Banarasi Kachori Sabzi

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Recipe

Ingredients

	1 cup	Flour
	1/4 cup	Semolina
	1/2 teaspoon	Carom Seed
	1/2 teaspoon	Salt
	2 tablespoons	Ghee
	1 cup	Water
	1 cup	Moong Dal , yellow
	1 teaspoon	Cumin , seeds
	1/2 teaspoon	Asafoetida
	1 teaspoon	Red chili powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Coriander powder
	1 teaspoon	Fennel Seed
	1 tablespoon	Ginger , paste
	2 tablespoons	Oil

Instructions

1. 1 Rinse and soak the yellow moong dal for 30 minutes, then drain.
2. 2 In a mixing bowl, combine all-purpose flour, semolina, carom seeds, and salt.
3. 3 Add ghee to the flour mixture and mix well.
4. 4 Gradually add water and knead to form a smooth dough. Cover and let it rest for 20 minutes.
5. 5 Heat 2 tablespoons of oil in a pan, add cumin seeds and asafoetida.
6. 6 Add ginger paste and sauté for a minute.
7. 7 Add soaked moong dal, red chili powder, turmeric powder, coriander powder, fennel seeds, and salt. Mix well.
8. 8 Cook the dal mixture until it is dry and aromatic. Set aside to cool.
9. 9 Divide the dough into small balls and flatten them slightly.
10. 10 Place a spoonful of the dal mixture in the center of each flattened dough ball, seal the edges, and roll into a ball again.
11. 11 Heat oil for deep frying in a pan.
12. 12 Fry the kachoris on medium heat until golden brown and crispy. Drain on paper towels.
13. 13 For the sabzi, heat oil in a pan, add cumin seeds, and let them splutter.
14. 14 Add chopped tomatoes and cook until soft.
15. 15 Add boiled potatoes, garam masala, amchur, and salt. Mix well.
16. 16 Cook for 5-7 minutes, then garnish with fresh coriander.
17. 17 Serve the hot kachoris with the prepared potato-tomato sabzi.