Aloo ki Sabzi Aur Kachodi

Name: Aloo ki Sabzi Aur Kachodi
Total time: 1800 s
Yield: 5-6 people
Cuisine: Indian
Ingredients: 4-5 medium size potatoes; 1 medium size onion finely chopped; 1 tsp ginger paste; 1 tbsp garlic paste; 2 medium size tomatoes finely diced; 3-4 tbsp oil; to taste Salt; 1 tbsp red chilli Powder or to taste; 1 tbsp Coriander powder; 1 tsp turmeric powder; 1 tsp cumin powder; 1/2 tsp Black pepper powder; 1/2 tsp amchur or dry mango powder; 1 tsp chaat masala powder; 1 tsp sabzi masala(optional); 1/4 tsp mustard seed; 1/4 tsp cumin seed; 1/4 tsp kalonji or Nigella seeds; 1/4 tsp fennel seed; 2 whole red chilli; 1/4 tsp fenugreek seeds; 2 pinch hing or asafoetida; 2 cups whole wheat flour-you can also take half WWF and half All purpose flour; 1/2 cup white urad daal; 1/4 cups moong daal; to taste Salt; 3-4 cloves garlic; 1/2 inch ginger; 3-4 green chillies; 1/2 tsp cumin seed

Rumana Irfan @TossItUp28

Riyadh, Saudi Arabia

#Cookpad_India
Now this is the most popular breakfast sold in almost every big and small shops from the place where I belong. These are my personal favorite the juicy sabzi with so many flavours and the crispy kachodi. Let's bengan with my version of this Indian delicacy.

Rumana Irfan @TossItUp28

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Ingredients

30 minutes

5-6 people

For Aloo ki sabzi
4-5medium size potatoes
1medium size onion finely chopped
1 tspginger paste
1 tbspgarlic paste
2medium size tomatoes finely diced
3-4 tbspoil
to tasteSalt
1 tbspred chilli Powder or to taste
1 tbspCoriander powder
1 tspturmeric powder
1 tspcumin powder
1/2 tspBlack pepper powder
1/2 tspamchur or dry mango powder
1 tspchaat masala powder
1 tspsabzi masala(optional)
For tempering
1/4 tspmustard seed
1/4 tspcumin seed
1/4 tspkalonji or Nigella seeds
1/4 tspfennel seed
2whole red chilli
1/4 tspfenugreek seeds
2 pinchhing or asafoetida
For Kachodi
2 cupswhole wheat flour-you can also take half WWF and half All purpose flour
1/2 cupwhite urad daal
1/4 cupsmoong daal
to tasteSalt
3-4 clovesgarlic
1/2 inchginger
3-4green chillies
1/2 tspcumin seed
1/2 tspcarom seed(ajwain)
as neededWater
3-4 tbspoil for dough
as neededOil for frying

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Steps

30 minutes

1

Aloo ki sabzi
Boil the potatoes peel them and leave it aside to cool down a bit. Take the potatoes in between your palm and press them don't cut or mash them you will get those bazaar wala taste by pressing them leaving some big and small chunks. Now heat oil in a pan it's better to use mustard oil but any oil goes well. Add all the tempering spices when the oil becomes hot and saute for few seconds or until the aroma of spices start to come out and they start to splutter.
2

Now add the finely chopped onions saute it until translucent then add ginger and garlic paste and saute till the rawness goes away. Now add the diced tomatoes and saute again add salt and just splash water over it so that the tomatoes cook quickly cover for 2 minutes. Now add the pressed potatoes and toss it on a high flame for about 2-3 minutes. Then add all the powdered spices and again saute on high flame until it start to stick in the pan.
3

Then add 2 cup of water mix it well and allow it to boil. When start boiling simmer it and cover it and cook for 10 minutes or until well cooked and the potatoes soak all the flavour of spices. It should be spicy, juicy, tangy with a curry type of consistency. By the way you can always adjust masalas as per your taste. At this point you can taste it and adjust the flavours accordingly. Off the flame garnish it with some coriander leaves and serve hot with kachodi/Puri/Paratha/roti.
4

Kachodi
Wash thoroughly the urad and moong daal and soak it separately for 3-4 hours. When it gets soft and doubles in size then discard the water and grind them to a fine paste along with ginger, garlic, green chilli and cumin seed. In a bowl take the wheat flour add salt and carom seed to it mix and then add oil mix it properly and then add all the grinded paste mix it really well and then add water as needed to make a soft dough just like the puris.
5

The dough should neither be too stiff nor too soft. Leave it aside to rest for 10-15 minutes. Heat oil in a deep pan or wok. Make small balls of the dough. Roll it out like a disc and fry it just like the puris. Put it in the oil and when puffed up turn it to the other side and take out when both the sides are golden brown. You can even stuff these daal masala in the dough and then roll it out and fry it depends on you.
6

I like it this way its simple and easy. Enjoy your kachodi hot with the choice of your sabzi or dip or even with tea.
Make it and enjoy it with your loved ones.
Happy Cooking

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Cooksnaps

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Rumana Irfan @TossItUp28

on May 07, 2022 04:41

Riyadh, Saudi Arabia

A Home Chef Who Loves to Cook and Bake New DelicaciesPlease subscribe to my youtube channel Toss It Uphttps://youtube.com/@tossitup?si=vC4I6zSm2Ny_v4XM