Methi magodi veg with makka kachori Recipe

Cooking Directions

• STEP 1.To make the methi magodi veg, soak the lentils and grind them into a coarse paste. Mix in chopped fenugreek leaves, spices, and salt. Shape the mixture into small dumplings and deep fry until golden brown.
• STEP 2.For the gravy, heat oil in a pan and add cumin seeds, ginger-garlic paste, and chopped onions. Cook until the onions turn golden brown. Add tomato puree, turmeric powder, red chili powder, and garam masala. Cook until the oil separates.
• STEP 3.Add water and salt to the gravy and bring it to a boil. Add the fried magodi dumplings and simmer for a few minutes. Garnish with coriander leaves and serve hot with makka kachori.
• STEP 4.To make the makka kachori, mix cornmeal, all-purpose flour, and spices. Add water and knead into a dough. Divide the dough into small balls and flatten them. Stuff the balls with a spicy filling made of mashed potatoes, peas, and spices. Deep fry until golden brown and crispy.

Cooking Tips

• Make sure to soak the lentils for at least 2 hours before grinding them.
• While frying the magodi dumplings, make sure the oil is hot enough to ensure they turn crispy and golden brown.
• For the makka kachori, ensure the dough is not too soft or too hard. It should be pliable enough to roll and stuff easily.

Storage and Serving

• Leftover methi magodi veg can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the methi magodi veg with hot and crispy makka kachori for a complete meal.