Kachori, Aloo ki Sabji with curd dipped onion rings

Kachori is usually made with a filling for Urad dal mixture inside wheat balls but I tried this recipe by making a dough of urad dal mixture with wheat flour which makes it an easy preparation.
This will definitely be relished by kids and grown ups too.. :-)


Ingredients:

For kachori:

Wheat flour - 2cup
Urad dal -1/2 cup
Fennel seeds - 2tbsp
asafotieda (hing) - 1/4 tsp
Coriander seeds - 3tbsp
Green chillies-1
Coriander leaves

For aloo sabji (Potato Curry):

Potatoes - 1/2 kg

Tomato - 2 puree
Cumin seeds-1tsp
Kasuri methi-1tsp
Coriander leaves

Turmeric powder - 1/2 tsp

Red chilli powder-1/2 tsp
Coriander powder-1tsp
Salt to taste
Water - 3 cups

For Curd dipped onion rings:

Onions - 1 medium size
Curd - 1 cup
Salt to taste

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.

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.

  

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.

Serve Kachori and Aloo subji hot with curd dipped onion rings and some pickles.

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