Saturday, April 4, 2009

Green Peas Kachori

I make many types of kachoris such as Green Peas Kachoris, Lilva Kachori, Mung daal kachori etc. I am providing a recipe for Green Peas Kachoris.

For Stuffing:
3 Cups Green Peas Fresh or Frozen (I used Frozen)
Salt to Taste
3 Teaspoons Chili Ginger Paste
2 Teaspoons Fennel Seeds
1/2 Teaspoon Cumin Seeds
1 Cup Chopped Coriander Leaves
1/2 Cup Scrapped Coconut
1/2 Teaspoon Garam Masala
2 Teaspoon Oil
1/4 Teaspoon Asafoetida
Oil for Frying

For Dough:
2 Cups Whole Wheat Flour
Salt to taste
2 Teaspoon Oil
Warm Water as Needed

If you are using fresh peas, then boil them in water for a few minutes,(or until half done). If you are using fresh peas, then skip the previous step and coarsely crush them. Heat oil in a pan, when hot add asafoetida and cumin seeds. Cook for about a minute, then add the coarsely crushed peas, chili ginger paste, salt and fennel seeds, coriander leaves, garam masala and scrapped coconut . Cover and cook for 5 minutes (add some water if needed).

Add oil and salt to the flour and mix well. Add a little water at a time and form stiff dough. Knead well. Cover and keep aside for atleast 30 minutes.

For making Kachoris:
Roll 3 inch diameter rotis out of the dough. Now place a spoonful of filling in the center of the roti.

Fold the roti and seal the edges in half moon shape as shown in the picture below. Press firmly so that the edges are sealed properly.
Now comes a little difficult part. To decorate the edge, pinch a corner and fold it with the help of your thumb. See the pictures below. Once a portion is folded, pinch some dough adjacent next to the folded section and press it down.

Do the same for the rest of the edge. Make kachoris out of the rest of the dough and stuffing. Cover with a damp cloth.

Heat sufficient oil in frying pan. Deep fry the kachoris in the oil until golden brown on both sides.

Serve hot with chutneys.

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