Stuffed Potato Balls With Yellow - White Lentil Soup And Choorm Recipe
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Ingredients:
- curry powder , to taste
- green chili, chopped ,to taste
- 3 -5 fresh coriander leaves, chopped finely
- lemon juice , to taste
- cardamom powder , to taste
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!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 11425.07 Kcal (47834 kJ) | ||
| Calories from fat | 9715.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1079.46g | 1661% | |
|---|---|---|---|
| Cholesterol | 2157.94mg | 719% | |
| Sodium | 900.4mg | 38% | |
| Potassium | 2564.72mg | 55% | |
| Total Carbs | 327.96g | 109% | |
| Sugars | 83.05g | 332% | |
| Dietary Fiber | 11.77g | 47% | |
| Protein | 51.71g | 103% | |
| Vitamin C | 20.2mg | 34% | |
| Vitamin A | 56.8mg | 1892% | |
| Iron | 12.8mg | 71% | |
| Calcium | 288.6mg | 29% | |
| Amount Per 100 g | |||
| Calories | 683.96 Kcal (2864 kJ) | ||
| Calories from fat | 581.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.62g | 1661% | |
|---|---|---|---|
| Cholesterol | 129.19mg | 719% | |
| Sodium | 53.9mg | 38% | |
| Potassium | 153.54mg | 55% | |
| Total Carbs | 19.63g | 109% | |
| Sugars | 4.97g | 332% | |
| Dietary Fiber | 0.7g | 47% | |
| Protein | 3.1g | 103% | |
| Vitamin C | 1.2mg | 34% | |
| Vitamin A | 3.4mg | 1892% | |
| Iron | 0.8mg | 71% | |
| Calcium | 17.3mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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