Aloo Kachori And Yogurt Soup by Shireen Anwer

Ingredients For Aloo Kachori:

Daal Filling:

• Gram lentils  125 gm
• Salt  1/2 tsp
• Water  as required

For Kachori Dough:

• Flour  1/2 kg
  
• Oil  60 gm
  
• Salt  1 tsp
  
• Water  1 1/2 cup
  
• Cumin  1/2 tsp

For Aloo Tarkari:

• Potatoes  1/2 kg
  
• Crushed red chili  1/4 tsp
  
• Turmeric  1/2 tsp
  
• Raw mango powder 1/2 tsp
  
• Salt  1 tsp
  
• Curry leaves  2-3

Method:

For Making Filling:

1. Take a water add chickpea add salt boil it, now grind it and keep it on a side.
2. For making dough add flour, oil, salt, water and chopped cumin mix it well and make it dough.
3. Now make the portions knead it well and do mix the lentil filling.

For Making Aloo Ki Tarkari:

1. Boil the potatoes and peel its skin.
2. Now cut it into cubes.
3. Take a pan, pour water, boiled potatoes, chopped black pepper, chopped turmeric, raw mango powder, salt boil it and cook and turn off the stove.
4. Now take a separate pan pour oil add curry leaves give it baghar and put it on tarkari serve it with kachori.
   

Ingredients For Yogurt Soup:

• Actiplus  1 cup
  
• Cucumber 2
  
• Onion  1
  
• Garlic  1 clove
  
• Mint 10 -12
  
• Bread  1
• Water  1 cup
  
• Grated cheese  for garnishing
  
• Salt, black pepper to taste

Method:

1. Take a pan, pour water, add cucumber, onion, garlic, mint leaves, bread slices cook it well and filter the mixture.
2. Now add actiplus and salt, black pepper, bread steak, garnish it with grated cheese serve it hot or cold.