PREPARATION

1. Take a pressure cooker, add 1 litre water, 650 grams potatoes and cover it with lid.

2. Cook till you hear 2 - 3 whistles.

3. Remove it from heat and peel the potatoes.

4. Transfer it to a bowl and mash the potatoes with the help of a food masher.

5. Heat 20 milliliters oil in a skillet, add 1/2 teaspoon cumin, 1 teaspoon ginger, 1/2 teaspoon green chili, 1/4 teaspoon asafoetida and saute for 1 - 2 minutes.

6. Then, add 250 grams tomato puree and mix it well.

7. Cook for 7 - 10 minutes on medium heat.

8. Add 1/2 teaspoon turmeric and stir well.

9. Add 1/2 teaspoon cumin powder, 1/2 teaspoon red chili, 1/2 teaspoon dry mango powder, 1 teaspoon salt, 1/2 teaspoon coriander powder and mix it well.

10. Now, add boiled mashed potatoes and mix it well.

11. Add 450 milliliters water and stir well.

12. Bring it to a boil.

13. Cook for medium heat for 10 - 12 minutes.

14. Add 1/2 teaspoon garam masala, 1/2 teaspoon dry fenugreek and mix it well.

15. Cook for another 3 - 5 minutes.

16. Remove it from heat and keep aside.

(For Kachori)

1. In a bowl, add 100 grams split mung beans, 250 milliliters water and soak for 30 minutes.

2. Transfer this into a blender and blend it into a paste. Keep aside.

3. In a mixing bowl, add 300 grams all purpose flour, 1 teaspoon salt, 60 milliliters ghee, 120 milliliters water and knead it into a smooth soft dough.

4. Rest the dough for 20 minutes.

5. Heat 15 milliliters oil in a pan, add 1 teaspoon cumin, 1 teaspoon fennel seeds, 2 teaspoons coriander seeds, 1/4 teaspoon asafoetida and roast for 2 -3 minutes.

6. Add 1 teaspoon green chili, 1 teaspoon ginger and stir well.

7. Then, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon garam masala and mix it well.

8. Add 45 grams gram flour and mix it well.

9. Cook for 5 - 7 minutes on medium heat or until it turns dark brown in color.

10. Now, add the blended paste in it and mix it well.

11. Cook for another 5 - 7 minutes on medium heat.

12. Add 1 teaspoon dry mango powder and mix it well.

13. Remove it from heat and keep aside.

14. Take a ball from dough and flatten it with the help of a rolling pin.

15. Add some prepared mixture on it.

16. Roll it into a ball and slightly flatten the ball with the help of your palms to make a kachori. (See Video)

17. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.

18. Drain it on an absorbent paper.

19. Garnish with coriander.

20. Serve hot with prepared aloo sabzi.