Aloo tarkari with daal kachori recipe

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Aloo Taarkari:

2 Boiled Potatoes

1 tbsp Ginger & Garlic

1 tsp Cumin seeds

1 tsp Black seeds

1 tbsp Red chili powder

1 tbsp Coriander powder

1 tsp Turmeric powder

1 Tomato

1/2 tsp White salt

3 to 4 tbsp Oil

For Dough:

1 1/2 Cup Plain Flour

2 tbsp Oil

1 tsp Salt

Water (as required)

For Filling:

1/2 Cup Split Moong (moong daal)

1 tsp Red chili powder

1/2 tsp Turmeric powder

1 tsp Salt

1 Cup Water

For Dough and Folding:

Take a bowl to add plain flour, oil, and salt. Mix it up altogether with the help of hand.

Now, gradually add the water and make a soft dough and let it rest for 1/2 hour.

After that, make the equal size of small balls.

Take one ball, apply oil on board, and expand the dough ball with hand by pressing on board.

Place the lentil filling in the middle and make a ball again as we make for aloo paratha.

Now again, apply the oil on the ball and roll it with rolling pin or expand it with the hand.

3

Take a Karahi, once the oil heats up then put the kachori and press it with the spoon continuously.

Once the kachori becomes puffy then fry until turns into golden brown. take out the kachori on a paper towel and make remaining kachori with the same method.

For Filling:

1

Take a pan to add split moong along with red chili, turmeric, and salt.

Once it starts to boil cook on low flame until lentil becomes tender and water completely dry.

After that, let it cool.

For Aloo Tarkari:

4

Take a pan to add oil, once the oil heats up add ginger, garlic, cumin seeds, carom seeds, black seeds, red chili, coriander powder, turmeric powder.

Stir it for few seconds then add a little bit of water. cook for 1 minute then add pink salt, white salt, and tomatoes.

Stir it well then add potatoes and mix it up very well. Cut the potatoes into small pieces with a spoon during stirring.

Add 1 cup of water and cook on high flame for 3 to 4 minutes.

Aloo Tarkari is ready.