Green peas kachori

Ingredients

For dough

2 cup all purpose flour or wheat flour or maida

2 tablespoon oil

Salt to taste

Oil for frying kachori

For filling

2 cup shelled green peas

2 finely chopped green chili

A pinch of asafetida

½ teaspoon cumin seeds

¼ teaspoon garlic paste

1teaspoon ginger paste

1 teaspoon sesame seeds

1 teaspoon coriander powder

½ teaspoon sugar

1 tablespoon finely chopped coriander leaves

Salt to taste

1 tablespoon oil for roasting

Method

Dough

Sift flour. Add salt and mix.

Add oil and mix it well with your fingers.

Add water to make the dough stiff and knead well.

Cover the dough and keep it aside.

Filling

Coarsely grind the shelled peas and green chili together.

Heat a tablespoon oil in a kadhai/Wok.

Add asafetida and cumin seeds.

Add ginger and garlic paste. Stir it.

Now add sesame seeds, coriander powder, salt, sugar and grinded peas.

Roast the mixture over a slow flame for 3-4 minutes. Keep stirring it.

Remove from the stove.

Now add lime juice and coriander leaves.  Mix it well.

Divide this filling into 12-14 parts and make small balls out of each part with the help of your palm.

Divide the dough in 12-14 equal parts and roll them out into thin circular shapes (like a pancake) 

Now place one pea ball each in the center of the pancakes.

Now lift up the edges of the pancake inwards and towards the center, and press the edges down.

Heat oil in a Kadhai/wok.

Deep fry the kachori in hot oil till golden brown on both sides.

Serve while hot with tomato ketchup or green chutney. (recipe : Green Chutney)