Ingredients
Prep time: 45 min
Cook time: 30 min
Yield: 20
Main Ingredients: flour green peas
Plain flour - 1 1/2 cups (maida)
Salt - 1/2 tsp
Ghee or oil - 6 tbsps
Water as required to make a dough
For filling:
Green peas - 1 1/2 cups, boil for 8 mts in salted water, let them sit in hot water for 10-12 mts, drain and mash lightly
Cumin seeds - 1/2 tsp
Green chili-ginger paste - 1 1/2 tsps
Asafoetida - 1/4 tsp
Saunf powder - 3/4 tsp (aniseeds)
Red chili powder - 1/2 tsp
Coriander powder - 1 1/2 tsps
Garam masala powder - 1/2 tsp
Amchur powder - 3/4 tsp
Sugar - 1 tsp (optional)
Besan - 2 heaped tbsps, (roasted chickpea powder)
Ghee or oil - 1 1/2 tbsps
To prepare the dough, place the flour in a wide bowl. Add salt and ghee (or oil) and mix well. Rub with your palms and fingers such that the dough appears like bread crumbs. Slowly add water to make a firm dough. Cover and set aside. Prepare the filling.
To prepare the green peas filling, heat ghee or oil in a pan. Once hot, add the cumin seeds and allow to splutter. Add ginger green chili paste and asafoetida and saute for few secs. Add the mashed green peas mixture and saute for 5-6 mts.
Add red chili powder, coriander powder, saunf powder, garam masala powder and amchur powder and mix well. Add the besan and sugar and saute for 5 mts and turn off flame. Allow to cool.
To prepare the kachoris, pinch out large lemon sized balls off the dough, shape them into rounds and set aside. Take each ball and roll it to approx 3"-4" round roti. Place a tbsp of the green peas filling in the center and gather the edges of the roti to form a potli (a small pouch). Twist the top to seal and pinch off excess dough.
Press the ball gently with the heel of your palm to flatten it. Press in the center and do not press the edges too much. Set aside. Prepare with rest of the dough.
Heat enough oil for deep frying. Once the oil is piping hot, turn off flame and allow the oil to cool down for 2 mts. Turn on flame to low-medium and place 3 to 4 kachoris in the oil based on how wide the vessel is. The kachoris will sink to the bottom of the pan and float up slowly. Once they come to the top, increase flame to medium high and deep fry the kachoris so that its cooked all over evenly. Once they turn golden brown, drain and remove onto absorbant paper. Prepare kachoris with rest of the rolled out balls.
Serve them warm with sweet imli chutney or a thin gravy of aloo sabzi.
Salt - 1/2 tsp
Ghee or oil - 6 tbsps
Water as required to make a dough
For filling:
Green peas - 1 1/2 cups, boil for 8 mts in salted water, let them sit in hot water for 10-12 mts, drain and mash lightly
Cumin seeds - 1/2 tsp
Green chili-ginger paste - 1 1/2 tsps
Asafoetida - 1/4 tsp
Saunf powder - 3/4 tsp (aniseeds)
Red chili powder - 1/2 tsp
Coriander powder - 1 1/2 tsps
Garam masala powder - 1/2 tsp
Amchur powder - 3/4 tsp
Sugar - 1 tsp (optional)
Besan - 2 heaped tbsps, (roasted chickpea powder)
Ghee or oil - 1 1/2 tbsps
To prepare the dough, place the flour in a wide bowl. Add salt and ghee (or oil) and mix well. Rub with your palms and fingers such that the dough appears like bread crumbs. Slowly add water to make a firm dough. Cover and set aside. Prepare the filling.
To prepare the green peas filling, heat ghee or oil in a pan. Once hot, add the cumin seeds and allow to splutter. Add ginger green chili paste and asafoetida and saute for few secs. Add the mashed green peas mixture and saute for 5-6 mts.
Add red chili powder, coriander powder, saunf powder, garam masala powder and amchur powder and mix well. Add the besan and sugar and saute for 5 mts and turn off flame. Allow to cool.
To prepare the kachoris, pinch out large lemon sized balls off the dough, shape them into rounds and set aside. Take each ball and roll it to approx 3"-4" round roti. Place a tbsp of the green peas filling in the center and gather the edges of the roti to form a potli (a small pouch). Twist the top to seal and pinch off excess dough.
Press the ball gently with the heel of your palm to flatten it. Press in the center and do not press the edges too much. Set aside. Prepare with rest of the dough.
Heat enough oil for deep frying. Once the oil is piping hot, turn off flame and allow the oil to cool down for 2 mts. Turn on flame to low-medium and place 3 to 4 kachoris in the oil based on how wide the vessel is. The kachoris will sink to the bottom of the pan and float up slowly. Once they come to the top, increase flame to medium high and deep fry the kachoris so that its cooked all over evenly. Once they turn golden brown, drain and remove onto absorbant paper. Prepare kachoris with rest of the rolled out balls.
Serve them warm with sweet imli chutney or a thin gravy of aloo sabzi.
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