What do you serve aloo ki sabzi with?

What do you serve aloo ki sabzi with?

This Mathura aloo ki sabzi is usually served with a lentil stuffed, deep fried pastry, khasta kachori. The kachoris are slightly bruised on the top and allowed to dunk in the soupy textured aloo ki sabzi. It can also be served with puris.

How to make moong dal kachori and Aloo ki sabji?

Moong dal kachori and aloo sabji is a standard street snack from north India. Mix the flour and ⅓ cup oil together and start mixing by hand until you get a crumbly mixtures. Cover and rest it for 20 min while you make the filling. Boil the mung dal for 15-20 minutes or until soft,do not overcook it.

Which is the best way to make kachori?

Heat oil in a pan and deep fry it on slow fire to make kachori. Peel and cut potatoes in small cubes. Heat oil in a pressure cooker and add cumin seeds. When it crackles, add all the masalas. Add tomato puree. Fry till the oil separates from the masala. Add cut potatoes, kasuri methi to it.

What kind of spices are used in aloo curry?

Tangy with highly pronounced spice and aromatic notes, aloo curry uses a generous amount of cloves and black peppercorns including few green chilies and dry red chilies. Hand crushed boiled potatoes are slow cooked in lots of liquid for a long duration to absorb the flavors of the spices making it ‘extremely’ delicious and addictive.

How to make aloo Ki Kachori with mashed potato?

prepare the stuffing by heating 2 tsp oil, 1 tsp cumin, 1 tsp coriander seeds and ½ tsp fennel. saute till it turns aromatic. now add 2 green chilli, ½ tsp ginger paste and saute for 30 seconds. keeping the flame on low, add spices and saute. now add 2 boiled potato and mashed potato, ½ tsp salt and mix well.

What’s the best way to make a Kachori?

When cumin seeds crackle, add coriander powder, green chili, ginger, salt and potato. Stir fry for 2-3 minutes. Make lemon sized balls from dough. Place one ball on your palm, flatten with fingers. Gently press the centre of the kachori with your thumb, add 1 to 1 ½ teaspoon of potato filling and seal the ends in shape of a Kachori.