Aloo Sabzi with Club Kachori

Indian

Intermediate

Main Course

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Club Kachori

Name: ~Club Kachori~
Total time: 30 min
Yield: 1
Cuisine: Indian
Ingredients: 1 cup Urad dal ( soak for an hour) (For kachori dough ); 1 spoon Ginger, chopped; 4 Green chili; 1 cup Refined wheat flour; 1 cup Whole wheat flour; 1/2 cup Semolina ( fine); 1 tsp Salt; 1/2 tsp Nigella seeds; 1/2 cup Curd; 3 tbsp Mustard oil; 1/4 tsp Asafoetida; 1 large Tomato (For green paste ); a handful Coriander leaves; 20 Mint leaves; 3 Green chili; 1 piece Ginger; 4 Kashmiri lal mirch; 1 tsp Salt; 1 tsp Dry mango powder; 1/4 tsp Asafoetida; 1 tsp Cumin seeds powder; 1 spoon Coriander powder; 4 cloves (For spice mix ); 2 black cardamom; 2 green cardamom; 8 Black pepper; 2 piece Cinnamon stick; 1.5 tbsp Mustard oil (For sabzi ); 1 tsp Cumin seeds; 1 tsp Nigella seeds/Kalonji

30 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg

Diet

Matar, Onion, Aloo Sabzi with Club Kachori: A crispy brunch delight!

Ingredients

UNITSIngredients

1 cup Urad dal ( soak for an hour) (For kachori dough )

1 spoonGinger, chopped

4Green chili

1 cup Refined wheat flour

1 cup Whole wheat flour

1/2 cup Semolina ( fine)

1 tsp Salt

1/2 tsp Nigella seeds

1/2 cup Curd

3 tbsp Mustard oil

1/4 tsp Asafoetida

1 large Tomato (For green paste )

a handful Coriander leaves

20 Mint leaves

3Green chili

1 pieceGinger

4Kashmiri lal mirch

1 tsp Salt

1 tsp Dry mango powder

1/4 tspAsafoetida

1 tsp Cumin seeds powder

1 spoon Coriander powder

4cloves (For spice mix )

2black cardamom

2green cardamom

8Black pepper

2 piece Cinnamon stick

1.5 tbsp Mustard oil (For sabzi )

1 tsp Cumin seeds

1 tsp Nigella seeds/Kalonji

a pinch Asafoetida

6Potato boiled & mashed

1/2 cup Peas boiled

1 spoon Kasoori methi

Coriander leaves

as neededSev

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Directions

Description - Step 1

Prepare Matar, Onion, Aloo Sabzi

Grind the soaked dal with ginger and green chili until smooth. Then, combine the whole wheat flour, refined wheat flour, asafoetida, mustard oil, carom seeds, semolina, curd, salt, Nigella seeds, and the ground dal. Knead into a fine dough, cover, and let it rest for 20 minutes.

Description - Step 3

Crush the powder & Cook the Sabzi

In a pan, heat mustard oil, then add asafoetida, nigella seeds, and cumin seeds. Stir in the green paste and cook for a bit. Next, add the spice mix and a splash of water. Once the masala is cooked through, toss in the peas and potatoes. Let it simmer until everything is tender. Finish off with Kasuri methi and fresh coriander leaves.