BATHUA KACHORI

Prep Time :45 mins
Cooking Time : 25 mins
Serve : 4

INGREDIENTS
All purpose flour  -  2 cup
Bathua leaves  -  1/2 kg
Finely chopped green chilly  -  2
Finely chopped coriander leaves  -  1 tbsp
Cumin seeds  -  1 tsp
Red chilly powder  -  1/4 tsp
Garam masala powder -  1/4 tsp
Asafoetida  -  a pinch
Chopped garlic  - 1 tsp
Salt  -  to taste
Oil - 1 tbsp
Clarified butter  -  2 tbsp for kneading the dough
Clarified butter  -  for frying

METHOD
Wash and chop bathua leaves and boil in pressure cooker with one cup of water
Once cooled drain and strain it
Heat oil in a pan.
Add asafoetida,green chilly and cumin seeds to crackle add garlic cloves and saute for one mins
Add boiled bathua leaves and mix well.
Add red chilly powder,salt and coriander leaves and mix well.
Saute for 2 to 3 mins in a low flame until fully dried
Take a large bowl combine all purpose flour,salt,clarified butter,cumin seeds andcarom seeds and mix well.
With the help of little water make a dough.
Keep aside for 15 mins.
Divide the dough into equal size balls and roll it.
Fill the bathua leaves stuffing and wrap it
Heat clarified butter in a pan in a pan.
Add the kachori,lower the heat and fry till light brown.
Drain in paper napkin.
Serve hot with aloo.baingan and tamator ki subji