Aloo tarkari with daal kachori recipe

Aloo Tarkari with Daal Kachori Recipe

Aloo Tarkari (Potato Curry) Ingredients:

3-4 medium-sized potatoes, peeled and diced

1 large onion, finely chopped

2 tomatoes, finely chopped

2-3 garlic cloves, minced

1-inch piece of ginger, grated

2 green chilies, finely chopped (adjust to your spice preference)

1/2 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 teaspoon red chili powder (adjust to taste)

1/2 teaspoon garam masala

Salt to taste

2 tablespoons cooking oil

Fresh coriander leaves for garnish

Daal Kachori Ingredients:

For the Dough:

1 cup all-purpose flour (maida)

2 tablespoons semolina (sooji)

2 tablespoons ghee or vegetable oil

A pinch of baking soda

Water (as needed)

For the Filling:

1/2 cup yellow moong dal, soaked for 1-2 hours and drained

1 small onion, finely chopped

1-2 green chilies, finely chopped

1 teaspoon ginger-garlic paste

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds (saunf)

1/2 teaspoon red chili powder (adjust to taste)

1/2 teaspoon garam masala

Salt to taste

Oil for deep frying

Instructions:

For Daal Kachori:

In a mixing bowl, combine all-purpose flour, semolina, ghee (or oil), and a pinch of baking soda. Mix well.

Gradually add water and knead to form a smooth and stiff dough. Cover it with a damp cloth and let it rest for 15-20 minutes.

In the meantime, prepare the filling. Heat a little oil in a pan and add cumin seeds and fennel seeds. Let them crackle.

Add chopped onions and green chilies. Saute until the onions become translucent.

Add ginger-garlic paste, red chili powder, garam masala, and salt. Cook for a minute.

Add the soaked and drained moong dal. Cook the dal until it becomes soft and cooked through. Let the mixture cool down.

Divide the dough into small equal-sized balls. Roll out each ball into a small disc, around 3-4 inches in diameter.

Place a spoonful of the prepared dal filling in the center of each disc and gather the edges to form a stuffed ball. Ensure the filling is sealed properly inside the dough.

Heat oil in a deep pan for frying. Fry the kachoris on medium heat until they turn golden brown and crisp. Remove and drain excess oil on paper towels.

For Aloo Tarkari (Potato Curry):

Heat oil in a large pan or pot. Add cumin seeds and let them sizzle.

Add finely chopped onions, green chilies, minced garlic, and grated ginger. Saute until the onions become soft and translucent.

Add chopped tomatoes and cook until they turn mushy and the oil starts to separate from the mixture.

Now, add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook the masala for a couple of minutes.

Add the diced potatoes to the masala and coat them well with the spices.

Pour enough water to cover the potatoes and bring it to a boil.

Reduce the heat to medium-low, cover the pan, and let the potatoes cook until tender and the curry thickens.

Sprinkle garam masala and garnish with fresh coriander leaves.

To Serve:

Serve the piping hot Aloo Tarkari with freshly fried Daal Kachoris. You can also accompany them with green chutney or tamarind chutney for a delightful combination of flavors. Enjoy your delicious and hearty meal!