Kachori Sabzi

Soak urad dal for 2 hours. Drain and grind coarsely without water. Heat 1 tablespoon oil, add asafoetida, fennel seeds, and the ground dal. Fry for 5 minutes until dry and fragrant. Add half the red chilli powder, amchur, and salt. Cool — this is the kachori filling.

Make the dough: mix maida with 2 tablespoons oil and salt. Add water gradually and knead into a firm, smooth dough. Rest for 20 minutes covered.

Divide the dough into 12 balls. Flatten each, place a spoonful of filling in the center, bring edges together, and seal tightly. Gently flatten into a disc about 8 cm wide.

Heat oil in a kadai to 160°C (medium heat). Fry the kachoris in batches, 3–4 at a time, on low-medium heat for 8–10 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels.

For the sabzi: boil potatoes until tender, peel and roughly mash or cube. Set aside.

Heat 2 tablespoons oil in a pan. Add cumin seeds and let them splutter. Add chopped onions and fry until golden.

Add ginger paste and green chillies, sauté for 1 minute. Add chopped tomatoes and cook until soft.

Add turmeric, remaining red chilli powder, and coriander powder. Cook for 2 minutes.

Add the potatoes and 200 ml water. Mash some potatoes into the gravy to thicken it. Add garam masala and salt. Simmer for 5 minutes.

Garnish with fresh coriander. Serve the hot kachoris with the potato sabzi, green chutney, and tamarind chutney.