How To Make Aloo Tarkari Dal Kachori

To begin the recipe, knead the dough using maida, baking powder, salt, and other ingredients.

Set the dough aside after you've finished kneading it. Drain and grind the soaking dal for the filling. Heat the oil and then add the jeera.

When it starts to sputter, add the ginger, heeng, and green chilies and cook until the color changes slightly.

Take 7-8 boiling potatoes and crush them up with your hands to make aloo tarkari or aloo ki sabzi. 

Heat the clarified butter/oil, then quickly add the asafoetida, fennel seeds, and fenugreek seeds, followed by the potatoes.

Once that's done, sauté the potatoes well, ensuring sure they're evenly covered with clarified butter.

Dessert with a lot of protein

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