Green Peas Kachori
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  • 2 hours Cook time
  • 15 mins Total time
  • 15 mins Delicious, deep fried multigrain peas kachori recipe
  • 6 medium sized Kachoris
  • 1 cup Multigrain or Wholewheat flour a pinch of Baking Soda
  • ¼ teaspoon Salt 1 Tablespoon Vegetable Oil ¼ cup Warm Water (adjust as required to make a stiff dough) For the stuffing 1 cup Frozen Green Peas 2 Medium Green Chilli 4 cloves Garlic 1 inch Ginger 1 teaspoon Salt (adjust to taste) ¼ teaspoon Aamchur (dry mango powder) ½ teaspoon Red Chilli Powder ¼ teaspoon Turmeric Powder (haldi) a pinch of Sugar 1 teaspoon Fennel Seeds (saunf) 1 Tablespoon Vegetable Oil Others Vegetabe Oil, for deep frying Notes Generally, kachori is made with all purpose flour. You can use that here as well Instructions For the dough Mix together the flour, salt, baking soda and oil. Add the water and mix well. Knead for 10-15 minutes to form an elastic but stiff dough. It shouldn't be too soft or it will give very oily Kachoris Cover with moist cloth and let it rest for at least 30 minutes For the stuffing Boil the peas in water for 4-5 minutes Discard the water and wash the peas well. Make sure the peas are as dry as possible. Add the peas, chili, garlic, ginger to a mixer and grind to a coarse paste. Heat the oil in a wok and add the fennel seeds. When it splutters, add the green peas paste. Let the paste fry for 4-5 minutes on medium heat until it dries up a little Add the seasoning - salt, chili powder, turmeric powder, dry mango powder, salt and mix well. Taste and adjust for seasoning. Remove and set aside to cool completely You can even make this a day ahead. Slightly warm it before use Making the Kachoris Divide the dough into equal portions and make a smooth ball with each portion. You can make the balls as big or small as you want the Kachori to be. Gently roll out each ball and create a small indent. Fill the center with some of the green peas stuffing. Bring the dough from all sides to the center and seal it well. Roll into a ball and flatten the kachori. You can use a rolling pin or your hand to gently flatten out the kachori. The thinner you make, the crispier it will get. Deep fry on medium heat for 5-7 minutes or until it is golden brown and flaky. Remove with a slotted spoon onto a tissue and let it cool for 5 minutes Serve with some deep fried salted chili or your favorite condiment. 3.5.3226



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