कचौड़ी फटाफट और करारी आलू की सब्ज़ी (Hindi) Instant kachori & Spicy Potato Gravy

पूरी और कचौड़ी भारत, विशेषकर उत्तर भारत के अत्यंत लोकप्रिय व्यंजन हैं और इन्हे अधिकतर त्यौहारों या अन्य महत्वपूर्ण मांगलिक अवसरों पर अवश्य बनाया और परोसा जाता है। आज हम पूरी और कचौड़ी का मिश्रित व्यंजन फटाफट विधि से बना रहे हैं। आप इसे पंजाब और उत्तर प्रदेश के व्यंजनों का संगम भी कह सकते हैं। इस फटाफट कचौड़ी को हम दाल की सामान्य पिट्ठी के स्थान पर उरद दाल की अमृतसरी वड़ी का प्रयोग करते हुए बना रहे हैं।
इसे आप सुबह के नाश्ते या दोपहर अथवा रात्रिभोज में बना और परोस सकते हैं।
हम बेड़ई और आलू की सब्ज़ी को बनाने की विधि पहले ही बता चुके हैं, जो उत्तर भारत, विशेषकर आगरा और मथुरा का सर्वाधिक लोकप्रिय नाश्ता है। आप उसे बनाने की विधि का लिंक नीचे डिस्क्रिप्शन कालम में देख सकते हैं।
Link for 'Bedai & Aloo Ki Sabzi': • Bedai & Alu Ki Sabzi
Recipe of Kachori Fatafat:
Serves: 4
List of Ingredients in comments column.
Method:
1. Break urad daal ki wadi (split, skinless black lentils spicy dumpling), coarsely and place into your grinder jar. Grind wadi into fine powder.
2. Take 1 cup wheat flour in your parat or large bowl. Add 1/4 tsp ajvain i.e. carom seeds, 1/4 tsp or to taste salt, and ground wadi powder into flour. Also add 2 or 3 tbsp cooking oil or ghee into it, mix with hands while sorting out any big chunks of wadi. Mix until crumbly then start adding very little amount of water into flour mixture and knead. Add minimum amount of water required to knead tight dough, just like you knead for poories. Knead for 4 to 5 minutes or until tight but smooth dough is obtained; apply little cooking oil all around the dough and keep aside in a bowl, covered for 15 to 20 minutes.
3. In the meanwhile when dough is resting, prepare karari aloo ki sabzi i.e. spicy potato curry. Put a pan over medium heat with 2 or 3 tbsp cooking oil or ghee in it, add a pinch or to taste of hing i.e. asafoetida and 1/2 tsp jeera i.e. cumin seeds into oil or ghee. When cumin starts crackling add freshly pureed tomatoes into it, rinse jar with little water and pour into pan. Stir to mix and bring to a boil, simmer at medium heat while stirring occasionally for 4 to 6 minutes. Chop and add 1 or 2 fresh green chilies into boiling tomato puree, adding green chilies is absolutely optional and you may omit it. Simmer until rawness of tomatoes is gone and very little liquid is left in the pan. Now add 1/2 tsp haldi powder i.e. ground turmeric powder, 1/2 tsp or to taste red chili powder, 2 tsp dhania powder i.e. ground coriander seeds, 3/4 tsp or to taste salt and 1/3 tsp garam masala into pan. We will be adding more garam masala after curry is cooked. Stir and saute for 2 minutes or until grease is released from masala mixture.
4. Now add boiled, peeled and coarsely mashed potatoes into pan, stir to mix well. Pour 1 1/2 to 2 cups of water into it, amount of water depends upon desired consistency of gravy. Simmer while stirring occasionally for 2 to 3 minutes, then stir in 1 tsp crumbled Kasoori methi i.e. dried fenugreek leaves, and 2/3rd tsp or to taste garam masala. Stir to mix, taste and adjust the seasonings now, add whatever is required according to your taste. If curry is not tangy up to your liking then you may add some amchur powder i.e. dried raw mango powder into curry. Simmer finally for a minute then turn off the heat or remove pan from heat.
5. Now put a wok over medium heat with enough cooking oil in it for deep frying.
6. Dough has also rested for enough time by now, knead it again for 2 to 3 minutes and break large lemon size roundels of it. Make roundels just like you make for poories. Lightly grease your rolling plate or board with cooking oil and roll each dough ball just like you roll poories and keep aside for a while. Roll poories or kachories with all broken dough balls.
7. Carefully place one kachori or poori into hot oil or ghee, fry while pouring oil over it from sides. Fry until well puffed, flip it onto other side and fry until golden on both sides. Drain golden fried kachori or poori onto paper towel or tissue lined plate and place another rolled poori or kachori into hot oil. Fry in the same manner until well puffed and golden on both sides.
8. We are explaining here a little trick to puff all kachories without fail, just place the rolled poori or kachori into hot oil and immediately after 2 to 3 seconds flip it onto other side. Fry it while pressing gently with perforated spatula. You will get all of kachories or poories well puffed and evenly golden on both sides. Fry as per your immediate requirement in one go and refrigerate remaining dough, covered until required for next lot to be served.
9. Serve delicious kachori fatafat i.e. instant kachori along with hot and spicy aloo ki sabzi i.e. spicy potato curry with gravy, garnished with chopped fresh cilantro or green coriander and enjoy.
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