Name: Fenugreek and Curry Leaves Spiced Kachori with Potato Sabzi
Total time: 47 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup besan (chickpea flour); 1/2 cup moong dal (split mung beans); 1/2 tsp cumin seeds; 1/2 tsp garam masala; 1/4 tsp red chili powder; 1/4 tsp salt; 1/4 cup water; oil for frying; 1/2 tsp ghee; 1/2 tsp coriander leaves; 2 medium potatoes, boiled and mashed; 1/4 tsp turmeric; 1/4 tsp cumin powder; 1/4 tsp garam masala; 1/4 tsp salt; 1 tbsp oil; 1/2 tsp ground fenugreek; 1 tbsp chopped curry leaves

Fenugreek and Curry Leaves Spiced Kachori with Potato Sabzi

Introduces a nutty, slightly bitter flavor with a fragrant twist.

47 minutes4 servings

Method

Mix fenugreek into the potato sabzi before stuffing. 1: Stir in curry leaves before stuffing.
Soak moong dal for 2 hours. Drain and grind into a fine paste. Mix with besan, cumin, garam masala, chili powder, and salt. Add water to form a thick dough.
Knead the dough and let it rest for 15 minutes. Divide into small balls.
In a separate bowl, mix mashed potatoes with turmeric, cumin, garam masala, salt, and oil. Set aside.
Heat oil in a pan. Flatten each dough ball into a disc and deep-fry until golden brown. Remove and drain on paper towels.
Once cooled slightly, split the kachori open and stuff with the spiced potato mixture. Serve with ghee and coriander leaves.

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