Banarasi Kachori and Raswale Aloo - Uttarpradesh Special

After a journey to northeastern state Tripura,we are in Uttarpradesh located in northern India.The state is bordered by Rajasthan,Haryana and Delhi.Lucknow is the capital and Kanpur is the commercial city and largest city of UP.
Awadhi and Mughalai cuisine are the two major cuisines of the state which has both veg and non-veg.UP cuisine has Mughalai influence and Lucknow is famous for its Nawabi dishes such as meat kebabs and biriyani.
Banaras is a city popular for saree and kachoris,chaats.Coming to the recipe the banarasi kachori resembles poori and the potato curry is a simple and flavorful,tangy dish.Off to the recipe...................................

Basic Information

Recipe Source ~ Banaraskakhana
Preparation Time ~ 15 minutes
Cooking Time ~ 15 minutes
Makes ~ 8-10

Ingredients

Ingredient	Quantity
Wheat flour/gothumai maavu	1 cup
Urad dhalflour/ulutham maavu	1/3 cup
Cumin seeds/jeeragam	1/2 tsp
Carom seeds/omam	1/2 tsp
Salt	1/2 tsp
Oil	for frying

Method

• Except oil mix all the ingredients and form a stiff dough with water.Keep it aside for 10 minutes.

• Divide the dough into equal portions and roll each portion on a floured surface to a disc.

• Heat the oil in a medium flame and fry it till it becomes golden.Remove it from the oil and drain it on a paper towel.

• Serve it warm.

Raswale Aloo

Basic Information

Recipe Source ~ Banaraskakhana
Preparation Time ~ 15 minutes
Cooking Time ~ 20 minutes
Serves ~ 2-3

Ingredients

Ingredient	Quantity
Potato/urulaikilangu	3 (mediumsize)
Ginger/inji(grated)	1 tsp
Red chilly powder/milagi podi	1 tsp
Coriander powder/dhaniya podi	1 tsp
Roasted cumin powder/jeerga podi	1/2 tsp
Black pepper powder/milagu thool	1/4 tsp
Aamchur powder/dry mango powder	2 tsp
Mustard seed/kadugu	1/2 tsp
Turmeric powder/manjal podi	1/8 tsp
Asafoetida/perungayam	a pinch
Coriander leaves(chopped)	2 tsp
Salt	1 tsp
Oil	1 tbs

Method

• Boil the potatoes in a pressure cooker and peel the skin,mash it roughly and keep it aside.Mix all the spice powders and salt given in 1/2 cup of water.

• Heat a pan with oil and throw in the mustard seeds,add the asafoetida,add in the chopped ginger and saute it.Add the spice mixture and let it cook till the oil separates.

• Now add the mashed potatoes along with 2 cups of water,let it cook for 5 minutes in a medium flame.Once the curry reached the desired consistency add in the chopped coriander leaves and put off the flame.

• Raswale Aloo is ready.

Serve it with Kachori.

Enjoy..................................................................

• For the kachoris instead of urad flour,1/4 cup of urad dhal can be soaked and ground to a fine paste and can be added.
• Instead of aamchur powder,tamarind paste can also be used for the raswale aloo.

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