Kachori Alloo subji with curd onion rings
Ingredients
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2 cup Wheat flour -
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cup Urad dal -1/2
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2 tbsp Fennel seeds -
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1/4 tsp asafotieda (hing) -
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3 tbsp Coriander seeds -
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leaves Coriander
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1/2 kg Potatoes -
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Tomato - 2 puree
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Cumin seeds-1tsp
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Kasuri methi-1tsp
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leaves Coriander
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1/2 tsp Turmeric powder -
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tsp Red chilli powder-1/2
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Coriander powder-1tsp
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to taste Salt
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3 cups Water -
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For Curd dipped onion rings:
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Onions - 1 medium size
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1 cup Curd -
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to taste Salt
Cooking Instructions
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1
Method for Kachori:
Soak urad dal for 4 hours. Grind it coarsly with green chillies. Roast fennel seeds, coriander seeds and powder it. Add dal, roasted and ground masala, coriander leaves and dal paste to wheat flour. Add salt, hing and make a tight dough. Keep it aside for half an hour. Make small balls.
Flatten balls using roller and oil.
Heat oil in a pan and deep fry it on slow fire to make kachori. -
2
Method for Aloo Sabji (Potato Curry):
Peel and cut potato in small cube pieces.
Heat oil in a pressure cooker and add cumin seeds.When it crackles, add all the masalas. Add tomato puree and fry till it leaves oil. Add cut potatoes add kasori methi to it. Add water and cover the lid. Simmer flame after first whistle and cook for 10 minutes. -
3
Method for Curd dipped onion rings:
Cut onions in round shape and make rings.
Hang curd in a muslin cloth for 1/2 an hour or till it leaves water completely.
Replace hung curd in a dish, add salt and onion rings and mix well. -
4
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