Add Comment»
Report abuse»
Print»
|
|
|
|
|
 |
Recipe Created by: Ritu
Created On: 29 Jan 2008
|
|
|
What is Peas Kachori?
|
|
Peas Kachori |
|
|
Ingredients
|
For crust:
. 2-1/4 cups plain flour
. 1 tbsp. melted ghee
. salt to taste
. water to knead
For filling:
. 1 cup fresh peas, shelled
. 1/2 cup green or yellow moong dal
. 5 green chillies
. 1" piece ginger, grated (optional)
. 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 to deep fry |
|
Directions
|
For crust:
. Sieve flour and salt.
. Add ghee, mix till flour is crumbly.
. When a fistful of this flour is held tightly, it should hold the shape.
. If required, add a little more ghee.
. Keep aside 1 tbsp. of this mixture.
. Add water little by little, to knead a soft, pliable, dough.
. Knead dough for 6-7 minutes, till texture is smooth and elastic.
. Grease hands with a little more ghee, rub over smoothened dough.
. Cover with a moist cloth, then lid, keep aside for at least 30 minutes.
For filling:
. Put plenty of water to boil. When hot, add washed, drained dal.
. Bring back to boil, simmer for 5-6 minutes.
. Dal should be firm, not mushy.
. Drain out water in colander, keeping aside to drain till cool.
. Crush chillies in a small mixie.
. Add peas little by little, run in short spurts.
. Run till all peas a coarsely crushed.
. Heat oil in heavy or nonstick pan.
. Add asafetida, seeds, crushed coriander seeds, allow to splutter.
. Add peas mixture,(ginger), dal, stir and cook till a soft lump is formed.
. Take care not to allow to burn at bottom of pan.
. Add all other ingredients, except oil to deep fry.
. Mix well, allow to cool till warm.
To proceed:
. Make a thick paste of the saved flour mixture, for sealing cracks.
. Divide dough into 10 parts, so also the filling.
. Make a firm ball of each portion of filling.
. Shape dough portion in to round.
. Press into a 3" wide round, with fingers and palm.
. Place one ball of filling in center.
. Pull over all edges to make a pouch.
. Take care not to leave behind any part of edge.
. Frim press together, pluck off any extra dough.
. Flatten this round carefully on palm, with side of other palm.
. A flat, 1/4 inch thick round,with no leaks, folds should result.
. Heat oil in frying pan, till smoky.
. 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.
. If any cracks of slits appear on frying, seal by.
. brushing with batter paste.
. Fry further till well sealed.
. Serve hot with green or tamarind chutneys.
Making time: 1 hour
Makes: 10 kachori
Shelflife: 2 days |
This Recipe is Rated: 2.5/5 (2 votes cast)
|
|
|
|
