Potato Kachori and Chickpeas
Table of Contents
Ingredients for Kachori:
- 250 grams flour,
- 75 grams oil,
- salt as per taste and oil for frying.
Ingredients for Stuffing:
- 250 grams potatoes,
- finely chopped coriander,
- green chillies as per taste,
- cumin,
- coriander powder,
- dry mango powder,
- a pinch of asafoetida,
- ginger.
Method:
Add salt and oil to fine flour and knead a soft dough. Do not knead the dough too much and make it smooth. After this, keep it covered for half an hour.
Method For Stuffing:
Boil the potatoes, peel them and mash them. Grate the ginger. Heat ghee in the pan. Add cumin, green chilli, and finely chopped ginger. After frying a little, add all the spices and also add mashed potatoes. Turn off the gas and leave the stuffing to cool.
To fry Kachori, heat oil in a pan. After the dough is ready, make a medium sized ball and spread it with hands and make it in the shape of a basket. Now make stuffing in it and prepare it by rolling it into a medium sized roll and put it in medium hot oil and let it turn light brown.
Keep all the kachoris in a napkin. Keep in mind that when we prepare the dough and stuff it, close it well, so that the masala does not come out.
Ingredients for Making Chole:
- Half kilo chickpeas,
- 250 grams onion,
- 2-3 tomatoes,
- 10-12 cloves of garlic,
- 2 inches ginger,
- 2 whole thick cardamoms,
- half teaspoon black pepper,
- half teaspoon cumin,
- one teaspoon ground coriander,
- 4-5 cloves,
- 1 tablespoon Oil,
- salt,
- chilli,
- turmeric as per taste.
Method:
Cut the onion thinly and lengthwise. Add ginger, garlic, tomato, coriander, black pepper, cumin, cloves and grind them. Soak chickpeas for 7-8 hours beforehand. Then add salt and boil in the cooker. Heat oil in a pan and when the chopped onions become light brown, add whole thick cardamom to it.
Stir for a while and add turmeric. Now add ground tomatoes and red chili powder as per taste. Stir the masala until the oil leaves it. When the masala is ready, add the boiled gram and the water in which the gram was boiled together. Let it boil for a while.
Tamarind Chutney
Ingredients:
- 100 grams tamarind,
- half teaspoon roasted cumin,
- 200 grams jaggery,
- half teaspoon fennel,
- black salt as per taste.
Method:
Soak tamarind for 2 hours and separate the pulp. Boil a glass of water and add jaggery. When the chutney becomes thick, add roasted ground cumin, fennel, black salt and boil for 5 minutes and keep it to cool.
Green Chutney:
Ingredients:
- 100 grams green coriander,
- 2-3 green chillies,
- dry mango powder and black salt as per taste.
Method:
Add green coriander and all the spices in a mixer and grind them. Do not make too thick chutney. You can also eat Kachori with chickpeas and if you want to eat it with chutney, you can eat it without chickpeas and with chutney.
