Sattu kachuri- aloo gobhi sabji

Name: Sattu kachuri- aloo gobhi sabji
Total time: 2400 s
Yield: For 4 people
Cuisine: Indian
Ingredients: 1 cup wheat flour; 3/4 tsp salt; 1/4 tsp carom seeds; 1/8 cup ghee; 1/4 cup sattu; 1/4 tsp black pepper powder; 1 pinch asafoetida; as needed Refined oil for frying kachauris; 1 cup potatoes diced; 1 cup cauliflower florets medium size; 1/2 cup chopped tomatoes; 1/3 cup peas; 1/2 tsp ginger paste; 1 small green chilli; 1/2 tsp cumin and methi seeds mixed; 1 tbsp mustard oil for cooking; 3/4 tsp sabji masala; 1/4 tsp Turmeric powder; to taste Salt; As needed Coriander leaves

Richa Vardhan @apnirasoi

Mumbai

#week2of5

Like everyday routine I started my day and turned up to prepare healthy breakfast.
But for weekend lunch decided to make a change from rice to kachauri that too stuffed with sattu. It tastes delicious when served with aloo gobhi rasdar sabji in addition with curd.
Sattu is a flour made up of with a mixture of ground pulses and cereals and and is very popular over a wide area of North India, particularly Bihar.

#week2of5

Richa Vardhan @apnirasoi

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Ingredients

40 minutes

For 4 people

1 cupwheat flour
3/4 tspsalt
1/4 tspcarom seeds
1/8 cupghee
1/4 cupsattu
1/4 tspblack pepper powder
1 pinchasafoetida
as neededRefined oil for frying kachauris
For aloo gobhi sabji
1 cuppotatoes diced
1 cupcauliflower florets medium size
1/2 cupchopped tomatoes
1/3 cuppeas
1/2 tspginger paste
1small green chilli
1/2 tspcumin and methi seeds mixed
1 tbspmustard oil for cooking
3/4 tspsabji masala
1/4 tspTurmeric powder
to tasteSalt
As neededCoriander leaves

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Steps

40 minutes

1

To make kachauri: mix flour with salt, carom seeds, black cumin seed, ghee and knead adding water to make a soft dough, keep it aside covered for 10 minutes.
2

To make the fillings: Mix sattu with a pinch of asafoetida, salt and black pepper powder and knead to make a soft dough using little water in drops.
3

Now, divide aata dough in 10 equal round shape balls, and make it as bowl shaped using little ghee on your palm.
Fill around 1 tsp sattu into each dough balls and pack it tightly. Roll it in round shape using chakla belan.
Heat oil in a kadahi and deep fry.
4

For aloo gobhi sabji: Heat oil in kadahi, sprinkle cumin methi seeds and green chilli, let it crackle, add chopped potatoes and flower florets, mix well, cook it covered for 5-6 minutes on low flame stiring in between.
5

Remove the lid, add salt and turmeric powder, saute it for another 3-4 minutes on medium to high flame. Add chopped tomatoes and green chilli, ginger, sabji masala and mix. Add enough water to make aloo gobhi half dip into it.
6

Cover and boil for 2-3 minutes on medium to high flame, transfer sabji into a serving bowl.
7

Garnish with fresh coriander leaves and serve hot with kachauris.