Choti/ club 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.
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 kneed well.
Make small balls and flatten it by using chawka and belan like’ Puri’ and fry it till golden brown. Kachori is ready.
Method (Aloo 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.