Looking for a platter that’s perfect for family breakfasts or weekend brunch? This Kachori Platter has everything you need—crispy Aloo Kachori, Galawati Choley, and Suji Sheera Halwa. Made with #Dalda, our #TrustedRecipePartner #HappyCookingToYou #FoodFusion #KachoriPlatter #AlooKachori
Ingredients:
Prepare Aalo Kachori:
-Dalda cooking oil 3-4 tbs
-Pyaz (Onion) finely chopped 1 small
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
-Lal mirch (Red chilli) crushed 1 tsp
-Sabut dhania (Coriander seeds) roasted & crushed 1 tsp
-Haldi powder (Turmeric powder) ¼ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Zeera (Cumin seeds) roasted & crushed ½ tsp
-Chicken powder 1 tsp
-Hara dhania (Fresh coriander) chopped handful
-Water 2-3 tbs
-Aalo (Potatoes) boiled 4-5 small
-Maida (All-purpose flour) sifted 3 Cups
-Iodized Himalayan pink salt 1 tsp or to taste
-Ajwain (Carom seeds) ¼ tsp
-Dalda VTF banaspati 4-5 tbs
-Water ½ or as required (add gradually)
-Dalda cooking oil as required
Prepare Galawati Masala Choley:
-Dalda cooking oil 3 tbs
-Pyaz (Onion) pureed ½ cup
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Dhania powder (Coriander powder) 1 & ½ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Zeera powder (Cumin powder) ½ tsp
-Kala namak (Black salt) 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Garam masala powder ½ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Ajwain (Carom seeds) ¼ tsp
-Aamchur powder (Dried mango powder) 1 tsp
-Water 3-4 tbs
-Safed chanay (White chickpea) boiled with salt 3 Cup
-Water 2 Cups (preferably chickpea water)
-Baking soda ½ tsp
-Kasuri methi (Dried fenugreek leaves)1 tsp
-Hara dhania (Fresh coriander) chopped handful
Prepare Suji Sheera Halwa:
-Water 2 Cups
-Sugar 2 Cups
-Hari elaichi (Green cardamoms) 4-5
-Zarday ka rang (Orange food color) ¼ tsp or as required
-Dalada VTF banaspati 1 Cup
-Suji (Semolina) 1 Cup
-Kewra water 1 tsp
Direction:
Prepare Aalo Kachori:
-In a wok, add cooking oil & heat it
-Add onion, mix well & cook on medium flame until translucent.
-Add ginger garlic paste, mix well & sauté until fragrant.
-Add red chilli, coriander, turmeric powder, pink salt, cumin, chicken powder, fresh coriander, water & mix well.
-Cook on low flame for 1-2 minutes.
-Turn off the flame.
-Add boiled potatoes & mash well.
-Turn on the flame. Cook on low flame for 1-2 minutes while mixing.
-Potato Filling is ready! Let it cool completely.
-In a bowl, add all-purpose flour, pink salt, carom seeds (crush with hands), banaspati & mix well until it crumbles.
-Gradually add water, mix well & knead until dough is formed.
-Cover & let it rest for 15-20 minutes.
-Remove cover, transfer dough on a working surface, knead dough again until smooth.
-Make small dough balls 45g each.
-Grease dough balls with banaspati.
-Now take 1 dough ball flatten it (thick from the center & thin from the corners).
-Place potato filling (1 tsp for each kachori & reserve 3-4 tbs of filling for later use) in the center of dough, gather all sides, twist, pinch & seal the ends, make a ball & flatten it with the help of hands (makes 15).
Prepare Galawati Masala Choley:
-In a wok, add cooking oil, & heat it
-Add onion puree, mix well, cook on medium flame for 6-8 minutes.
-Add ginger garlic paste, coriander powder, red chilli powder, cumin powder, black salt, turmeric powder, garam masala powder, pink salt, carom seeds (crush with hands), dry mango powder, water & mix well.
-Cook on medium flame for 4-5 minutes or until oil separates.
-Add prepared potato filling (3 tbs), chickpeas, mix well & cook on medium flame for 2-3 minutes.
-Add chickpea water, mix well & bring it to a boil.
-Add baking soda, mix well & cook for a minute.
-Add dried fenugreek leaves and fresh coriander; mix well.
-Galawati masala choley is ready! set aside.
Prepare Suji Sheera (Halwa):
-In a sauce pan, add water, sugar, green cardamom & mix well.
-Boil on medium flame for 4-5 minutes or until sugar melts.
-Add orange food color & mix well.
-Sugar syrup is ready! Set aside.
-In a wok, add banaspati & let it melt.
-Add semolina, mix well & fry on low flame for 5-6 minutes or until fragrant.
-Gradually add prepared sugar syrup & mix well.
-Cover & cook on low flame for 7-8 minutes.
-Suji halwa is ready, set aside.
Assembling:
- Place prepared kachori, choley, halwa, and raita on a serving platter. Serve warm and enjoy!
