Peas Kachori:
Outer covering:
Maida - 1 cup
Oil or ghee - 1 ½ tbsp
Salt
Warm water
Filling:
Fresh peas - 1 cup
Minced green chillies & ginger - 2 tsp
Oil - 1 tbsp
Kalonji - ¼ tsp
Red chilli powder - 1 tsp
Dhaniya powder - 1 tsp
Garam masala - ½ tsp
Chopped coriander leaves - 1 tbsp
Oil - to deep fry
For the dough, combine maida, salt & warm water & knead to a semi-soft dough. Use a food processor, if you have one.
Knead for 5 mts & rest for sometime., covered with a damp cloth.
Coarsely grind peas & green chilli-ginger mixture.
Heat oil & temper kalonji.
Add peas mixture, masalas, salt & coriander leaves.
Saute for a few mts & remove.
Divide dough & filling into 6 equal partes.
Roll the dough to 3” diameter & keep one porttion of the filling inside.
Draw around the circle towards the filling & close it.
Slightly flatten it by gently rolling over it (or flatten the centre slightly by pressing your thumb), making sure the filling does not come out.
Heat oil & when the oil becomes hot, drop 2 - 3 kachoris.
The frying is important & should be done correctly.
Fry on a low fire each batch for atleast 8-10 mts till the bubbles stop completely.
It takes time to cook completely inside also.
They will puff up like puris & turn golden brown.
Serve hot or cold with sweet chutney.
Moong dhal kachori:
The outer covering can be made with wheat flour & adding 3 tbsp ghee or oil.
Proceed as given above.
Filling:
¾ cup of moong dhal should be soaked for 2 hrs.
Heat 2 tbsp oil, temper ¼ tsp of each jeera, omim, saunf, til & hing.
Add drained moong dhal , haldi & little water just to cook it.
Cover & cook.
Open, add greenchilli-ginger paste, red chilli powder, salt & little sugar.
Cook till water evaporates completely.
Then proceed as before.