Bathua kachori

Name: Bathua kachori
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cup All purpose flour -; Bathua leaves - 1/2 kg; 2 Finely chopped green chilli -; Finely chopped coriander leaves - 1 tbsp; 1 tsp Cumin seeds -; 1/4 tsp Red chilli powder -; 1/4 tsp Garam masala powder -; 1 pinch Asafoetida -; 1 tsp Chopped garlic -; to taste Salt -; 1 tbsp Oil -; Clarified butter - 2 tbsp for kneading the dough; Clarified butter - for frying

Mukti Sahay @muktivijay_203

#ind1,

Mukti Sahay @muktivijay_203

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Ingredients

50 mins

4 servings

2 cupAll purpose flour -
Bathua leaves - 1/2 kg
2Finely chopped green chilli -
Finely chopped coriander leaves - 1 tbsp
1 tspCumin seeds -
1/4 tspRed chilli powder -
1/4 tspGaram masala powder -
1 pinchAsafoetida -
1 tspChopped garlic -
to tasteSalt -
1 tbspOil -
Clarified butter - 2 tbsp for kneading the dough
Clarified butter - for frying

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Steps

50 mins

1

Wash and chop bathua leaves and boil in pressure cooker with one cup of water
2

Once cooled drain and strain it
3

Heat oil in a pan.
Add asafoetida,green chilli and cumin seeds to crackle add garlic cloves and saute for one mins
4

Add boiled bathua leaves and mix well.
5

Add red chilli powder,salt and coriander leaves and mix well.
6

Saute for 2 to 3 mins in a low flame until fully dried
7

Take a large bowl combine all purpose flour,salt,clarified butter,cumin seeds andcarom seeds and mix well.
8

With the help of little water make a dough.
9

Keep aside for 15 mins.
Divide the dough into equal size balls and roll it.
10

Fill the bathua leaves stuffing and wrap it
11

Heat clarified butter in a pan
12

Add the kachori,lower the heat and fry till light brown.
13

Drain in paper napkin.
14

Serve hot with aloo,baingan and tamator ki subji