• Cooking time

    40 minutes

  • Complexity level

  • Servings

    8 to 10

  • Comments

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Ingredients

DAAL KACHORI

  • Masoor daal                              1 cup
  • Water                                         1 cup
  • Turmeric                                    1 tsp
  •   Salt                                            ½ tsp to taste

FOR DOUGH

  •  Oil                                                1 cup
  • Water                                           1 cup
  • Salt                                                2 tsp
  • All-purpose flour                         2 cup
  • Oil                                                  for deep frying

ALOO TARKARI

  • Water                                              1 cup
  • Patatos (cube cut )                        2 cup
  • Turmeric                                         ½ tsp
  • Coriander                                        ½ tsp
  • Cumin                                              ½ tsp
  • Salt                                                   ½ tsp
  • Chilli flakes                                     1 ½ tsp
  • Kalonji                                              1 tsp
  • Fresh coriander                              for garnish

 

Directions

  • to make daal filling
  • soak masoor daal (red lentil) in water for about half and hour
  • in a sauce pan boil soaked daal with water, cook on low heat  for about 20 minutes till soft and mushy.
  • Strain well and squeezed out all the liquid to this add salt and turmeric and keep aside
  • To make dough
  • In a mixing bowl combine all-purpose, oil, salt and water and mix it well
  • Once combined well, now knead the dough for about 10 minutes to silky texture, cover and let it rest for 10 mniues.
  • Make small balls and flatten the dough on your palm, fill with small amount of daal filling, spread the dough by using palm pressure and fry on medium heat ghee till puffs up and light golden in color

 

 

 

Ingredients

Directions