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Tuesday, November 23, 2010

Bihari Mutter Kachori with Bihari Aloo Sabji




Winter is settling in and in this weather one would love to have hot Bihari Mutter Kachori's with Bihari Aloo ki Sabji. Traditionally there is no filling in Bihari Kachori's but I've slightly modernised it by using a pea-filling. Home made is hygienic and one would definitely enjoy cooking it as it does not take much time to prepare this. So without wasting time let me come to the recipe-

INGREDIENTS FOR MUTTER KACHORI

Fresh Green Peas - 300 gms
Ginger - 1 inch grated
Green Chillies - 1 chopped
Roasted crushed cumin (Bhuna Kuta Jeera) - 1/4th tspn
Asafetida (Hing Powder)- 1/4 tspn
Roasted crushed Fennel Seeds (saunf)- 1/4 tspn
cooking oil - 1/2 tspn
chopped coriander - 1 tblspn
salt - to taste

Refined Flour (Maida) - 1 cup
salt - to taste
Hot  Ghee (Moyan) - 2-3 tblspn
Carom Seeds(Ajwain) - a small pinch
Nigella Seeds(Mangrella/Kalonji) - a small pinch
Luke Warm Water - for kneading

Oil - for deep frying - as required

METHOD-

In a flat plate mix refined flour, salt, ghee, carom seeds and Nigella seeds..
Knead a hard dough.
Cover and keep it aside for 20 minutes.

For the filling -

Heat the oil.
Add raw peas. Sprinkle salt.
Saute till oil is well coated on the peas and peas turn slightly soft.
Crush the peas.
Add salt, roasted crushed cumin, fennel seeds and asafetida 
Add grated ginger and chopped chillies, coriander leaves.
Mix well.

Making of Bihari Mutter Kachori-

Take a small ball from the dough.
Flatten it and place 1 tblspn filling.
Close/Seal and prepare a kachori slightly thick. (As shown in the pic)
Deep Fry in hot oil.
Drain in an absorbent paper.


Ingredients for Aloo Sabji

Boiled Potatoes - 4-5 small
Tomatoes -2 medium
Ghee/oil - 1  1/2 tspn
Asafetida (Hing Powder) - 1 tspn
Panchforan - 1 tspn
Bay Leaf - 1
Roasted Cumin powder - 1 tspn
Roasted Coriander powder - 1 1/2 tspn
Garam Masala powder - 1/4 tspn
Turmeric powder - 1/2 tspn
Red Chilly Powder - 1 1/2 tspn
Amchur Powder (Dry Mango Powder) - 1 tspn
Salt - to taste
Chopped Coriander - 1/2 cup

METHOD -

Peel Potatoes and crush it with your hand. do not cut.
Cut tomatoes unevenly into 5-6 pieces.
In a vessel boil 1 1/2 cups of water with the tomatoes till done.
Keep it aside.
In a kadhai (Flat Bottomed Pan) heat oil or ghee.
Add bayleaf.
Add to it panchforan. Let it crackle.
Add asafetida. Mix don't let it burn.
Add potatoes. Mix well to coat the potatoes well with hing and panchforan.
Add all the dried masalas one by one.
First add coriander powder followed by turmeric powder.
Then add red chilly powder, cumin powder and salt.
Mix well. Add tomatoes with the left over water in which the tomatoes were boiled.
Add chopped coriander.
Now add 1/2 cup water and let it boil well for 7-8 minutes on very low flame.
Sprinkle dry mango powder and garam masala powder.
Mix well. Now crush a few potatoes in the vessel itself so as to form a thick gravy.
Use the back side of the kalchul to crush the potatoes.
Serve hot in eco friendly dishes with kachori.



Note - Paanch foran - is a mixture of equal quantities of fennel seeds(Saunf), onion seeds (Kalonji),  fenugreek seeds (methi dana), carom seeds (ajwain), yellow mustard (peeli sarso).

7 comments:

  1. Good food blog you have here, its a niche with not so much of competition, i am sure you will do good with it.

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  2. Dear Mr. Bakshi, Thanks for your comments! Glad to know u liked my blog. Thanks once again, Manjusha

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  3. Thanks for posting this recipe. I've been looking for a recipe for a typical Bihari- style tarkari (with the thin gravy -- delicious!) for ages and couldn't find one. This one seems perfect and your instructions are nice and clear. Will try to make it and will get back with my comments. Best wishes to you!

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  4. Thanks a lot Anonymous. Do try it out and leave a feedback. In case if you wish to learn any of the recipes, pls get in touch with me on 9811053613.
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