Best Peas Kachori Recipes

KACHORI WITH FRESH PEAS

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat; add green chile peppers, jeera, and hing. Cook and stir for 1 minute. Add peas, sugar, and salt; cook and stir over low heat until peas are soft, about 5 minutes. Remove skillet from heat and cool pea mixture.
• Mix maida, 1 tablespoon oil, and salt together in a bowl; add enough water until a dough forms. Allow to rest for 2 to 3 minutes.
• Grind pea mixture into a coarse paste using a mortar and pestle; add coriander and lemon juice and mix well.
• Form dough into small balls and roll each into a flat circle using a rolling pin. Spoon pea mixture into the center of each circle. Roll dough around filling so it is completely enclosed.
• Heat oil for frying in a deep-fryer or large saucepan. Working in batches, fry filled dough balls until crisp, 3 to 5 minutes per batch. Transfer to a paper towel-lined plate to drain.

PEAS KACHORI

Steps:

• In your processor mix the flour and butter to make a fine crumb mixture, add just enough water to bind it together. Allow the dough to rest for 30 minutes.
• To make the filling:-.
• Boil the peas, drain them, grind them roughly, add ginger and fennel seeds.
• In a wok heat 2 tablespoons oil add asafoetida ground peas, chilli powder and coriander leaves, cook for 2 minutes Allow cool.
• Make small balls of dough and roll them flat, one at a time.
• Place 1/2 tablespoons of the pea mixture in the centre of the flattened dough and fold the edges down, make sure that they seal. When you have made the KACHORI, Deep fry them in hot oil. The will rise to the surface when coked.
• Remove them with a slotted spoon and drain on kitchen paper.
• Eat hot or cold, serve with mango chutney for a real taste of India.