Tuesday, 25 August 2015

Hinger Kochuri ( Asafoetida Kachuri) and Aloor Tarkari (Potato Gravy)

Hinger Kochuri ( Asafoetida  Kachuri) and Aloor Tarkari (Potato Gravy)
For the stuffing
Ingredients
1/2 cup Urad dal washed and soaked for 1 hour or more..
2  Green chillies
1 tsp Ginger paste
1/2 tsp Asafoetida/Hing
1/4 tsp Nigella seeds
1/4 tsp Fennel seeds crushed
Salt to taste
1 tbsp Oil

Method
Drain the water and grind it to a paste with the green chillies. Avoid adding too much of water while grinding. In a non stick pan heat the oil and add nigella seeds and Fennel seeds, once they start to crackle then add in the hing. After few seconds add the ginger paste. Sauté for few minutes, add the dal paste,  and salt. Cook on low flame and stir continuously till the dal has dried up and it starts to form a dough. Keep it aside.

For the dough
Ingredients
2 cup All purpose flour /Maida
2 tbsp oil
Salt to taste
Oil for deep frying

Method
Take all purpose flour in a mixing bowl, add salt and oil. Mix it well. Add little water at a time and start kneading the dough. Knead  the dough for 5 minutes. The dough has to be semi soft. Keep it covered aside for 30 minutes. Take a tennis ball size dough and flatten it on the palm, make a dent in the center  of the dough and add a lemon size stuffing in the centre. Bring the sides of the dough together to cover the stuffing and roll to make a smooth ball. Repeat with the rest of the dough. Heat enough oil in a kadhai/ wok for frying, let the oil heat.  Lightly oil your rolling surface and the rolling pin. Place the stuffed dough ball on the rolling surface and roll the dough into a flat. Slide one kachori in the oil. Fry tilll golden or light brown on each sides. Take it out on a paper towel and serve hot with Aloor tartari (Potato Gravy)

Aloor Tarkari ( Potato Gravy )
Ingredients
4 medium size Potatoes boiled, peeled and cut into 4 pieces
1 Tomotao chopped
2 Green chillies slit
1/2 tsp Ginger paste
1/2 tsp Cumin seeds
2 pinch of Asafoetida
1/2 tsp Sugar
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
1/4 tsp Chilli powder
1/2 tsp Coriander powder
1 tbsp Oil

Method
Take a pan, add oil. Let it heat. Add cumin seeds and let it crackle. Add green chillies and asafoetida. Sauté it for few seconds. Add the  ginger paste and sauté it for another few seconds. Add the chopped tomato, salt, sugar, garam masala powder, coriander powder, chilli powder and turmeric powder. Stir it and add 1/4 cup water. Let it simmer till the masalas have cooked well. Add the potatoes and mix it, add 1 cup water and let it simmer for 10 minutes. Serve it hot.