil 1/2 Cup.

Method:-

• Cut potatoes in a small cubes.
• Heat oil. Fry Zeera, add haldi, salt, red chillies, potatoes.
• Fry little & add all other ingredients.
• Mix & put in a pressure cooker for 5-10 minutes.
• Serve Hot