Banarasi kachori sabzi

Ingredients

• For the kachori: 2 cups wheat flour, 2 tbsp ghee, salt, ½ cup urad dal soaked 3 hours, 1 tsp fennel, ½ tsp red chilli powder, a pinch of hing, oil for frying
• For the sabzi: 3 boiled potatoes, 1 cup yellow pumpkin (kaddu) cubes, 1 tbsp mustard oil, ½ tsp methi seeds, 1 tsp cumin, a pinch of hing, 1 tsp grated ginger, 1 tsp coriander powder, 1 tsp chilli powder, ½ tsp turmeric, ½ tsp amchur, salt

Method

1. Rub ghee into the flour with salt and knead into a firm dough with water. Rest it.
2. Grind the urad dal coarsely and mix with fennel, chilli, hing and salt.
3. Fill small balls of dough with a little dal mix, seal and press flat. Fry on medium heat until puffed and crisp.
4. Heat mustard oil to smoking, cool slightly, add methi, cumin and hing, then the pumpkin. Cook covered until soft.
5. Add the mashed potatoes, ginger, spices and 2 cups water. Simmer 10 minutes and finish with amchur.
6. Serve the kachoris hot with the sabzi, followed by a jalebi as is customary in Banaras.