Peas kachori recipe
Peas kachori recipe -is a snack or breakfast made with fresh green peas stuffed in maida (all purpose flour), rolled to a flat bread and deep fried.
Servings: 6
Ingredients
- 1 cup All purpose flour Maida
- 1 tablespoon Ghee
- Salt
Stuffing
- 1 cup Green peas fresh/ frozen
- 2 Green chilli
- 1 teaspoon Ginger chopped
- ½ teaspoon Amchoor powder
- ½ teaspoon Coriander seeds powder
- ¼ teaspoon brown sugar
- 1 tablespoon Ghee/oil
- ½ teaspoon Cumin seeds
- Salt
Instructions
- First make dough with flour, salt, ghee and water. Knead for 5 minutes until smooth and keep aside.
- Meanwhile, you can prepare the stuffing. In a mixer, grind peas, chilli, ginger, salt with little water to a paste.
- Heat a pan with oil or ghee and splutter cumin, add asafoetida. Add ground paste, sugar, coriander seeds powder, amchoor powder.
- Stir in medium flame to cook this mixture. Once thick and dry, switch off the flame and cool down.
- Divide the dough and stuffing into equal sized balls (medium lemon sized). Take one ball of dough, dust and roll into thick disc. Keep the stuffing inside.
- Cover it from all sides and gather at top. Seal well and roll again to a ball.
- Dust and roll into thick puris.
- Heat enough oil in kadai, slide in the rolled puris. Cook in medium flame by gently pressing against oil to let it puff well.
- Flip and cook until golden spots appear. Drain in paper towel.
Video
Notes
- I used frozen peas (I got fresh peas, shelled, cleaned and frozen them). So first immersed in water to bring to room temperature.
- I have ground and cooked the paste. It gets stuck to the bottom of pan while cooking, so better to use non stick or keep stirring to avoid burnt bottom.
- Make sure to seal well, otherwise stuffing will leak and will spoil the oil. It never happened to me though, so no need to get sacred.
- I divided into 5 first, but thought it was too big, you can very well divide into 6 to 8 equal sized balls.