Haridwar wali Kachori
Haridwar wali kachori aur aloo ki sabzi is a delicious poori sabzi available for breakfast in Haridwar. The kachoris are crisp and thick, stuffed with a spicy lentil masala mix. It is served in a spicy potato gravy.
Servings 6 numbers
Ingredients
For the Kachoris
- 2 cups Wheat Flour
- Salt to taste
- 1 tsp Ajwain
- Water to knead
For the stuffing
- 1 cup Urad dal
- 1 inch Ginger
- 2 nos Green Chilies
- 1/4 tsp Garam Masala
- Salt to taste
- Cooking Oil for deep frying
Instructions
For the Urad filling
- Wash and soak the urad dal for 2 hours. Drain and grind to a paste that is not very smooth along with ginger, green chilies, and salt.
- Take the ground paste and microwave for 4 to 5 minutes in an interval of a minute as you stir it well. Once the paste reaches the dough consistency you can remove and keep it aside.
- Traditionally the paste is fried to get a browned and dehydrated mix. The smoky flavour comes out after frying in a hot flame.
For the Kachoris
- Take the flour in a wide bowl along with salt, ajwain, and hing.
- Add warm water and slowly knead to a stiff dough.
- Now divide the dough and stuffing into equal balls
Stuffing the pooris and frying
- Flatten the dough balls on the sides, place a dough ball in the center.
- Enclose from all sides and seal the stuffing well.
- Heat a Kadai with enough oil for deep frying.
- Gently slide the stuffed pooris and fry on both sides.
- Drain the pooris on a kitchen towel.
- Serve with aloo ki sabzi.
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