Ingredients:
3/4 cup - plain flour (maida)
3/4 tbsp - besan
1 tsp - roasted Suji
2-3 - boiled potato, cut into small pieces
1 cup - pomegranate
1/4 tsp - cumin seeds (jeera)
1/4 tsp - fennel seeds (saunf)
1 to 2 cloves - (laung / lavang)
a pinch of asafoetida (hing)
3 tbsp - yellow moong dal , soaked , boiled and drained
3/4 tsp - ginger-green chilli paste
1/4 tsp - chilli powder
1/2 tsp - garam masala
1 1/2 tsp - dried mango powder (amchur)
a pinch of sugar (optional)
salt to taste
Oil
3/4 cup - plain flour (maida)
3/4 tbsp - besan
1 tsp - roasted Suji
2-3 - boiled potato, cut into small pieces
1 cup - pomegranate
1/4 tsp - cumin seeds (jeera)
1/4 tsp - fennel seeds (saunf)
1 to 2 cloves - (laung / lavang)
a pinch of asafoetida (hing)
3 tbsp - yellow moong dal , soaked , boiled and drained
3/4 tsp - ginger-green chilli paste
1/4 tsp - chilli powder
1/2 tsp - garam masala
1 1/2 tsp - dried mango powder (amchur)
a pinch of sugar (optional)
salt to taste
Oil
For Filling :
4 tbsp - boiled moong sprouts
2 cup – Fresh yogurt, beaten
Meethi chutney
Green chutney
Nylon sev
1 tsp - dry masala powder
Coriander leaves ,finely chopped
2 cup – Fresh yogurt, beaten
Meethi chutney
Green chutney
Nylon sev
1 tsp - dry masala powder
Coriander leaves ,finely chopped
Method:
For the dough :
Combine Flour, besan, salt,suji, 2 tsp warm oil in a bowl. Add required water and Knead soft dough.
Keep covered under a wet muslin cloth for 10 minutes and keep aside.
Roll out a portion of the dough.(required shape)
Heat the oil in a wok – fry kachori until golden and crisp.
Drain on kitchen paper to remove excess oil.
For filling:
Crack a small hole in the centre of a kachori and arrange on a plate.
Stuff each kachori with boiled potato , moong sprouts and top with curds, meetha chutney and teekha phudina chutney.
Sprinkle sev, dry masala powder ,coriander leaves and pomegranate evenly over it and serve immediately.
Repeat with the remaining ingredients to make more plates.
Serve and enjoy!!!
Combine Flour, besan, salt,suji, 2 tsp warm oil in a bowl. Add required water and Knead soft dough.
Keep covered under a wet muslin cloth for 10 minutes and keep aside.
Roll out a portion of the dough.(required shape)
Heat the oil in a wok – fry kachori until golden and crisp.
Drain on kitchen paper to remove excess oil.
For filling:
Crack a small hole in the centre of a kachori and arrange on a plate.
Stuff each kachori with boiled potato , moong sprouts and top with curds, meetha chutney and teekha phudina chutney.
Sprinkle sev, dry masala powder ,coriander leaves and pomegranate evenly over it and serve immediately.
Repeat with the remaining ingredients to make more plates.
Serve and enjoy!!!
