Khatte Meethe Kaddu with Kachori

Have you tried the popular breakfast dish Khatte Meethe Kaddu with Kachori? This indulgent dish from Uttar Pradesh is not one to miss out.

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

Here is a detailed khatte meethe kaddu recipe along with a fool proof kachori recipe that is made with a moong dal (green gram) stuffing. Both the dishes are vegan recipes and have no onion or garlic in them too. That makes them Jain recipes too.

 My family enjoys it as a special Sunday breakfast….

So, when are you planning this combination for your folk?

 Click the link below to watch the video:

KHATTE MEETHE KADDU WITH KACHORI                    Serves 4 to 6

Ingredients:

FOR THE KACHORI FILLING

Moong Dal/Green lentil (skinned) – 1 cup

Ginger (grated) – 1 tsp

Green chili – 1

Saunf/Fennel seeds – 1 tbsp

Vegetable oil – 2 to 3 tsp

Hing/Asafoetida – a pinch

Coriander powder – ¾  tsp

Cumin powder – ¾  tsp

Turmeric/Haldi pdr – ¼ tsp

Salt – to taste

Sugar – a tsp

 

FOR THE DOUGH

Whole wheat flour – 1 cup

All purpose flour – 1 cup

Semolina – 2 tbsp

Salt – ½ tsp

Vegetable oil – 2 tbsp

Water – to knead a stiff dough

 

FOR THE KADDU SABZI

Pumkin – 500g

Potato – 1 medium

Vegetable oil – 2 tbsp

Hing/Asafoetida – a pinch

Paanch foran/ Indian five spice – ½ tsp

Ginger (grated) – 1 tsp

Green chili – 1 or 2

Coriander powder – 1  tsp

Cumin powder – ½   tsp

Turmeric/Haldi pdr – 1/3 tsp

Red chili powder – ½ tsp

Salt – to taste

Jaggery/Gur (grated) – 1 tbsp

Tamarind /Imli pulp – 2 tbsp or as per taste

Vegetable oil – for deep frying

  

Method:

1.    FOR THE KACHORI FILLING: Wash and soak the Moong Dal in water for at least an hour. Grind it with the ginger and chili to a fine paste.

2.    Heat the oil in a large pan. Keep it on low heat. Add in the Moong paste and cook for a minute stirring continuously. Add in the coriander, cumin and turmeric powders along with the salt and sugar. Cook on low till the paste becomes stiff. Remove from heat and let it cool down.

3.    FOR THE DOUGH: Mix the dry ingredients in a large bowl. Rub in the oil till it resembles wet sand. Pour water a little at a time and knead stiff, smooth dough. Cover and keep aside for 15 mins.

4.    FOR THE KADDU SABZI: Wash and chop the vegetables. Heat the oil and temper it with hing and Paanch Foran.  Add in the veggies. Cook for a couple of minutes. Season with salt and cover for 3 mins on low heat.

5.    Add in the ginger and the powdered spices along with the green chili and salt. Mix well and cook till the oil starts separating. Pour in a cup of water. Bring to a boil. Cover and cook till the veggies are done. Check the veggies, add a little water if they look dry. Add in the grated jaggery and tamarind pulp. Mix well, cook for a minute. Taste and adjust the sweet, sour or salt to your taste. Crush some of the veggies in the pan with a masher. Mix well and turn off the heat.

6.    TO MAKE THE KACHORI: Divide the dough into 12 equal portions. Roll them into smooth balls. Now make 12 slightly smaller balls from the filling. Shape each dough ball into a small bowl. Place a filling ball in each and stretch to cover it completely. Pinch to seal and roll to a smooth ball again. Repeat for all the dough.

7.    Flatten the filled balls slightly before rolling them out. Use a little oil to help with the rolling. Roll  with light even pressure to 4” diameter circle.

8.    Deep fry the kachoris in hot oil till they puff up and are light golden brown in colour. Drain on absorbent paper.

9.    Serve the Kachori with Khatte Meethe Kaddu, some pickle on the side and dahi (yogurt).

© Rinki’s Kitchen