Aaloo Bhujia With Kachori Recipe - Bihari Recipe Kachori Bhujiya | Nisha Madhulika

Kachori bhujiya is a one pot meal and keep ones full for longer. Kachori bhujiya is a traditional recipe of Bihar.

Aaloo Bhujia With Kachori Recipe in Hindi.
http://goo.gl/x03M3O
Ingredients
Wheat Flour - 2 cup (250 grams)
Semolina - 1/2 cup (80 grams)
Kalonji - 1/2 tsp
Carom seeds - 1/2 tsp
Salt - more than 1/2 tsp or as per taste
Mustard oil - for frying kachoris and kneading dough
Potato - 500 grams (small size)
Green coriander - 4-5 tbsp (finely chopped)
Mango powder - 1/2 tsp
Salt - 1 tsp or as per taste
Mustard oil - 4-5 tbsp
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1 pinch
Cumin seeds - 1.5 tsp
Ginger - 1 inch piece
Black pepper - 20-25
Green coriander - 1 tsp
Mustard oil - for frying kachori

Directions
Getting ready:
1.Rinse the potatoes thoroughly and wipe to dry.

2.Now chop down the potatoes to small chunks without peeling.

Making:
3.In a big mixing bowl, add the following ingredients – wheat flour, semolina, carom seeds, kalonji, salt and 4 tsp oil. Mix everything really well.

4.With help of lukewarm water, knead stiff and tight dough. Cover and keep aside the dough for 20 minutes to rest.

5.Then heat some oil in a wok or pan.

6.To it add ½ tsp cumin seeds and asafoetida. When the seeds crackle, add turmeric powder, coriander powder, chopped potatoes, salt, red chilly powder and finely chopped green chilly. Stir and sauté for 2 to 3 minutes.

7.Now add 2 to 3 tbsp water, cover and cook for 5 minutes on low flame until the chunks get soft and tender. Add more water if required and check at regular intervals.

8.Take rest of the cumin seeds, black pepper, ginger and 1 to 2 tsp water in a mixture jar and grind to make a paste.

9.Potatoes are cooked, now add the following spices into it, mango powder, green coriander and ground paste to the sabzi and mix well. Keep the high and cook for 2 to 3 minutes.

10.Aloo bhujiya is now ready, turn off the flame and transfer the bhujiya in a serving bowl.

11.Grease your hands with some oil and knead the dough again until smooth. Then pinch 18 to 20 lumps from the dough in equal size. Take one dough ball at a time, roll into round shape and roll out to a 3 to 3.5 inch diameter round. Prepare the rest as well.

12.Heat enough oil in a wok for deep frying the pooris. Gently slide 2 to 3 pooris in the medium hot oil and fry until it gets puffy and golden brown in color.

13.Drain out the fried pooris over kitchen paper towel to remove excess oil. Likewise fry the rest pooris as well.

Serving:

14.Steaming hot kachoris are ready, serve with piping hot aloo bhujiya sabzi with a side accompaniment of chutney or pickle and relish eating.


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Course - Snack

Dish - Snack