Choti kachori aur aloo ki sabji ( Stuffed puri with potato curry)
Choti kachori aur aloo ki sabji is the Sunday brunch in most of the home in Uttarpradesh , Bengal and Bihar. It is a meal in itself which peps up the spicy mood.
( for kachori)
Maida ( refined flour ) 150 grams
Urad ki dal ( black lentil) 50 grams ( soaked for 3 hours)
Asafoetida ¼ tablespoon
Salt 1/2 tablespoon
Cumin seeds ½ tablespoon
Green chilli 2 pieces
Refined oil 100 milligram
( for aloo ki sabzi)
Aloo ( Potatoes) 100 grams ( boiled and quatered)
Coriander leave 1 tablespoon (finely chopped)
Kasuri methi ( fenugreek leaves) ½ tablespoon
Tomato 1 piece
Cumin powder 1/2 tablespoon
Red chili powder ½ tablespoon
Turmeric powder ¼ tablespoon
Sabzi masala powder ½ tablespoon
Tej patta 1 piece
Salt ½ tablespoon
Mustard oil 2 tablespoon
Method ( kachori) Put urad dal, asafetida, greenchili, cumin seeds , salt and 5 tablespoon o f water in mixer grinder and make a smooth paste. Add this paste in atta , put 2 tablespoon of refined oil and knid well. Make small balls and flatten it by using chawka and belan like’ Puri’ and fry it till golden brown. Kachori is ready.
Method ( Allo ki sabji) In a pressure cooker put some mustard oil. Add tejpatta , once tejpatta starts popping add the cumin powder, redchili powder, sabji masala , tomato and turmeric and some water and fry till the masala leaves the oil. Add the boiled potatoes, salt , chopped coriander leaves, kasuri methi and ½ cup water and put the lid on. With one whistle our aloo ki sabzi is ready.