- 4
- Easy
- 20 mins
- 10 mins
- Average budget
0/5
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Ingredients
- for kachori:
- refined flour 1/2 pound grams
- black lentil 50 grams -soaked for 3 hours
- Asafoetida ¼ tablespoon
- Salt 1/2 tablespoon
- Cumin seeds ½ tablespoon
- Green chilli 2 pieces
- Refined oil 100 milligram
- For Potato Curry:
- Aloo ( Potatoes) 100 grams ( boiled and quatered)
- Coriander leave 1 tablespoon (finely chopped)
- Kasuri methi ( fenugreek leaves) ½ tablespoon
- Tomato 1 piece
- Cumin powder 1/2 tablespoon
- Red chili powder ½ tablespoon
- Turmeric powder ¼ tablespoon
- Sabzi masala powder ½ tablespoon
- Tej patta 1 piece
- Salt ½ tablespoon
- Mustard oil 2 tablespoon
Preparation
Step 1
Method ( kachori) Put urad dal, asafetida, greenchili, cumin seeds , salt and 5 tablespoon o f water in mixer grinder and make a smooth paste. Add this paste in atta , put 2 tablespoon of refined oil and knid well. Make small balls and flatten it by using chawka and belan like’ Puri’ and fry it till golden brown. Kachori is ready.
Step 2
Method ( Allo ki sabji) In a pressure cooker put some mustard oil. Add tejpatta , once tejpatta starts popping add the cumin powder, redchili powder, sabji masala , tomato and turmeric and some water and fry till the masala leaves the oil. Add the boiled potatoes, salt , chopped coriander leaves, kasuri methi and ½ cup water and put the lid on. With one whistle our aloo ki sabzi is ready.