Preparation and Cooking time: 60 Minutes: Serves 6
Ingredients:
For the stuffing:
1 kg Fresh Green Peas (without pods)
1 cup Desiccated Coconut
⅛ cup White Poppy Seeds (Khus Khus)
4 tbsp Oil
1 Dry Red Chilli
1 tsp Cumin Seeds
1 tsp Fennel Seeds
¼ tsp Asafoetida
1 tsp Turmeric Powder
2 tbsp Ginger Paste
1 tbsp Green Chilli Paste
Juice of 1½ Lime
1½ tsp Taj Laving Masala
1½ tbsp Sugar
Salt to taste
For the dough:
1½ cup Plain Flour
½ cup Oil
½ cup Water
1 tbsp Lemon Juice
¼ tsp Salt
Oil for Deep-frying
Method:
For the stuffing:
Add the green peas in a blender, grind until coarsely ground, then set aside.
Heat the oil in a pan by adding the red chilli. Once hot, add the cumin seeds, fennel seeds, and asafoetida, then add the ground green peas.
Add the turmeric powder, ginger and green chilli paste, sugar, and salt, mix well, and cook on low heat until the peas are soft, occasionally stirring to ensure they don't stick to the pan.
Once the peas have cooked, add the desiccated coconut, taj laving masala and lemon juice, mix well then cool down the peas to luck warm.
Shape the pea mixture into small balls of about 30 grams and set aside.
For the dough:
Add the flour, salt, oil, lemon juice, and water to a large bowl. Knead the mixture into a soft dough and set it aside for half an hour.
For the Kachori:
Spread some dough in your palm, place the pea ball in the dough, and wrap it around the pea ball.
Meanwhile, heat the oil and deep-fry the kachoris until golden brown on medium heat.
Enjoy with khajur ambli ni chutney!
NB:
Fresh green peas will dry out the texture, which you will enjoy more than frozen peas, which will taste mushy.
You can also freeze this kachori for 6-8 months by deep frying them raw for 3-4 minutes and reheat them in an air fryer.
Comments