Tomato kachori with sweet, tangy, spicy,potato

Name: Tomato kachori with sweet, tangy, spicy,potato
Yield: 3 servings
Cuisine: Indian
Ingredients: For Tomato Kachori; 500 ml Water; 4 tomato puree; 300 gms Whole wheat aata; 1/2 tsp Poppy seeds; 1/4 tsp Hing; 1/2 tsp Red chilli powder; 1/2 tsp Salt; 1/2 cup Suji; 1 tablespoon coriander leaves; 1 tablespoon Ghee; 1/2 cup Water; some Oil for deep frying; For khatta meetha alu:; 2 tablespoons Oil; as required Poppy seeds; 1 tablespoon Cumin; 1/2 tablespoon Methi dana; 1 tablespoon Fennel seeds; 1/2 tablespoon Turmeric; 1 tablespoon Ginger garlic green chilli paste; 500 gms Baby potato; 1 tablespoon Salt; 1 tsp Red chilli powder; as required Water; 1 tablespoon Dhaniya powder; 1/2 tsp Amchur powder; 1/2 tsp Garam masala powder; 1 tablespoon Lemon juice; 2 tablespoons honey

Neelu B. @cook_14661758

Kolkata

Kachori made with the ingredients of tomato, and wheat,made healthy and tasty, goes well with spicy,tangy,and sweet alu dum.

Neelu B. @cook_14661758

Kolkata

Kachori made with the ingredients of tomato, and wheat,made healthy and tasty, goes well with spicy,tangy,and sweet alu dum.

Saved

Ingredients

3 servings

For Tomato Kachori
500 mlWater
4tomato puree
300 gmsWhole wheat aata
1/2 tspPoppy seeds
1/4 tspHing
1/2 tspRed chilli powder
1/2 tspSalt
1/2 cupSuji
1 tablespooncoriander leaves
1 tablespoonGhee
1/2 cupWater
someOil for deep frying
For khatta meetha alu:
2 tablespoonsOil
as requiredPoppy seeds
1 tablespoonCumin
1/2 tablespoonMethi dana
1 tablespoonFennel seeds
1/2 tablespoonTurmeric
1 tablespoonGinger garlic green chilli paste
500 gmsBaby potato
1 tablespoonSalt
1 tspRed chilli powder
as requiredWater
1 tablespoonDhaniya powder
1/2 tspAmchur powder
1/2 tspGaram masala powder
1 tablespoonLemon juice
2 tablespoonshoney

Saved

Steps

1

First boil the tomato,with 500 ml of water,in a kadhai, bring it to a boil. till it's turn soft,and cooked.remove it from the heat. and drain the tomato,peel the skin and transfers it to a blender, and make a fine puree.
2

In a mixing bowl,add 300 gms whole wheat ata,and mix all the ingredients given,for tomato puree list,along with ghee,add,100 ml water and knead it into a smooth dough.rest the dough for 25 mins,make the dough in a flatten round shape with a free hand,and sprinkle some dry wheat flour powder,
3

Next,deep fry the puri in oil till golden in colour. Take out from the kadhai and keep aside.
4

For khatta meetha alu,heat the oil in a heavy skillet,add bay leaf,1tablespoon cumin seeds,1/2 tsp methi dana,1tsp fennel seeds,1 tsp poppy seeds, Ginger garlic green chilli paste,1/4tsp hing,1tsp turmeric powder,1tsp amchur powder, and stir for 2 to 3 mins.
5

Next,boil the potatoes in a pressure cooker till it's cooked. In a medium heat.
6

Then add 500 gms of baby potatoes,and mix it well.cook for 5 to 7 mins in a medium flame. Add 1 tablespoon salt,1/2 tsp dhaniya powder and mix it well.
7

Add 1 cup water,and mix it again.Cover it with lid,and give a nice stir.Now add 2 tablespoon honey,and mix well. And add 1 tablespoon of tamarind juice and again mix it well.
8

Cover the lid and cook for 10 minS in a low heat.switch off the flame and garnish it with fresh coriander leaves. Tomato kachori is ready to serve with tangy, sweet,spicy aloo.