Aligarhi Kachauri
You move to any city, you would find some special breakfast or snacks that the city is proud of. especially in the B-class city, where some root culture still exists. Move in the lanes in the morning and you find Jalebi - Samosa in Jhansi, Baati chokha or Sattu ka sharbat in Patna, Bajpai ki kachauri in Lucknow, Mirchi Bada in Jodhpur and so on .....
So the list is endless. When I landed in Aligarh I saw the same morning rustle around the local halwai shops and there was this special Kachauri with aloo ki sabji and raita.
So enjoy this at your home in one breakfast.
Ingredients : Kachauri - Flour - 2 cups
Urad dal ka peetha - 4 tbsp
Ginger - finely chopped
Heeng - one pinch
Oil for frying
Aloo ki Sabji - Boiled Potato (Aloo) - 4 pieces medium sized
Green chilli paste - 1 tea spoon
Normal spices as used in vegetable,
Boondi ka raita - Mahin Boondi - half cup
Curd - 1 cup
Roasted Jeera Powder - 1 tsp
Preparation :
Kachauri
Filling : To the Urad dal ka peetha add finely chopped or crushed ginger a pinch of hing and salt and mix well. Check it should not leave water. If it is very wet add some gram floor to make it dry.
To the floor add two tbsp refined oil and knead the flour. Keep it very tight.
Make big size (double the size that you use for chapati) balls of flour and fill a pinch of the filling. Roll it on rolling pin and make Puri. Keep it a little thick. Fry it in refined oil. Once it is cooked like a normal Puri, take it out and let it cool. Again put the cooled Puri with its air drained out in red hot oil and fry till it is golden brown. Drain the oil and serve hot with aloo ki sabji and raita.
Aloo ki sabji :
Cut the boiled potatoes in small pieces. In an iron kadhai heat two tbsp of oil and add potatoes. Add a tsp of coriander powder, a pinch of turmeric powder, salt chilli powder, garam masala and fry. Add the paste of green chilly and keep frying and crushing the potatoes till it is fully cooked.Add a tsp of Khatai (Aam churn) Add a cup of water and keep stirring till it appears as a thick paste.
Boondi Raita :
Pour the one cup of curd in a bowl and add a tsp of black salt, a pinch of heeng and salt as per taste. Mix it well till it appears as paste. Add two cups of cold water and mix well. Add boondi and a tsp of roasted jeera powder. Mix well. The consistency should be very thin.
Enjoy the hot and spicy Aligarh Kachauri.
You may also like the following regional dishes from different states
Bihar - Litti Bharta UP - Mutton Kawab
(Also called Baati Chokha in UP) Jharkhand - Dhuska (Bundelkhand Region)
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