Ker Sangri , Stuffed Parwal & Khasta Kachori.... Rajasthani Cuisine

10 g sangri
10 g kumutiya
5 g goonda
5 g kev
5 g dates
1 teaspoon ( 5 g ) amchur powder ( raw mango powder )
1 teaspoon ( 5 g ) chilli powder
1/2 teaspoon ( 2 g ) turmeric powder
1 teaspoon ( 5 g ) coriander powder
1 teaspoon ( 5 g ) garam masala powder
100 g mustard seeds
100 g small whole red chillies

100 ml oil
100 g cumin seeds
Salt to taste

Boil the sangri , kumutiya , goonda , kev, dates and raw mango powder together till done. Remove from heat and keep aside.

Heat the oil and add all the masalas, salt and spices. Fry well. Add water and cook to obtain a thick gravy. Add all the boiled dried vegetables and stir well. Cook for 10 minutes. Serve hot with bajra rotis.

250 g parwal
1/2 coconut , grated
1/2 bunch coriander leaves , chopped
2 teaspoon ( 10 g ) coriander powder
1 teaspoon ( 5 g ) garam masala powder
1 1/2 teaspoon ( 7 g ) chilli powder
1/2 teaspoon ( 2 g ) turmeric powder
100 ml oil
Salt to taste
1 teaspoon ( 5 g ) cumin seeds
1 1/2 teaspoon ( 7 g ) sugar
1 cup ( 240 g ) water

1 tablespoon chopped coriander leaves

Peel the parwal and slit them in the centre halfway through, for stuffing.

Mix all the masala powders , salt , grated coconut and coriander leaves with 50 ml oil.Stuff the parwals with this mixture.

Steam the stuffed parwals in a pressure cooker for 15 - 20 minutes. Keep them aside.

Heat 50 ml oil and season with cumin seeds.

Add one cup water and 1/2 teaspoon sugar. Stir well. When it comes to boil , add the stuffed parwals and cook for 15 minutes. Serve hot. Garnish with chopped coriander leaves.

300 g flour
1 cup ( 240 ml ) water
60 g ghee
50 g moong dal , boiled
3 green chillies , chopped
1 g chilli powdeer
1 g coriander powder
1 g aniseeds
Salt to taste
1 g amchur powder
1 g garam masala powder

A pinch of black salt
A pinch of pepper powder

Heat 30 g ghee and fry the moong dal along with all the masalas till well fried. Keep aside to cool.

Mix the flour and the remaining ghee. Add enough water to mix to a smooth dough . Divide the dough into small portions and roll out into small circles.

Put a little of the moong dal mixture in the centre of each circle and roll into a ball again , covering the dal filling completely. Press it lightly.

Similarly prepare more kachoris with the remaining flour and moong dal filling.

Deep fry in hot oil till brown and crispy. Serve hot.