Teekha Batata

Ingredients:
Boiled potatoes ½ kg (cut into 1 inch cubes)
Kashmiri red chilies 6 (soaked and grinded)
Coriander seeds 1 tbsp (roasted and grinded)
Cumin seeds 1 tbsp (roasted and grinded)
Turmeric ¼ tsp
Khatayi powder ½ tsp
Oil ¼ tsp
Mustard seeds ½ tsp
Curry leaves 10-15
Salt 1 tsp (heaped)
Tamarind chutney ½ cup
Coriander leaves 2 tbsp chopped

Method:
1.Heat oil, add mustard seeds and curry leaves.
2.Add grinded Kashmiri chili paste with salt, turmeric powder, khatai powder, coriander and cumin and ½ cup water.
3.Fry well add boiled potatoes with tamarind chutney. Cook for 10 minutes.
4.Gently toss coriander leaves and transfer to a serving platter.

Aloo kachori

Daal filing:
Gram lentils 125 grams
Salt ½ tsp
Water as required
Method for filling:
1. Boil gram lentils with ½ tsp of salt and water.
2. Then grind and leave aside.
For kachori dough:
Flour ½ kg
Oil 60 grams
Salt 1 tsp
Water 1 ½ cup
Cumin ½ tsp
Method for dough:
1. Knead the dough with all the above ingredients, make balls and leave it for 5 mins.
2. Roll the dough and fill with daal filing and fry.
For aloo tarkari ingredients:
Potatoes ½ kg
Crushed red chili ¼ tsp
Turmeric ½ tsp
Raw mango powder ½ tsp
Salt 1 tsp
Curry leaves 2-3
Method for tarkari:
1. Boil ½ kg potatoes and peel.
2. Cut it in cubes and keep aside.
3. In a pan put 250 grams of water and add potato cubes with crushed red chili, turmeric, raw mango powder and salt.
4. Cook till it gets a second boil.
5. Turn off the stove.
6. In other pan heat oil and add curry leaves and make a baghar with it.
7. Give baghar to the tarkari and serve with kachori.