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.
Khattay Aaloo:-
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
