Tempering: Heat the oil in a pan. Add cumin seeds and hing. Allow them to splutter.
Spices: Add turmeric powder, red chili powder, and salt. Mix well.
Vegetables: Add pureed tomatoes, and once cooked, add the boiled potatoes and stir gently.
Simmer: Pour in water and let it simmer for 10-15 minutes. Adjust consistency.
Garnish: Sprinkle garam masala and fresh coriander before serving.

Dough: Mix wheat flour, oil, and salt. Knead into a soft dough with water. Rest for 30 minutes.
Filling: Add cumin seeds, ginger, green chilies, chilli powder, garam masala, hing, and salt.
Assemble: Grind the urad dal mixture coarsely. Take a small ball of dough, flatten it, fill it with urad dal mixture, and seal it.
Fry: Heat oil in a pan. Fry kachoris until golden brown.

Banarasi Rasse Wali Aloo Sabzi: This dish is mildly spicy with a rich, tangy flavor from the spices. The potatoes absorb the spices well, resulting in a comforting and flavorful curry.
Urad Dal Kachori: Crispy on the outside and soft on the inside, these kachoris have a nutty flavor from the urad dal, complemented by spices. They are deliciously savory and make for a perfect snack or breakfast item.

Enjoy these traditional dishes!

Banarasi Kachori