Aloo Bhujia with Kachori - Bihar

Come and travel with me to the State of Bihar. A state which was quite popular in History. Many great empires like Magadha, Mauriya were here. It is also a very fertile land with Ganges flowing and the a big portion forms part of the forest which makes it a big contributor to the fruits, flowers and vegetables. Cuisine of Bihar is highly popular. Bihari cuisine has a lot of vegetarian dishes and this is due to the influence the society which is predominantly Hindu values of non-violence and Buddhism. However there is a tradition of fish eating with the many rivers in Bihar such as Ganges, Sone and Gandak. I got this recipe from here. It was so perfect and delicious.. We loved it..

For Kachori

Ingredients

Whole Wheat Flour - 2 cup
Semolina / Sooji - 1/2 cup
Kalonji / Onion Seeds - 1/2 tea spoon
Salt - 1/2 tea spoon
Ajwain / Omam / Carom Seeds - 1/2 tea spoon
Oil - to fry
Mustard Oil - 2 table spoons

Method

Mix together flour, semolina, kalonji, salt, ajwain well
Add mustard oil and finally warm water and make a dough
Set aside for 15 minutes
Grease the palms with little oil and knead again and make small balls (size of a lemon).
Heat oil in a pan.
Roll the balls into discs about 3.5 inches
Deep fry them till golden brown and take it on a paper towel to remove excess oil
Serve

For the Aloo Bhujia

Ingredients

Baby Potato - 500 grams
Asafetida - A pinch
Mustard Oil - 4 table spoon
Coriander Leaves - 1/4 cup
Mango Powder / Amchur Powder - 1/2 tea spoon
Salt - 1 tea spoon
Red Chili Powder - 1/4 tea spoon
Cumin Seeds - 1 1/2 tea spoons
Ginger - 1 inch piece
Black Pepper - 20 - 25
Green Chili - 1 (finely chopped)
Coriander Powder - 1 tea spoon

Method

Cut the potatoes in 2 or 4 pieces depending on the size of the potatoes
Heat oil in a pan and add cumin seeds, turmeric, coriander powder
Now add the potatoes
Add red chili, salt and green chili and mix well
Mix well for 2 to 3 minutes till all the spices are well mixed
Add 2 table spoons of water and cover and let it cook for 5 minutes in low heat
Meanwhile, add 1 tea spoon cumin seeds, black pepper and ginger to a mixer and grind it to make a masala paste. Mix well and check if the potatoes are done, if not cover and cook for another 5 minutes
It took me about 15 minutes to get it done. Now add the mango powder, coriander leaves and the grinded masala.
Increase the heat to high and continuously mix it and cook it for 3 - 4 minutes
The Aloo Bhujia is ready

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