Stuffed Daal Kachori With Aalu Chana Tarkari & Achaar

STUFF DAAL KACHORI
Ingredients
White Flour (maida), Half Kg
Tap Water, As ReQuired For Kneading
Salt, To Taste
Ghee, 2 to 3 table spoon
Hot Oil, For Frying
Filling
Split Bengal Gram,(Daal Chana) 3/4 cup (soaked, boiled with some salt and some Red chilli powder & Chopperized )
Method
knead flour dough with salt n water like we knead wheat dough for roti, (lil soft) after kneading put some Ghee all over the dough, like massage with the help of fingers n give rest 4 some time.
Grease your hands with ghee or oil, make little balls, then make whole in ball put filling of daal chana n then make ball again, make sure, that no whole in the ball now put filled balls on rolling board n make very thin kachori with the help of oily finger. its ready to fry, Fry kachori in hot oil (oil temperature is matter alot) when you add kachori in a wok for frying then immediately push kachori after every second with the help of spider spoon thats the main point to make fluffy kachori, when kachori become fluffy then leave kachori in oil 4 coming nice golden brown color. your stuffed daal kachori is ready....
(NOTE: no dry flour use in making balls n kachori)

AALU CHANA TARKARI
Ingredients
Potatoes (Aalu), 3 4 Medium cut in very tiny pieces
Boiled White Chickpeas (safaid chaney), 1 Cup
Salt, To Taste
Crushed Red Chilli, 1 or 1 n half table spoon
Turmeric, 1 Tea Spoon
Onion Seeds (kalonji) 1 Tea Spoon
Crushed n roasted cumin, Half Tea Spoon
Method
Boil potatoes in warm water with salt Turmeric n Crushed red chillies. After boiling use potato masher n mashed the potatoes, add white chickpeas & onion seeds, cook 5 to 8 mins in low flame. Tarkari is ready (with out oil if you want to add oil then make tarka of kari patta)