Kachori with aloo ki bhujiya

Ingredients for kachori:

• 2 cups all-purpose flour
• 1/4 cup vegetable oil
• 1/2 teaspoon salt
• Water for kneading
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon dried mango powder
• 1/2 teaspoon garam masala
• Oil for deep frying

Ingredients for aalu ki tarkari:

• 4 medium-sized potatoes, peeled and diced
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 2 green chilies, chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 1 tablespoon vegetable oil
• 1/4 cup water
• Fresh coriander leaves for garnishing

Instructions for kachori:

1. In a large mixing bowl, combine the all-purpose flour, vegetable oil, salt, and water, and knead the mixture until it forms a smooth dough. Cover the dough and set it aside to rest for 15-20 minutes.
2. In a small pan, dry roast the cumin seeds, fennel seeds, and coriander seeds until fragrant. Grind the roasted spices into a fine powder using a mortar and pestle.
3. Add the spice powder to the dough along with the red chili powder, turmeric powder, dried mango powder, and garam masala. Knead the dough again to incorporate the spices evenly.
4. Divide the dough into small equal-sized balls. Roll each ball into a flat disc with a rolling pin. The disc should be thin enough to see through it.
5. Heat the oil in a deep frying pan over medium heat. Once the oil is hot, carefully slide the rolled kachori into the oil and fry it until it puffs up and turns golden brown. Flip the kachori and fry the other side as well. Remove the kachori from the oil and drain it on a paper towel.

Instructions for aalu ki tarkari:

1. Heat the vegetable oil in a deep pan. Add the cumin seeds and mustard seeds and fry until they start to sputter.
2. Add the chopped onions and green chilies and fry until the onions turn translucent.
3. Add the chopped tomatoes and fry until the tomatoes are soft and mushy.
4. Add the diced potatoes, turmeric powder, red chili powder, and salt to taste. Stir the potatoes to coat them in the spices.
5. Add the water and cover the pan with a lid. Cook the potatoes until they are tender and the water has evaporated.
6. Garnish the aalu ki tarkari with fresh coriander leaves and serve it hot with the kachori.

Enjoy your delicious kachori with aalu ki tarkari!