Peas Kachori

Peas Kachori (Matar ki kachori)

Ingredients:

For crust:
2-1/4 cups plain flour
3 tbsp. oil
salt to taste
water to knead

For filling:

1 cup fresh peas, shelled
1/2 onion (chopped finely)
5 green chillies
1" piece ginger (grated)
1/2 tsp. garam masala powder
1/4 tsp. coriander seeds (crushed coarsely)
1 tsp. chilli powder
1/4 tsp. turmeric powder
1/4 tsp. amchoor powder
salt to taste
1/4 tsp. each mustard & cumin seeds
3-4 pinches asafoetida
1 tbsp. oil
oil for deep frying

Recipe For crust:

1. Sieve flour and salt.
2. Add oil, mix till flour is crumbly.
3. When a fistful of this flour is held tightly, it should hold the shape.
4. If required, add a little more oil.
5. Add water little by little, to knead a soft, pliable, dough.
6. Knead dough for 6-7 minutes, till texture is smooth and elastic.
7. Grease hands with a little more oil, rub over smoothened dough.
8. Cover with a moist cloth, then lid, keep aside for at least 30 minutes.

For filling:-

• Boil peas.
• Heat oil in a pan add green chili, cumin, coriander seeds and ginger and asafoetida .
• when cumin seed sputter add chopped onion.
• fry for a min. Add boiled peas.
• fry for 2 min. add all the masala.
• cover and cook for few min.
• now mash peas with the help of spatula.
• Allow it to cool.

Making kachories-

• Divide dough into 10-15 parts, so also the filling.
• shape dough into a 3" wide round, with fingers and palm.
• Place 2 tspn of filling in center.
• Pull over all edges to make a pouch.
• Take care not to leave behind any part of edge.
• Flatten this round carefully on palm, with side of other palm.
• Heat oil in frying pan, till hot.
• Turn off flame, allow to cool for a minute.
• Add enough kachoris to fit comfortably.
• Switch on flame again, on low, when sizzling slows.
• Do not disturb too often. Flip when one side is golden.
• Fry other side, drain, keep aside.
• Repeat for all dough and filling.
• Fry till both sides are golden brown.
• serve hot with ur choice of chutney.