Monday 20 October 2014

Kachori Sabzi

hird recipe that I am sharing in Diwali week is Kachori Sabzi  - this recipe is my absolute favourite. Do try this recipe and I am sure you will love it. Kachori Sabzi is a complete meal in itself but can also be served as evening snack.

For Kachori

250 gm all purpose flour
50 gm sooji
20 gm atta
1 cup oil
1 teaspoon salt
1/2 small bowl dhooli urad daal
1 small piece ginger
1 piece green chili
1/2 teaspoon red chili
1 teaspoon sauf powder
1 pinch hing

For Aloo Sabzi

4 boiled potato
1 tablespoon besan
2 tablespoon curd
1 teaspoon coriander powder
1/2 teaspoon red chili powder
2 chopped green chili
1 teaspoon turmeric powder
2 small pieces ginger
1/2 bowl coriander leaves
1 teaspoon sauf powder
1 teaspoon amchoor powder
1 pinch hing
1 tablespoon salt
1 teaspoon garam masala
1 teaspoon cumin seeds
4 tablespoon oil


To make kachori dough
1.       In a bowl mix maida, sooji, aata and 3 tablespoon oil and 1 teaspoon salt
2.       Then m ix water and make a semi tight dough ( approx like we make dough for paranthas)
3.       Keep it aside for 10-15 minutes in a container or cover the dough with cloth

Kachori filling
1.       Soak utad daal in water for 1-2 hours
2.       Drain out all the water
3.       Put daal, ginger and 1 green chilli in a mixer and grind it little bit make sure that it retains its grainy texture and doesn’t become too smooth
4.       Then pour this mixture in a bowl and add 1 teaspoon salt, ½ teaspoon red chilli powder, 1 teaspoon sauf powder and ¼ teaspoon hing

To make kachori
1.       Now make small balls out of the dough and fill it with utad daal filing
2.       Take a kadai and heat oil in it and once oil becomes hot put the balls in it
3.       Deep fry it on high flame till they get golden brown in colour
4.       Now your kachori is ready to serve

Aloo Sabzi
1.       Boil the potatoes and peel them and then crush them with your hand
2.       Heat the oil in pan and then add cumin seeds, hing, ginger and green chili and sauté them
3.       Once it’s done put the flame on low and add besan and mix it then add curd and mix it again
4.       Then add boiled potatoes and add salt, red chili powder, coriander powder, turmeric powder, amchoor powder and sauf powder and mix it well
5.       Then add water to it and let it simmer on low flame for 7-10 minutes
6.       After that add garam masala and mix it well and let it simmer for another 1-2 minutes
7.       Now take it out in a bowl and garnish with coriander leaves
8.       Now your Kachori Sabzi is ready to serve

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