CHANDANI CHOCK KI KHASTA KACHOORI WITH ALLU SUBJI AND KANJI VADA

Few days before it was holi party at our friends place,we all miss typical Delhi ka khana .my friends prepared their delicacies ,so I thought to prepare apni  dilli-6 special,means Khasta  Kachori with aloo ki sabji and apna dilli-6 ka typical Kanji vada.This was really a hit combo.so thought to share its recipe with all of you as I know you guys love my recipes.        

INGREDIENTS
FOR KANJI VADA

• Moong Dhuli Dal.                     1Cup
• Turmeric Powder.                     2table spoon
• Salt.                                          As per taste
• Oil.                                           For frying
• Rai seeds.                                 4 table spoon 
• Water.                                      12 cups

Preparations

          Grind the rai seeds in a mixer as fine as possible.take a big mouth bottle with lid add water,rai  powder,salt and turmeric powder. Keep it in a open place under the sun. For whole two days.

          On third day soak moong dal for two to three hours and grind it to make a fine paste,add salt as per your taste.make vadas from this paste and dip it into rai water placed under the sun.but add vadas just after taking out of oil,it increases the fermentation,also enhance the taste.keep this dipped vada mixture also under the sky,vadas will absorb the the texture of rai,your Kaanji Vada are ready on fourth day ideally with typically sour taste.sometime it takes one more day.

TIP:This kanji vada should be used up in two or three  day,even after there is some leftover,save it in a fridge.this kanji will last for  few more days  without being spoiled .

FOR KACHOORI

• All Purpose Flour                               2 and 1/2 Cup
• Salt                                                      as per taste
• Oil                                                       for frying
• Urad Dhuli Dal                                  1  cup
• Fennel Seed                                       1/2 tea spoon
• Chat masala                                       1 tea spoon
• Yogurt                                                 2table spoons       

           Soak the dal for two or three hours,grind it o make a fine paste.now add two table spoon oil on a high flame,sprinkle half tea spoon wheat  flour in this oil.let it to turn brown,this will prevent to stick dal paste to pan .now add dal paste ,fennel seeds and chat masala.keep toasting this paste till it becomes  little brown.this will be pitti for the kachories

           Make a dough for kachories by adding curd and oil.the amount for oil should be in a way that you can  bind the flour in your palm without adding water.add little salt and little water  to make a soft dough. once your dough is ready pat the dough on a kitchen top for about fifty times.this process gives elasticity to the dough and make kachories more crispy.leave this dough for twenty minutes.divide this dough in equal small balls.

           divide the pittis in equal amount of flour balls ,now roll the flour ball a little and fill the pitti and close it as we do for any stuff paranthas . roll it again and try o make ot little thinner from the outside,this helps in puffing up of kachories.

          Heat the oil on a high flame ,add the rolled kachories in this heated oil,once the kachories are puffed up,reduce the heat to low and let it to cook for a while to be more crispy and tasty.fry all kachories till it is golden brown.

TIP : You can use onions also while making pitti,just add the shredded onions while toasting the dal

FOR ALLU KI SUBJI

• Medium Sized Potatoes                           7 or 8
• Fenugreek Seeds                                     1/2 tea spoon
• Fennel Seeds                                           1/2 tea spoon
• Cumin Seeds                                            1/2 tea spoon
• Mustered Seeds                                        1/2 tea spoon
• Dry Mango powder                                  1 tea spoon
• Dry Chilli Powder                                    1tea spoon
• Chat Masala                                             1tea spoon
• Coriander Powder                                    1tea spoon
• Turmeric Powder                                     1Tea Spoon
• Asafoetida (Hing)                                    2 or 3 pinch
• Dried Red Chilli                                      2or 3
• Salt                                                            as per taste 
• Ginger                                                      Just a small piece
• Yogurt                                                       2 table spoon                                                                              
            Now take a little water in  a small glass ,add all the masalas other  than ginger and  yogurt.let this masala soak for an hour.cut the potatoes in a square pieces.add the oil in a big pan,add ginger ,let it sprinkle for a while and all masala paste,once this masalas starts separating the oil from the sides of the pan, add potatoes and yogurt  ,add water about two to three cup ,let it to cook in a open pan,once potatoes are cooked mash the potatoes with spatula to make the gravy little thick.add cilantro and red chili tadka from above.                                   
  
  Serve with green and red chutneys.