Banarasi Kachori and raswale aloo Recipe - Breakfast Recipe - Kids special

I have bookmarked from Nalini's space for a long time. I forgot about it. When I watched this in Venkatesh bhat show decided to try it out. Since my kids love poori and they have moved avay from Maida Poori. they are more open to try different flavours and with Wheat. I love the urad dhal flavour in Kachoris. It give nice aroma to the food. It was the reason for me to book mark it. I add Roasted Urad dhal flour when making puri for chaats. My kids love it. So I am pretty sure kids would love this combo too except for the ajwan flavour in it. It is quite rare in my home to use Ajwan in cooking. When I tried it everyone loved the combo! Gravy is also without onion, Garlic and tomatoes


For Raswale

Potatos  - 3 medim size
Ginger paste - 1/2 teaspoon
Salt to taste
Turmeric powder - 1/2 teaspoon
Roasted Cumin Powder - 1 teaspoon
Chilli powder - 1/2 teaspoon (adjust to spice level)
Coriander Powder - 1 teaspoon
Coriander leaves - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - 1/8 teaspoon
Asafoetida / Hing - 1/4 teaspoon
Pepper powder - 1/4 teaspoon
Cumin seeds - 1 teaspoon
Jaggery or sugar to taste
Salt to taste
Oil - 1 tablespoon


Cook potatoes with salt and remove the skin. Slice it or mash it  Keep all masala powder handy. Heat oil and add Cumin seeds,fenugreek seeds and mustard seeds. Let it crackle. 
Reduce the flame completely. Add all masala powders and Hing. Fry for few sec (make sure it is not burnt. if the oil is not enough it will get burned. If you don't feel comfortable you can mix all the masala in water to make a paste and add that to the pan). Add Ginger paste and fry for a few sec.
Add water, Salt and close the lid and let it get cook. Add Aloo/ Potatoes. Mix well. cook for another 3-5 mins. Add water / salt if required. Add Coriander Leaves mix well
Switch off
For Kachori

Wheat flour - 1 cup
Urad dhal - 1/3 cup
Salt to taste
Cumin seeds - 1/2 teaspoon
Ajwan / Omam - 1/2 teaspoon
Salt to taste
Oil for deep frying


Except oil take all other ingredients in a broader vessel and make it to stiff dough. Leave it aside for 15 mins
Take small size balls and roll it to medium thickness (little thicker than Chapathi less than Paratha)
Heat oil in deep curved pan for deep frying. To check the temparature you can drop a drop of dough if it raise to the top it is at right heat. Place the rolled poori from the side of the pan. Press it with slotted spoon. Once it is puffed up turn it over and cook till sound subsides. Repeat the proces
Serve it with Aloo Rasawale