MATAR KACHORI WITH ALOO SUBZI- DELHI STYLE

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Main course

Preparation: 

Step by Step Guide For Matar Kachori with Aloo Sabji In Delhi Style. You Can Learn here how to make Matar kachori with aloo sabji Delicious.

Preparation Time:-

45 Mnt Approx.

You Can Also visit Related Article of your4sure.com  MADHYA PRADESH CUISINE

Matar kachoriBe ready with :

1. For ALOO SABZI: Boiled potatoes, tomato puree, green chilies & ginger paste, coriander leaves, cumin seeds, fenugreek, oil, Salt, turmeric powder, coriander powder, red chili powder, dried mango powder, fennel seeds, garam masala.

2. For MATAR KACHORI: Wheat flour, oil, peas, ajwain, salt, red chili, coriander powder, amchur, garam masala.

3 OPTIONAL: Green chutney. It is recommended for making the dish tangier.

Get started :

1. ALOO SABZI: Take a pan and heat 2tablespoonn oil and add cumin and fenugreek. Once it turns golden brown add tomato puree. Stir it for a few minutes. Add salt, coriander powder, turmeric powder, red chili powder, fennel seeds, and green chilly ginger paste stir it for 2 minutes. Add boiled potatoes to this paste by crushing potatoes with your fingers. Add water to make this a curry based dish. After boiling it for few minutes add dried mango powder (amchoor powder), Garam masala and cover the pan and let it boil on a slow flame for about 10 minutes. Garnish with coriander leaves before serving.

2. MATAR KACHORI: Take wheat flour. Add salt and pinch of oil to the flour and make the dough with water to make it soft and firm. Take peas (matar) and grind in a mixer to make semi-paste. Take a pan and 1 tablespoon of oil add ajwain. Heat the oil for a minute and add the peas paste to it. Add salt, red chili, coriander powder, amchur, garam masala and stir it till it becomes dry. Use this mixture to stuff in the dough and make it in form of poori and then deep fry it and serve it crisp with aloo sabzi and green corriander chutney.

Twist

To make aloo sabzi more spicy and delicious add the green chutney to it.

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