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Aluchi Vadi अळू वडी

#RenuRasoi  #Aluchi Vadi  #Steamed  #Colocasia #Leaf  #Snack Nowadays, during the monsoon season, very tender and small colocasia (arbi/taro) leaves are growing in my pot.  Since I had very little time today, I prepared this quick version of Aluchi Vadi.  It has the same delicious traditional taste but is much easier and faster to make. Ingredients (1 cup = 150 ml) *Washed & finely chopped colocasia (taro) leaves, – 2 cups *Tamarind – a lemon-sized piece *Gram flour (besan) – 1 cup *Rice flour – ½ cup *Red chilli powder – 3 teaspoons *Salt – 1½ teaspoons *Sugar – 1 teaspoon *Coriander powder – 3 teaspoons *Carom seeds (ajwain) – ¼ teaspoon *Turmeric powder – 1 teaspoon *White sesame seeds – 1 tablespoon Method 1. Clean the tamarind and soak it in 1/2 cup of water for 15–20 minutes. Extract the pulp and keep it aside. 2. In a large bowl, combine the chopped colocasia leaves, gram flour, rice flour, red chilli powder, salt, sugar, coriander powder, carom...
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Raj Kachori

#RenuRasoi
#Raj #Kachori #NoSoda
Very tasty and Yummy 😋😋😋
Though the name Kachori...this is not at all Oily and heavy...
This is my style preparation where Kachori is nice fluffy, crispy till end & light because of the stuffing I have used...
To prepare outer Kachori as per my requirements... I had to try thrice...
The third attempt turned out very well...
Its stuffing is totally optional...
Every thing is home made...
Ingredients....
For Kachori...
*Coarse thick Semolina...1/2 Cup
(One Cup...400 ml)
*All purpose flour...Maida...1 tbspn
*Lukewarm water...
*Mix Semolina & Maida and make a dough by using water gradually.
It should not be too tight...
I have used little more than 1/4 th Cup.
*Cover and let it rest for 30 minutes.
*After 30 minutes, knead the dough again...make 12 equal balls.
*Heat Oil in an Iron Kadhai.
Roll Poori by applying little Oil, roll out thinly.
*Now fry this Poori, see that you're inserting bottom side in Oil. While inserting Poori gas flame should be high, press it gently with the frying spoon, it will fluff up immediately.
*Now turn the Gas  to medium flame, fry Poori to golden brown colour from both the sides.
*In this way fry all Pooris.
*Cool them by placing in a plate.
For stuffing...
*Boiled & diced Potatoes...1 Cup
*Boiled Chickpeas/Desi Chana...1/2 Cup
*Homemade Curd... 2 Cups
*Shev... 6 tbspn
*KhariBoondi... 6 tbspn
*Sweet and sour Tamarind Chutney.....5 tbspn
*Green Chutney... 3 tbspn
*Crushed Papadi.... 1/2 Cup
*Pomegranate seeds... 3 tbspn
*Chopped Coriander.... 3 tbspn
*Salt...1 tsp
*Red Chilli Powder... 1 tsp
*Cumin Seeds Powder...1 tsp
*Chat Masala... 1 tsp
For Assembly...
*Make a little hole in the centre of the Kachori.
*Add few diced Potatoes and Chickpeas.... sprinkle a little salt, Chilli Powder, Cumin seeds Powder and Chat Masala.
*Add crushed Papadi, Boondi, Shev and Green as well as Tamarind Chutney.
Add lots of Curd.
*Once again put few Khari Boondi, Shev, top again with curd.
*Add both the Chutneys, Coriander and Pomegranate seeds.
*Serve immediately....
Detailed Recipe Of Shev and Papadi on the following link....
http://www.renurasoi.com/2019/06/shevgathipapadi.html?m=1
Detailed Recipe of Khari Boondi on the following link...
http://www.renurasoi.com/2020/05/khari-boondi.html?m=1
For fresh homemade curd, see the recipe on the following link...
http://www.renurasoi.com/2018/09/homemade-curd.html?m=1

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