Sometimes I think I do a lot of planning but time never allows to complete those plans. I have to wear so many hats in a day that often blogging takes a back seat. Three sets of pictures waiting for me to get posted with their recipes. In Ramadan specially, time runs and it gets a bit tricky to keep up with the routine plans.
Coming back to today’s post, I think being a food lover and good cook are highly co-related. I am a foodie at heart and always enjoy making and consuming food. If I had to rate this recipe on a difficulty scale, I will mark it hard. But once you master the art of making it, you will absolutely love it. This is a traditional Pakistani informal snack item which interestingly you will not find in any dine-in restaurant. I substitute for my dinner alot of times when I am visting home. It is a typical street food mostly sold on a cart (called ‘Thela’ in Urdu language) with a complete setup comprising of a large wok with strainer, handful of ingredients(see below), an earthenware pot for gravy and some plates. These thelas are mobile, often move from one place to another, roam in residential lanes, near schools, offices and markets. This kind of food in Pakistan particularly Karachi is enjoyed by masses from every background alike.
The name of these snacks in Urdu is ‘Kachori Tarkaari’ and in English, Kachori are fried and filled flat breads made from white flour and Tarkari is spicy potato gravy. Don’t bother to try, if you are in Karachi but if you are like me and crave for local food then do some hard work and you will not be deprived. This recipe is a pure family recipe, which my mother learnt from my grand mother.
Flour 3 cups
Ghee (clarified butter) 1 1/2 tbsp
Salt 1/2 tsp
Water to knead
Lentil (chana daal – split chickpeas without seed coat) 1/2 cup
Salt 1/2 tsp
red chilli powder a pinch
Oil for frying
1. Prepare filling. Wash and soak Lentils for 2 hours.
2. Boil them in enough water so they are tender and dry completely.
3. Grind them so they are powder like. Add seasoning. Keep aside.
4. Make a soft smooth dough combining all ingredients.
5. Keep it covered for 1 hour.
6. Make balls with filling: Take a small piece of dough and with oily hands spread on the palm of your hand. Add filling and close it form a ball.
7. Make small balls like this.
8. Keep them oiled and covered for 1 hour.
9. Heat oil in a wok.
10. Take one ball and with oily hands spread the ball on the palms of your hand using other hand.
11. Make sure sides are thing, filling doesnt come out.
12. Deep fry on medium-high heat, 30 sec each side.
Boiled coarsely mashed potatoes 2 lrage
Oil 2 tbsp
Curry leaves few
lemon juice 1 tsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Black onion seeds 1/2 tsp
Rye seeds 1/2 tsp
Onion 1 small chopped
Sugar 1/4 tsp
White cumin 1/2 tsp
Green corriander, mint and green chillies a little, chopped
Water 1 cup
Mix all above, cook for 5 minutes.