Any kind of kachori aloo ki subzi makes me week in the knees and you all know it well how i waited to have a divine taste of this luxury in Haridwar . I was so smitten by the taste that i had to repeat that experience in my own style , low fat style , that is.
Don't tell me a fried recipe can't be low fat....i say , lowest possible fat ...okay ?
So when i do such things at home i do it in the lowest possible amount of fat and since frying cannot be substituted with anything for a kachori , the only fatty indulgence of this kachori is a quick swim in hot oil . It would be better if you know that a firm dough of whole wheat flour , the kachori stuffed with care so that it doesn't get punctured and a quick microwaving of the kachori before the hot oil swim makes it quite low on fat content , believe me friends !!
making the kachoris...
Make a stiff dough with whole wheat flour with salt to taste and some ajwain seeds thrown in .
A bowl of soaked mung daal with skin (usually it is husked urad daal)is ground with ginger, green chillies and a bit of garam masala . I microwaved this mung daal paste , stirring it 4-5 times after every minute and the paste becomes the consistency of the dough . In the authentic recipe this paste is fried ( bhuno ) in oil till it gets brown and dehydrated . dry frying this paste results in a smoky flavor but i preferred a low fat spicy version and gave a miss to the smokiness .
A quick tip : do not add any water while making the daal paste and add the seasonings according to your tolerance to heat.
The dough and the paste to show you how they should look to complement each other , both should be the same consistency so that the stuffed kachoris do not split while frying.
Now pinch off small portions of dough , make a bowl of it and place a little daal mixture into it . Now seal the dough , flatten the resulting ball and roll into a thick disk . This rolled kachori is first microwaved for a minute before going into hot oil directly , so keep the kadai with oil ready and hot when you start stuffing , rolling and microwaving the kachoris one by one .
Do the stuffing and rolling beforehand if you can't handle all the four activities at a time . Microwaving and frying will be easy to handle in the second step.
Now the ingredients of the aloo subzi ...
2-3 large boiled potatoes
1 green cardamom
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp black pepper corns
an inch stick of cinnamon
2 bay leaves
2-3 green chillies broken
2 black cardamoms
2 tsp of everyday curry masala
1 tsp turmeric powder
2 tsp mustard oil
a pinch of asafoetida
salt to taste
Peel and cube the potatoes , keep aside.
Heat oil in a kadai and throw in the asafoetida , followed quickly by all the spices except those typed in bold. You must have noticed that the quantity of the cloves is much more than a normal curry but that was the highlight of the aloo subzi we had there in Haridwar , and that was the reason why i liked this aloo curry so much . feel free to reduce the amount of cloves if it is too much for you , it is a hot spicy curry with very strong notes of cloves.
I added finely chopped green coriander at this point as i was not serving any green coriander chutney with the kachori aloo like Haridwar . Make chutney if you feel like .
The curry is watery , the way i like it . With a gentle aroma of green coriander . The first notes hitting the tongue will be cloves , and the curry will be hot.
Yummy hot way to start a weekend ... healthy at the same time.
A kachori can't be healthier than this. I hope Pawan kashyap , the kachori wala at gau ghaat , Haridwar is not reading this and i hope he reads my post going all ga ga about his kachoris....