Sabzi Kachodi

Saturday, March 20, 2010

For The Sabzi: 2 tablespoon dhania powder
5-6 boiled potatoes 1 teaspoon amchoor
2 tablespoon cooking oil 1 teaspoon garam masala
half teaspoon saunf salt to taste
half teaspoon kaala jeera
half teaspoon methi seeds For filling:
half teaspoon cumin seeds For The Dough:
2 lavang half cup urad dal
half teaspoon haldi 2 cups of plain flour
1 teaspoon red chilli powder salt according to the taste
2 tablespoon dhania powder 1 teaspoon kaala jeera

Preparation of dough:
Soak urad dal for 3-4 hrs and then drain the water and grind it into very fine paste. Mix this paste into the flour and add salt and kaala jeera into it.
Add water if necessary and make a semi hard dough.
Keep it for 2-3 hrs. Preparation of sabzi. Heat oil in the pan.
When heated add jeera, kaala jeera, methi seeds,saunf and lavang and cook for half a
min .
Add haldi and red chilly powder and add 3 cups of water.
Add boiled potatoes, dhania powder and salt and cook for some time. Add amchoor and garam masala when the sabzi is cooked.


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