Gobble | Food Aaj Kal | Ft. Viraj Ghelani and Sheeba Chaddha

When Aaj meets Kal what do you think will happen? Watch Viraj Ghelani and Sheeba Chaddha use the same ingredients to each make a dish from their generation! Let’s take a trip down the memory lane, shall we?

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Recipes:
Whole Wheat Kachori:
Ingredients for Kachori dough
1 Cup whole wheat flour
Salt to taste
2 tablespoon refined oil
Chilled water to bind the dough
Ingredients for Kachori Filling:
1/2 Cup Moong Dal Namkeen packaged
1 teaspoon asafoetida (hing)
2 teaspoon each cumin powder, coriander powder, red chilli powder, mango powder, fennel powder
1 teaspoon pomegranate seeds powder (anardana)
1 teaspoon Chaat masala
2 teaspoon all-purpose flour (maida) dissolved in 2 tbsp of water
Oil for deep-frying

Method -
To bind the dough, mix the flour, salt and oil in a mixing bowl. Combine the mixture using your fingers to get the bread crumbs like consistency.
Add the chilled water one tablespoon at a time, and start binding the dough. Add water in small portions.
Once the dough comes together, knead it for 5 - 6 minutes. The dough should be soft yet firm to touch. Cover the dough with a wet muslin cloth and let it sit for at least fifteen minutes.
How To Make Kachori Filling:
Meanwhile, prepare the filling for kachori. Add namkeen in a food processor or mixer.
In a pan dry roast all the spices till aromatic. Allow them to cool a bit. Then add them in the same food processor jar as namkeen.
Blend them together to make a coarse mixture. Transfer to a bowl. We require crunchy mixture and not a fine powder for the filling.
How To Assemble Kachori:
To shape the kachoris, divide the dough into twelve small-sized balls. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle just like a small poori. Leaving center little thicker then edges.
Place 1 teaspoon of filling in the center. Pull the edges of the dough all the edges and join them all together at one place like a dimsum. Proceed to make all 12 balls. Let the filled ball sit for 3 – 4 minutes before flattening.
Place the filled balls on a flat surface with the seams facing up. Using the base of your palm, slowly and gently flatten them into about three inches in diameter.
Heat the oil in a deep frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
Fry Kachori in small batches on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.
Serve Moong Dal Khasta Kachori with green chutney ( see recipe ) and amchur ki launji.

Whole wheat cheese burst pizza
1 teaspoon granulated sugar
1 Tablespoon yeast
1 and 1/2 cups (360ml) warm water (105 - 115F degrees)
1 Tablespoon (15ml) olive oil
1 Tablespoon (21g) honey
1 teaspoon salt
3 and 1/4 cups (407g) whole wheat flour
olive oil for brushing crust
Other ingredients
½ cup grilled paneer
½ cup pizza sauce
½ cup roasted bell pepper
½ cup roasted garlic
1 cup mozzarella cheese
1 chapati
½ cup cheese sauce

Method:
1. Take all ingredients for the dough in a bowl & knead to a smooth soft dough.
2. Rest the dough for 45 mins, then roll out into a pizza, a the cheese sauce & top with the chapati, next add the pizza sauce, cheese & toppings
3. Place on tawa & cover & cook for 15 mins on low heat.
4. Cut & serve