Kachori with Aloo Sabzi

Kachori and Aloo Sabzi are a fun North Indian Comfort Meal, which is best for a hearty breakfast or brunch. The raw, is a crisp, deep-fried snack that is made of flaky dough, filled with spicy moist dal mixture. It is golden-brown and makes a vague sound on the outside.
Aloo Sabzi has a tangi and light spice potatoes, cooked with aromatic spices such as tomatoes, ginger and cumin, turmeric and coriander. Curry is rich but lighter, complementing the composition of the raw.

Ingredients:

For the Dough:

• 2 cups all-purpose flour (maida)
• 4 tbsp oil or ghee
• half of tsp salt
• Water 

For the Filling:

•  1/2 cup moong dal (soaked and dried)
•  1 tsp cumin seeds
•  1/2 tsp fennel seeds
•  1/2 tsp turmeric powder
•  1 tsp red chili powder
•  1 tsp coriander powder
•  1/2 tsp garam masala
• 1/2 dry mango powder (amchur)
•  Salt to flavor
•  2 tbsp oil

Instructions:

1. Preparing the Dough:
• Take a big bowl and mix flour, salt, and oil in a bowl. Now gradually add water and knead into a company dough.
•  Cover and permit it to rest for 30 minutes.
2. Preparing the Filling:
• Take a pan, heat some oil and put cumin and fennel seeds. 
• Now put the soaked moong dal, turmeric, chili powder, coriander powder, garam masala, and amchur to the same pan.
•  Cook till the dal is tender and the aggregate is dry. Let it cool.
3. Assemble the Kachoris:
• Divide the dough into small balls and roll them into circles.
• Place the filling inside the middle, fold the rims, and seal tightly. 
• Flatten barely and deep fry in hot oil until golden brown.

Aloo Sabzi Recipe

Ingredients:

• 3 medium potatoes (boiled and roughly mashed)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp dry mango powder (amchur)
• Salt to flavor
• 2 tbsp oil
• Water 
• Fresh coriander leaves 

Instructions:

1. Heat oil in a pan, put cumin seeds in the hot oil.
2. Now, add turmeric, chili powder, coriander powder, and garam masala. Sauté for a minute.
3. Add mashed potatoes, salt, and water to adjust the consistency. Simmer for 5-7 mins.
4. Add amchur powder and garnish with fresh coriander leaves. Serve hot with green chutney.