Heat 2 tsp oil 2 tsp ghee in a wok,Add asafoetida, Curry Leaves and cumin.
Add the whole boiled potatoes to it and. Add salt and turmeric and cook on medium heat till potatoes turn golden in color from all sides.
At this stage Add the tomato puree and the spice and cook until oil get separated.And Mash potatoes roughly into small pieces.
Add 2 cups water and bring it to a slow simmer. Cook for 15 minutes.Once the curry thickens slightly, Switch off the flame.Serve hot Aloo Dum with kachori/poori/parantha.
Kachori: Seive All purpose flour into a large bowl. Pour oil into the flour and mix. Take flour in your hand and try to make a fist.
It should take the shape of the fist. If it’s loose, add a little more oil, and check again.
Next, add salt and the chilled water to make a slightly rough sticky dough. Continue to knead for 4-5 minutes to make a smooth dough. Rest dough for 20 minutes and then use.
Prepare Stuffing: Heat oil, add onions and cook on medium low heat, till it start to acquire some golden color. Mix in boiled dal, salt, red chilli powder, dry mango, Coriander powder, garam masala, roasted and coarsely pound fennel powder and a dash of sugar.
Divide dough into lemon size balls. Fill each bowl with a generous amount of the filling.
Seal carefully using wet finger tips. Next place filled ball of dough on greased thali, seal side facing up and press gently to flatten.Repeat this process, to fill all the kachoris.
Frying the Kachori:Take a large heavy bottomed kadhi. Heat at low flame to about lukewarm…or just a little more. Slip the kachoris seal side facing down. They should sink to the bottom.
Raise the heat to medium low…and cook till kachoris rise to the top. Reduce heat to low again and cook, flipping till in between till lightly golden on both sides.Can be consumed in two days. Store in air tight Container.
