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Posts Tagged ‘Kachori’

Daal Puri/Kachori

Difficulty: Difficult | Prep Time: 4 hrs | Cook Time: 1 hr | Yield: 20 pieces

INGREDIENTS
For the Filling
½ cup Masoor Dal
1 Medium Onion
1½ Ginger paste
1 Green Chilli
½ tsp Chilli Powder
6 tbsp Oil
Salt to taste

For the Puri
2½ cup Madia (Flour)*
½ tsp Salt
¼ tsp Sugar
1 tbsp Oil
Oil for Deep Frying**

DIRECTIONS

  1. Wash and soak the dal in water for about 3 hrs.
  2. Slice the onion and finely chop the green chilli and keep aside.
  3. Once the daal soaked well, make a smooth paste of it in a mixer adding as little water as possible.
  4. Now to make the filling, heat oil in a pan and add the onions.
  5. Fry the onions till translucent.
  6. Add the ginger paste and chopped green chilli. Fry for another 2-3 mins.
  7. Now add the dal paste, chilli powder and salt. Ensure that the salt is a bit on the higher side as this would give a better taste to the puris.
  8. Cook till the dal is mixed well with the onions and all the water has evaporated. Do not cook it for too long as it’ll tend to make the filling very dry and hard to use later on.
  9. Now in a bowl, add the maida, salt and sugar and mix well.
  10. Then add the oil and evenly rub it into the flour.
  11. Now knead this flour with warm water and make it into a soft dough. The dough should be soft but not sticky. It’s easier to make stuffed puri if the dough is soft.
  12. Now divide the dough and the filling into 20 equal portions each. Roll each of them into smooth balls
  13. Make smooth round balls of the dough first and then flatten them by appying pressure with your fingers and between your palm.
  14. Now place a ball of filling at the center and cover it with the dough. Ensure that the filling is in the center and the opening is sealed properly. Roll it between ur palm and flatten slightly. Repeat for the rest.
  15. Now grease a flat surface with a little oil and with a rolling pin, roll each of them into about 5” diameter round and ¼ cm thick. While rolling, the pressure should applied evenly and gently or else the filling may tend to come out of the puris.
  16. Heat oil in a pan and deep fry the puris one at a time. The puris would puff up once fried on one side. Flip and fry the other side for until slightly blown on each side. Please note, oil needs to be properly heated before frying the puris. Then again, if it gets too hot, then the puris would become too brown too soon. Hence, you need to regulate the temperature while you fry.
  17. Serve it hot with Aaloo Sabji.

NOTES
*You may also use wheat flour instead of plain flour. In that case you need not add the oil in the dough.
**If you do not want to deep fry, you may roast each puris on a flat pan. Once roasted, on both sides, add 1 tsp of oil and shallow fry them evenly. The picture above is of shallow fried puris.

Aaloo ki Sabji

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 10 mins | Yield: 3-4 servings

INGREDIENTS
3 medium Aaloo (Potato)
½ tsp Dhania (Coriander) Powder
½ tsp Jeera (Cumin) Powder
¼ tsp Haldi (Turmeric) Powder
1 tsp Chilli Powder
½ tsp Kasoori Methi (Dried Fenugreek leaves)
½ tsp Hing (Asefotida) Powder
2 tbsp Ghee (Clarified Butter)*
Salt to taste

DIRECTIONS

  1. Boil the potatoes. Peal and crush them a little with your hands to get uneven pieces.
  2. In a pan heat the ghee.
  3. Add the kasoori methi and then the dhania, jeera, haldi, and chille powders. Add a little water and fry the masala for 2-3 mins.
  4. Then add the potatoes, salt and lastly the hing.
  5. Stir and add 2 cups of water.
  6. Simmer with covered lid for about 5 mins.
  7. Serve hot with kachori or puri or even chapati.
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Prep Time: 2 Hours | Cook Time: 1 Hour | Yield: 5-6 servings (Makes 18 Kachoris)

For Aloo Dum:

INGREDIENTS 112
500 gms Baby Potatoes
1 large Onion
1 tsp Ginger Paste
1½ tsp Garlic Paste
¼ cup Yogurt
2 tsp Coriander Powder
¼ tsp Turmeric Powder
2 tsp Red Chillie Powder
½ tsp Cumin Powder
6 tbsp Oil
1 tsp Coriander Leaves
Salt to taste

DIRECTIONS

  1. Boil the potatoes and peal its skins.
  2. Make a paste of the oinion and chop the coriander leaves.
  3. In a pan, add the cumin powder and ½ tsp chillie powder for dry roasting them. Stir on medium flame till the colour starts changing. Remove the mixture from the pan immediately so that the roasting is not over done. Leave aside.
  4. Heat the oil in a separate pan and fry the potatoes till it gets a light golder colour.
  5. Remove from pan and keep aside.
  6. In the same oil add the oinion paste. Fry till the onion paste turns brown in colour.
  7. Add the ginger garlic paste and fry for another minute or so.
  8. Now add the coriander powder, turmeric powder and the rest of the chillie powder.
  9. Stir and add a little water.
  10. Once dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smoothe paste.
  11. Add the curd, stir in the fried potatoes and salt according to taste. Mix well.
  12. Now add about 2 cups of water. Cover the pan with a lid and simmer and cook for about 10 mins.
  13. Uncover and ensure that the gravy is dry and thick.
  14. Remove into a serving bowl. Sprinkle the roasted cumin and chillie powder. And finally, garnish with coriander leaves.

For Kachori:

INGREDIENTS
1 cup Boiled Peas
½ tsp Shah Jeera
½ tsp Whole Pepper
1 Green Chillie
3 cups Flour
Salt to taste
Oil for deep frying and cooking

DIRECTIONS

  1. Dry roast the shah jeera and whole pepper in a pan for 2-3 mins.
  2. In a blender, add the peas, shah jeera, whole pepper, green chillie and blend to a smooth paste.
  3. Heat a pan, add 4 tbsp oil.
  4. Add the paste and salt according to taste. Please note, that the salt should be on the higher side as this will make the kachoris tastier.
  5. Cook till oil starts separating, and the paste is fully dry.
  6. Once cool, make 18 equal balls of the filling and keep aside.
  7. Now take the flour in a bowl and add 1 tsp oil and 1 tsp salt. Evenly rub it into the flour.
  8. Now knead this flour with water and make it into a soft dough. The dough should be soft but not sticky. It’s easier to stuffed the kachoris if the dough is soft.
  9. Now divide the dough into 18 equal portions.
  10. Roll between your palms and make smooth round balls of the dough first and then flatten them by appying pressure with your fingers, and between your palm.
  11. Now place a portion of the filling at the center and cover it with the dough. Ensure that the filling is in the center and the opening is sealed properly. Roll it between ur palm and flatten slightly. Repeat for the rest.
  12. To roll the kachoris grease a flat surface and the rolling pin. Take each balls of kachori, grease with a little, and roll each of them into about 4” diameter round discs. While rolling, the pressure should applied evenly and gently or else the filling may tend to come out of the kachoris. In such case, you may make it a little smaller in size.*
  13. Heat oil for deep frying. Immerse a kachori and fry one of its sides till it puffs up. Flip and fry the other side for a few seconds. Remove on a absobant paper.**
  14. Repeat for the rest.
  15. Serve hot with Aloo Dum

NOTES
*You may also add a little less filling the next time, though it is always nicer with lots of filling.
**Kachoris always puff up, so even if your filling has come out a little while rolling, it wouldn’t matter.

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