Patiala Aloo with Khasta Kachori & Methi Chutney

0

 

Aloo Sabzi from Patiyala

Ingredients:

  • 1 kg Potato
  • 4 Tbsp Oil
  • 1 tsp Jeera
  • 1 pinch hing
  • 1 tbsp Red Chilli Powder
  • 1 Tbsp Coriander Powder
  • ½ tsp Haldi Powder
  • 1 tsp Methi Dana
  • 4 tbsp Imli Paste
  • 1 -2 Green Chillies chopped
  • ½ tsp garam Masala
  • 1 tsp Kasoori Methi
  • 1 cup Tomato Puree
  • ½ tsp naubahar Chatni
  • Chopped Coriander
  • Salt to taste

Method:

  1. Peel and cut the potatoes and fry in oil.
  2. Now heat little oil in a cooker. Add methi dana, jeera and hing. Now add red chilli powder and coriander powder and sauté for a minute. Pour in the Imli paste and green chillies and again sauté for a minute. Now add 2-3 cups of water along with the tomato puree and give 2-3 whistles to the cooker.
  3. Open and add garam masala, kasoori methi, naubahar chutney and green coriander and serve with kachori.

Khasta Kachori

Ingredients:

  • 250 gms Maida
  • 3tbsp oil
  • ½ tsp Salt
  • Oil for frying.

For Stuffing:

  • ½ cup Moong Dal (Washed and Soaked)
  • 2 tbsp Besan
  • 2tbsp Saunf
  • 2 tsp Red Chilli Powder
  • 2 tbsp Coriander Powder
  • 2 tbsp Oil
  • A Pinch Hing
  • ¼ tsp Salt
  • ¼ tsp Soda
  • ¼ tsp Baking Powder

Method:

  1. Make the soft but strong dough by adding salt and oil in the maida. Dough needs to be kneaded using water.
  2. To make the stuffing, take oil in a non-stick pan. Add hing and the moong dal. Add all the other ingredients to it. Add the soda in the end and mix well. Let this mixture cool.
  3. Make small balls of the dough, stuff it with the stuffing and cover it and fry in the oil. Serve hot with sabzi and methi ki chutney.

Methi ki Chutney

Ingredients:

  • 1 tbsp Methi Dana
  • 3 tsp Coriander powder
  • 3 tsp Saunf
  • 3 tsp Amchoor powder
  • 2-3 pieces amchoor (sabut)
  • 1 tbsp Red Chilli Powder
  • ¾ tsp Haldi Powder
  • 5 coarsely granded kachri
  • 2 green chillies chopped
  • 2 green chillies (divided into long two portions)
  • 1 tsp Salt
  • ¾ tsp Saunth powder
  • 1 tsp Oil
  • ½ tsp Jeera
  • A Pinch Hing

Method:

  1. Heat oil in a cooker; add Jeera, Methi, Hing and all the other spices to it. Add 2 cups water and let it have 8-10 whistles.
  2. Mix it well with a big spoon so that all the things get mixed up well.
  3. Again add ¾ cup water and let it have 2 whistles.
  4. Cool and serve.

*You can alter the levels of spices as per your taste.

Happy Cooking!

Connect on Facebook for daily updates!

LEAVE A REPLY

Please enter your comment!
Please enter your name here