Kachori Aloo & Instant Kachori Premix I बिना दाल भिगोए इंस्टेंट कचौरी & आलू सब्जी I Pankaj Bhadouria
Now you can make kachori aloo instantly without soaking the dal!
To make kachoris, we need to soak the dal for hours and then grind it and then sauté it for a long time to get a good taste. But no longer!
Watch me make an Instant Kachori Masala which you need to soak just for 10 minutes and you will get the stuffing for your kachoris ready in 10 minutes.
Sharing today the recipe of Kachori Aloo where along with the kachori we will also a halwai style aloo sabzi. This Aloo sabzi is a no onion, no garlic sabzi that makes the Kachori Aloo complete!
Check out the recipe of instant kachori aloo and let me know in the comments below how you liked it.
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Recipe :
Kachori Masala
Preparation Time: 5 minutes
Cooking Time: 5 Minutes
Ingredients:
1 cup white urad dal
1 tsp fennel powder
½ tsp asafetida
½ tsp garam masala powder
1 tsp red chilli powder
1 tsp cumin powder
1/3 cup ghee
1tsp salt
1tbsp coriander powder
1tsp dry mango powder
¼ tsp baking soda
Kachori:
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients:
200g refined flour
50g ghee
½ tsp salt
¼ tsp carom seeds
cold water to knead
3 cups vegetable oil to deep fry
For the filling:
150g kachori masala
Method:
Soak the kachori masala in ½ cup water and allow the mixture to stand for 15 minutes. Mix well and use for stuffing kachoris.
Mix together the flour, carom seeds and the salt.
Rub in the ghee. Knead to a hard dough using the cold water. Set aside the dough for 20 minutes.
Make lemon-sized balls with the dough.
Flatten on your palms and stuff in a tablespoon of the stuffing.
Bring together the edges to seal the ball.
Flatten the stuffed balls. Dust the balls in dry flour and press with your palms to a disc of 3” diameter. Do not roll out the kachoris.
Deep fry the kachoris in moderately hot oil. Reduce the heat and fry till crisp and golden.
Remove from heat and serve hot.
Aloo Sabzii
Ingredients:
500g Boiled Potatoes
2 tbsp oil
1 tsp jeera
½ tsp hing
2 cups chopped tomatoes
3-4 slit green chilies
1 tbsp chopped ginger
1 tbsp Kashmiri red chili powder
1 tbsp coriander powder
Coriander leaves
1 tbsp amchur powder
1 tsp turmeric powder
Method:
Heat the oil in a pan. to medium hot oil, add the cumin seeds and allow to splutter. Add the hing and mix. Add the turmeric powder, red chili powder, mix and immediately add in the chopped tomatoes. Stir well. Add ¼ cup water and cook till the tomatoes are pulpy.
Add in the coriander powder, chopped ginger, and mix well. Add 1 liter water and then add the coarsely crushed potatoes. Bring to a boil and allow to simmer for 20 minutes or till the gravy thickens. Add in the salt, dry mango powder, and mix well. Also add in the slit green chilies. Cook for 2-3 minutes and remove from fore. Add in the chopped green coriander and mix well serve with kachoris.
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