Delicious Aloo Chaat & Crispy Kachori with Aloo Chaat, unique Chaat

Ingredients

• ½ kg Refined flour
• Salt to taste
• A pinch of carom seeds, ajwain
• 80 ml Oil
• Water as required
• ½ tsp Oil (after kneading) Oil
• 2 tbsp Oil
• ½ tsp each Cumin seeds & Fennel seeds
• 5 no. Boiled potatoes (peeled & roughly chopped)
• 1 ½ tsp Coriander powder
• ½ tsp Turmeric powder
• ½ tsp Degi red chilli powder, ​​Degi Lal Mirch Powder
• ½ tsp Black pepper powder
• A pinch of Asafoetida
• Salt to taste
• A pinch of sugar
• A pinch of dry mango powder, amchur (dry mango powder) powder
• 2 heaped tbsp Oil
• ½ tsp Cumin seeds
• 2 cup Urad dal paste
• ¼ tsp Asafoetida, Asafoetida
• ½ tsp Turmeric powder
• 1 heaped tsp Degi red chilli powder
• 1 tbsp dry Fenugreek leaves, kasuri methi (dried fenugreek leaves)
• Salt to taste
• ½ tsp dry Mango powder, amchur (dry mango powder) powder
• Prepared dal stuffing
• Oil for frying
• Prepared dough
• Water
• Prepared dal stuffing
• Sweetened curd, sweet curd (yogurt)
• Prepared Aloo Chaat, Prepared Aloo Chaat
• Green chutney
• Tamarind chutney
• Fried kachori
• Pomegranate pearls
• A pinch of degi red chilli powder
• Coriander sprig, coriander leaves

Steps

1. In a bowl, add refined flour, salt to taste, a pinch of carom seeds, oil and mix it well.
2. Add water as required and knead it into a semisoft dough.
3. Apply oil on dough and leave it aside for a while.
4. Divide the dough into medium lemon size balls and make a thin roti.
5. Spread prepared dal stuffing evenly and cover it with another layer of roti.
6. Cut with a knife and give it a desired shape.
7. Heat oil in a kadhai, once it’s moderately hot, add kachoris, fry them until crispy and golden in colour.
8. Transfer it to an absorbent sheet and keep it aside for further use.
9. In a kadhai, add oil, once it’s hot, add cumin seeds, fennel seeds and let it splutter well.
10. Add boiled potatoes, coriander powder, turmeric powder, degi red chili powder, black pepper powder, a pinch of asafoetida and cook it for 2-3 minutes.
11. Add salt to taste, a pinch of sugar, dry mango powder and give it a good mix.
12. Transfer the aloo chaat mixture in a tray and keep it aside for further use.
13. In a handi, add oil, once it’s hot, add cumin seeds, urad dal paste and cook it for 10-12 minutes on medium flames.
14. Add a pinch of asafoetida, turmeric powder, degi red chilli powder, dry fenugreek leaves and cook it for a while.
15. Add dry mango powder and give it a good mix.
16. Transfer the stuffing to a tray and keep it aside for further use.
17. In a serving dish, add sweetened curd, prepared aloo chaat, green chutney, tamarind chutney, and place fried kachori.
18. Garnish it with pomegranate pearls, sprinkle a pinch of degi red chili powder and coriander sprig.
19. Serve hot.