Recipe for Kusli Ka Kariyal


7 | 45 Minutes | by Deepti Jaiswal

Kusli ka Kariyal recipe is a traditional dish from the Jaiswal Community. Coming from the north which is the most popular dish and is loved by all. The name too sounds very Indian.

PREPARING TIME

15 Minutes

COOKING TIME

30 Minutes

FOOD TYPE

Vegetarian

TOTAL Servings

4

INGREDIENTS

For making Kuslis

  • 4 Cups Refined Wheat Flour (Maida)
  • 2 Cups Potatoes boiled, peeled and chopped
  • 1 Tablespoon Ginger garlic paste
  • ½ Tablespoon Red Chili Powder (Lal mirch )
  • ½ Teaspoon Turmeric Powder (haldi)
  • ¼ Teaspoon Asafoetida
  • ½ Teaspoon Garam Masala
  • 3 Tablespoons Oil
  • Salt to taste

For making Kariyal

  • 1 Tablespoon Ginger garlic paste
  • ½ Tablespoon Red Chili Powder (Lal mirch )
  • ½ Teaspoon Turmeric Powder (haldi)
  • ¼ Teaspoon Asafoetida (Heeng)
  • ½ Teaspoon Garam Masala
  • 3 Tablespoons Oil
  • Salt to taste

For garnishing

  • ½ Cup Coriander Leaves (Dhania)

METHOD

To make the filling for Kusli

  1. Heat oil in broad non-stick pan and add ginger garlic paste and sauté.
  2. Add the hing, turmeric powder, red chilli powder, salt, garam masala and sauté.
  3. Add the potatoes, mix well and cook on a medium flame for 2 – 3 minutes till the potatoes turn brownish.
  4. Transfer the mixture in a bowl and keep aside.

To make the Kusli

  1. Take the wheat flour and knead it into a chapatti like dough.
  2. Divide the dough into small balls and roll them into small circles (just like a puri).
  3. Place a portion of the prepared potato mixture in the centre of the circle and fold it into half such that it forms a semi circle. Press the sides so that are sealed and the mixture does not come out. (It will look similar to the Karangis that are made during Diwali).
  4. Use some water to seal the sides if you are unable to seal them otherwise.

To make the Kariyal

  1. Heat the remaining oil in a deep non-stick pan and add 1 tbsp of ginger garlic paste and sauté.
  2. Add the hing, turmeric powder, red chilli powder, garam masala and sauté.
  3. Add 6 cups of water and salt, mix well and cook till the water comes to a boil.
  4. Once it starts boiling, add all the Kusli’s.
  5. Allow it to cook for minimum of 25 minutes on slow flame, while stirring occasionally. Its better to use a flat spoon to ensure that the kuslis don’t break.
  6. Continue to simmer till the gravy thickens.
  7. Check if the Kuslis are cooking using a fork. If the dough does not stick the fork then its done.
  8. Garnish with fresh green coriander leaves and serve hot with steamed rice.

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