LeelwaKachori
Ingredients
500 gm tuver dal, 1 tbsp ginger-chilli paste, Salt to taste, A pinch of cumin seeds, A pinch of Asafoetida, ½ tsp turmeric, 1 tsp garam masala, 1 tsp lemon juice, ½ tbsp coriander leaves (chopped), 1 tbsp oil
For Dough:
300 gm all-purpose flour q Salt to taste
1 tbsp ghee q Water as required q 4-5 drops oil q Oil for frying
Method for Dough: In a bowl, sieve flour, add salt and ghee to it and mix. Add water to make dough. Dough should be not more soft and hard. Add oil and knead well. Keep it side.
For Stuffing: Crush tuver dal. Then heat oil in a pan at slow flame. Add cumin seeds. When spluttering, add asafoetida and turmeric. Then mix tuver, ginger-chilli paste and salt. Cover lid and cook till soft. Remove lid, mix garam masala and lemon juice. Cook for two to three minutes, add coriander leaves.
For Kachori: Make medium sized balls of dough and roll out like a small puri. Fill stuffing in puri. Cover it like a potli and seal all edges. Heat oil in a pan at medium flame. Deep fry kachori till golden brown. Serve with green chutney and sweet chutney.
Mattar Khasta Roll
Ingredients
For mattar stuffing: 1 cup boiled peas or mattar, ¾ cup grated coconut, ¼ tsp red chilli powder, ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp amchoor, ½ tsp green chilli-ginger paste, ¼ tsp jeera, 2 tsp ghee, Salt as required
For the Roll dough: 1 cup maida, 1 tbsp ghee, ¼ cup warm water, ¼ tsp baking powder q ¼ tsp salt q Oil for frying
Method
Mix the ingredients for the dough. Sieve and knead into tight dough. Cover with a damp cloth and set aside.
For the stuffing: Heat ghee in a pan. Add jeera and let it crackle. Add green-chilli-ginger paste and sauté. Add boiled peas with all the spice powders and salt. Mix for a few minutes and mash peas. Then add grated coconut and mix. After two minutes, take it off the heat and cool. Then make five to six balls out of dough and roll them into small roties. Add stuffing at the centre, and brush the edges with water. Then roll it out vertically, and seal edges. Heat oil for frying. On a medium flame, fry rolls until they are golden brown. Serve hot with green chutney and imli chutney.
Recipes courtesy (Mattar Khasta Roll and Kachori ) Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani.
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