Stuffed Potato Balls With Yellow - White Lentil Soup And Choorm
Ready In: 3 hrs
Serves: 4
Ingredients
For stuffed potato balls
- 2 cups wheat flour
- 3 tablespoons pure ghee
- salt
- 1⁄2 teaspoon cayenne pepper, divided
- 1 teaspoon fennel seed, ground,divided
- 1 tablespoon cumin seed
- 2 medium potatoes, boiled and mashed
- green chili, to taste,chopped
- 3 -5 fresh coriander leaves, chopped
- 2 teaspoons oil
- curry powder, to taste
For yellow-white lentil soup
- 1 cup channa dal, cleaned and washed
- 1⁄2 cup white Urad Dal, cleaned and washed
- 2 medium tomatoes, peeled and chopped
- 1⁄2 cup washed yellow moong dal
- salt
- 1 teaspoon turmeric powder
- green chili, chopped,to taste
- 3 -5 fresh coriander leaves, chopped finely
- lemon juice, to taste
For Choorma
- 2 cups wheat flour
- 2 tablespoons ghee
- 1 cup powdered sugar
- cardamom powder, to taste
- pecan nuts or cashews, for garnishing
Directions
- For the stuffed potato balls: Take the wheat flour, ghee, salt, half of the cayenne pepper and half of the fennel powder in a bowl.
- Add in water, mixing with your hands (grease palms with little oil to avoid the dough from sticking to your hand) to make a soft dough.
- Keep aside.
- Peel and dice the potatoes.
- Then, boil and mash them.
- Keep aside.
- Heat oil in a wide pan or a skillet.
- Add cumin seeds.
- Allow to splutter.
- Add the mashed potatoes, salt, remaining cayenne pepper, curry powder, the remaining fennel powder, chopped green chillies and corriander leaves.
- Mix well.
- Cook for 2-3 minutes.
- Remove from flame.
- Make small balls out of the wheat flour dough.
- Make a well in the center.
- Fill it with the above prepared potato filling.
- Press it down into the ball.
- Seal edges firmly.
- Preheat your oven to 150C for 20 minutes.
- Bake the stuffed potato balls for 30 minutes at 200C.
- Now they are ready to serve.
- In the meantime, boil the yellow and white lentils with turmeric powder.
- Add tomatoes and cook till tender.
- Add salt, chopped green chillies and corriander leaves.
- Stir in lemon juice.
- Remove from flame.
- The yellow-white lentil soup is now ready.
- Now prepare the choorma.
- For this, take wheat flour and ghee in a bowl.
- Grease your palms with a little ghee.
- Knead the flour and ghee well to prepare a dough.
- Now make big balls of the dough.
- Lightly grease a tava (flat bottomed pan) with a little ghee/oil.
- Make parathas out of the balls of dough with the help of a rolling pin on a board dusted with a little flour.
- Put the paratha on the tava.
- Cook till light brown specs appear on one side.
- Flip, add a tsp.
- of ghee/oil and cook till brown specs appear on this side as well.
- Make sure the tava is kept on low flame.
- Likewise, repeat for all the parathas.
- Allow the parathas to cool.
- Now crumble the parathas.
- Grind the crumbled parathas, powdered sugar, green cardamom powder and ghee together in a mixie.
- Garnish with pecans or cashewnuts (halved) and serve hot alongwith hot stuffed potato balls and hot yellow-white lentil soup.
- Dip the stuffed potato balls in the lentil soup for added fun and taste!
- Enjoy your special, awesome, tasty, splendid and ultra- memorable lunch!
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