**Ghar me ek bi sabji nhi 🙇🏻‍♀️🙆‍♀️**

Ingredients

• 2 cups Sattu Flour (roasted gram flour, sifted)
• 1 teaspoon Ajwain (carom seeds, lightly toasted)
• 1 teaspoon Kalonji (nigella seeds)
• 2 tablespoons Mustard Oil (strong flavor, use cold‑pressed if possible)
• 1 tablespoon Green Chili Pickle (adds tangy heat, optional)
• 1 teaspoon Salt (or to taste)
• ½ cup Water (lukewarm, adjust to dough consistency)
• 3 medium Tomatoes (ripe, for chutney)
• 1 small Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (freshly grated)
• 2 Green Chilies (finely chopped, adjust heat)
• 2 tablespoons Fresh Coriander Leaves (chopped)
• ¼ cup Green Chutney (store‑bought coriander‑mint chutney, optional)
• 2 cups Vegetable Oil (for deep frying, neutral oil)
• 2-3 Extra Green Chilies (whole, served on the side for extra heat)

Instructions

1. Prepare Vegetables

   Wash the onion, garlic, tomatoes, ginger and green chilies. Finely chop the onion, garlic, ginger and green chilies. Mash the tomatoes in a bowl until smooth.

   Time: PT10M

2. Make Tomato Chutney

   Combine the mashed tomatoes, chopped onion, garlic, ginger, green chilies, fresh coriander and salt. Mix well and set aside.

   Time: PT5M

3. Prepare Sattu Dough

   In a mixing bowl, whisk together sattu flour, ajwain, kalonji, salt, mustard oil, and green chili pickle. Gradually add lukewarm water and knead until a smooth, non‑sticky dough forms. Let the dough rest for 5 minutes.

   Time: PT10M

4. Shape Kachoris

   Divide the rested dough into six equal portions. Roll each portion into a smooth ball, then flatten with a rolling pin into a 3‑inch circle. Fold the edges toward the center and seal to form a small pouch, then gently roll again to a 4‑inch disc.

   Time: PT10M

5. Heat Oil for Frying

   Pour vegetable oil into a deep pan (about 2 inches deep). Heat over medium flame until a small piece of dough sizzles and rises to the surface (≈180°C).

   Time: PT5M

   Temperature: 180°C

6. Fry Kachoris

   Carefully slide 2‑3 kachoris into the hot oil. Fry, turning gently, until they puff up and turn golden brown on both sides (about 3‑4 minutes per batch). Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 180°C

7. Serve

   Arrange the hot kachoris on a serving plate. Serve with the fresh tomato chutney, store‑bought green chutney, and whole green chilies on the side.

   Time: PT5M

Nutrition Facts

Calories

170

Protein

5 g

Carbohydrates

20 g

Fat

8 g

Fiber

4 g