Urad-Dal-Ki-Khasta-Kacho

Urad Dal Ki Khasta Kachori

  • Prepairation Time:
  • Cooking Time:20 to 30 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Dhuli Urad Dal
    1 Cup
  • Refined Flour (Maida)
    3 Cups
  • Green Chillies Finely Chopped
    2-3
  • Fresh Coriander Leaves Finely Chopped
    2 Table Spoon
  • Ginger Paste
    1 Tea Spoon
  • Asafoetida (Heeng)
    A Pinch
  • Dry Mango Powder
    1 Tea Spoon
  • Roasted Cumin Powder
    1 Tea Spoon
  • Oil
    For Deep Frying
  • Salt
    To Taste

Method:

  • Soak the urad dal for 3-4 hours in water.
  • Wash & drain the urad dal grind it coarsely.
  • Heat 2 tea spoon of oil in a pan.
  • Add asafoetida, ginger paste, finely chopped green chillies, dry mango powder & cumin powder.
  • Mix it properly, now add ground urad dal & salt mix it.
  • Cook it till the water evaporated from the dal.
  • Remove the pan from heat.
  • Now take refined flour in a bowl add 2 table spoon of oil, salt & sufficient water to knead a stiff dough.
  • Take equal option of dough to make small balls flatten it slightly & stuff the dal mixture cover it with the all edges to form a ball shape.
  • Now roll it into 3 inches discs.
  • Heat oil in a kadai & fry each kachori till golden & crispy.
  • Take it on absorbent paper & serve it hot with pickle or chutney.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Matar Ki Kachori

Matar Ki Kachori

  • Prepairation Time:
  • Cooking Time:25 to 30 minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Refined Flour (Maida)
    1.5 Cups
  • Ajwain (Carrom Seeds)
    1/4 Tea Spoon
  • Ghee
    2 Table Spoon
  • For Filling:

  • Green Peas Boiled & Mashed
    1 Cup
  • Asafoetida (Hing)
    A Pinch
  • Cumin Powder
    1/2 Tea Spoon
  • Red Chilli Powder
    1/2 Tea Spoon
  • Coriander Powder
    1 Tea Spoon
  • Amchor
    1/2 Tea Spoon
  • Oil
    1 Table Spoon+ Deep Frying
  • Salt
    To Taste

Method:

  • Take a bowl add refined flour, ghee, ajwain & salt mix it properly.
  • Add sufficient cold water to knead a stiff dough.
  • Heat oil in a pan add asafoetida now add mashed peas, cumin powder,coriander powder, red chilli powder & salt.
  • Now remove a pan from heat add amchor powder mix & keep aside.
  • Divide the dough into equal portions & roll it portion & make small puris.
  • Stuff each puri with the stuffing cover it from all side equally & roll it thick shape puri Kachori.
  • Heat enough oil in a kadai & deep fry the kachori in medium heat till golden & crispy.
  • Drain them on absorbent paper.
  • Serve it with chutney.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Chukandar Matar Ki Puri

Chukandar Matar Ki Puri

  • Prepairation Time:
  • Cooking Time:15 to 20 minutes
  • Servings:4
  • Category: Veg

DISH NAME

Ingredients:

  • Whole Wheat Flour (Atta)
    2 Cups
  • Green Peas Blanched
    1/2 Cup
  • Beetroot Peeled, Boiled & Pureed
    2 Medium
  • Carrom Seeds (Ajwain)
    1/4 Tea Spoon
  • Red Chilli Powder
    1/2 Tea Spoon
  • Dry Mango Powder
    1 Tea Spoon
  • Oil
    2 Table Spoon+ For Deep Frying
  • Chat Masala
    1 Tea Spoon
  • Salt
    To Taste

Method:

  • Take a bowl mix together wheat flour, pureed beetroot, red chilli powder, salt & carrom seeds & 2 table spoon of oil add sufficient water to knead a hard dough.
  • Coarsely grind the green peas.
  • Now transfer the grind peas into a bowl & add dry mango powder, red chilli powder & salt mix it well.
  • Keep aside this filling.
  • Heat enough oil in kadai.
  • Now divide the dough into equal portions make small ball shape.
  • Roll each ball into small puri & put little stuffing in the centre of each puri & seal the edges together.
  • Now roll it into small ball & press it in the cetre & make small puri with the help of rolling pin.
  • Now deep fry the puri in hot oil until it is evenly fry from both the side.
  • Drain it in absorbent paper & place it on the serving plate, sprinkle with chaat masala & serve it.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.