- To make the filling – Grind the green peas with the green chilies to a coarse paste. Keep the ground paste aside. In a pan, heat the oil and add the asafetida to it. Now add the ground peas and mix well. Add the ginger paste or the grated ginger along with cumin powder, sugar and salt. Mix well. Keep cooking the peas until all the moisture evaporates. Once the mixture becomes dry, it would sort of appear like halwa and it will start leaving the sides of the pan. Remove it from heat and let it cool down to room temperature. Once cooled make it into small balls. To make the kachoris: Mix all the flours along with the salt and 1 tablespoon oil and adding enough warm water make it into smooth dough. Leave it aside for 15 – 20 mins to rest. Now make small ball from the dough and roll it into a small circle. Now place the green peas ball inside. Now cover the filling with the dough and seal it properly. Carefully roll the stuffed ball to a small puri dusting it with wheat flour to avoid sticking. Roll carefully in such a way to prevent the filling from seeping outside. Heat oil in a deep pan to deep fry the kachoris. Once the oil has heated, carefully drop the rolled out kachoris in to hot oil and fry on both sides until golden brown. Drain on a paper towel. Serve how with ketchup.
Matar green peas kachori
#myrecipe
By Chandana Guptha
Jan, 30th
556
Servings
2 persons
Cook Time
25 minutes
Ingredients
10
- 12
Ingredients
- Green peas
- Green chillies
- Ginger garlic paste
- Hing
- Sugar
- Cumin
- Oil
- Salt
- Whole wheat flour
- Maida
- Rava
- Besan
