Daal Kachori With Aloo Ki Tarkari Recipe By Food Fusion

Here’s a delicious recipe for **Daal Kachori with Aloo Ki Tarkari** inspired by **Food Fusion**. This dish combines crispy, flaky kachoris stuffed with a spiced lentil filling, served with a flavorful potato curry. It’s perfect for breakfast, snacks, or even a hearty meal!

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### **Ingredients:**

#### **For Daal Kachori:**
- **For the Dough:**
- 2 cups all-purpose flour (maida)
- 1/4 cup semolina (sooji, optional for crispiness)
- 1/4 cup ghee or oil
- 1/2 tsp salt
- Water (as needed to knead the dough)

- **For the Filling:**
- 1/2 cup split yellow lentils (moong daal), soaked for 2 hours
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds (saunf)
- 1/2 tsp nigella seeds (kalonji)
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/2 tsp dry mango powder (amchur)
- 1/2 tsp coriander powder
- 1 green chili (finely chopped)
- 1 tsp ginger (finely chopped)
- Salt to taste
- 2 tbsp oil (for cooking the filling)

- **For Frying:**
- Oil for deep frying

#### **For Aloo Ki Tarkari (Potato Curry):**
- 3 medium potatoes (boiled and cubed)
- 1 medium onion (finely chopped)
- 1 medium tomato (finely chopped)
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp garam masala
- 2-3 green chilies (slit)
- 2 tbsp cooking oil
- Fresh coriander leaves (for garnish)
- Salt to taste

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### **Instructions:**

#### **1. Prepare the Daal Kachori:**

**For the Dough:**
1. In a mixing bowl, combine all-purpose flour, semolina, salt, and ghee/oil. Mix until the mixture resembles breadcrumbs.
2. Gradually add water and knead into a firm, smooth dough. Cover and let it rest for **20-30 minutes**.

**For the Filling:**
1. Drain the soaked lentils and grind them into a coarse paste (do not add water).
2. Heat oil in a pan. Add cumin seeds, fennel seeds, and nigella seeds. Let them splutter.
3. Add ginger, green chili, and the lentil paste. Cook on medium heat, stirring continuously, until the mixture thickens and leaves the sides of the pan.
4. Add turmeric powder, red chili powder, coriander powder, garam masala, dry mango powder, and salt. Mix well and cook for 2-3 minutes. Remove from heat and let the filling cool.

**Assembling and Frying:**
1. Divide the dough into small lemon-sized balls. Roll each ball into a small disc (about 3-4 inches in diameter).
2. Place a spoonful of the lentil filling in the center of the disc. Gather the edges and seal tightly to form a ball. Flatten gently with your palms.
3. Heat oil in a deep frying pan on medium heat. Fry the kachoris until golden brown and crispy on both sides. Drain on paper towels.

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#### **2. Prepare Aloo Ki Tarkari (Potato Curry):**
1. Heat oil in a pan. Add cumin seeds and mustard seeds. Let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and green chilies. Sauté for a minute.
4. Add chopped tomatoes and cook until they soften and the oil separates.
5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
6. Add boiled potato cubes and stir to coat them with the masala. Cook for 5-7 minutes.
7. Sprinkle garam masala and garnish with fresh coriander leaves.

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### **Serving:**
- Serve the hot and crispy **Daal Kachoris** with **Aloo Ki Tarkari** and your favorite chutneys or yogurt.
- Enjoy this flavorful and satisfying dish as a snack or meal!

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This recipe is a perfect blend of textures and flavors, with the crispy kachoris complementing the spicy and tangy potato curry. Let me know if you need any further tips or adjustments! 😊