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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


IngredientQuantity
Wheat flour/gothumai maavu1 cup
Urad dhalflour/ulutham maavu1/3 cup
Cumin seeds/jeeragam1/2 tsp
Carom seeds/omam1/2 tsp
Salt1/2 tsp
Oilfor 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
IngredientQuantity
Potato/urulaikilangu3 (mediumsize)
Ginger/inji(grated)1 tsp
Red chilly powder/milagi podi1 tsp
Coriander powder/dhaniya podi1 tsp
Roasted cumin powder/jeerga podi1/2 tsp
Black pepper powder/milagu thool1/4 tsp
Aamchur powder/dry mango powder2 tsp
Mustard seed/kadugu1/2 tsp
Turmeric powder/manjal podi1/8 tsp
Asafoetida/perungayama pinch
Coriander leaves(chopped)2 tsp
Salt1 tsp
Oil1 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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