Kachauri and matar ke chhole

Name: Kachauri and matar ke chhole
Total time: 1800 s
Yield: 3-4 people
Cuisine: Indian
Ingredients: To make kachauri:; 2 cups wheat flour; 1 tbsp ghee; 1/2 tsp carom seeds; 1/4 tsp mangraila; to taste Salt; As required Water to knead the dough; As required Oil for frying; To make matar ke chhole:; 1 cup white peas; 1 tbsp oil; 2 green chillies; 1/2 tsp cumin seeds; 1/4 tsp Fenugreek seeds; 1/2 half inch ginger chopped; 1/2 tsp turmeric powder; 1 tsp coriander powder; to taste Chat masala; to taste Red chilli powder; to taste Roasted cumin powder; to taste Salt; As required Onion and coriander leaves for garnishing

Richa Vardhan @apnirasoi

Mumbai

#kids
Kids all time favourite breaksfast.

Richa Vardhan @apnirasoi

Mumbai

#kids
Kids all time favourite breaksfast.

Saved

Ingredients

30 minutes

3-4 people

Tomake kachauri:
2 cupswheat flour
1 tbspghee
1/2 tspcarom seeds
1/4 tspmangraila
to tasteSalt
As required Water to knead the dough
As required Oil for frying
Tomake matar ke chhole:
1 cupwhite peas
1 tbspoil
2green chillies
1/2 tspcumin seeds
1/4 tspFenugreek seeds
1/2 halfinch ginger chopped
1/2 tspturmeric powder
1 tspcoriander powder
to tasteChat masala
to tasteRed chilli powder
to tasteRoasted cumin powder
to tasteSalt
As required Onion and coriander leaves for garnishing

Saved

Steps

30 minutes

1

To make kachauris: Take wheat flour, salt, carom seeds, ghee and mangraila in a mixing bowl. Mix well.
2

Gradually add water and knead to make soft dough. Keep aside for 10-15 minutes.
3

Divide the dough into 10 equal portions and roll into poori shape.
4

Heat oil in a kadahi and fry kachauris on high flame. Once it becomes pink, flip and fry on the other side till golden brown.
5

To make chhole: wash and soak white peas in water for 8-10 hours.
6

Heat oil in a pressure cooker. Add cumin, fenugreek seeds and green chillies, let it crackle. Add soaked white peas, mix and saute for 3-4 minutes. Then add ginger, coriander powder turmeric powder and salt, mix and saute for 2 minutes on medium flame.
7

Furthermore, add 2 cups water and close the lid of cooker and wait for 4-5 whistles on medium flame.
Once pressure is removed, mash a little with spoon and add warm water if it appears too thick and simmer boil for 2 minutes. Take out in bowl, sprinkle some chat masala, cumin powder, red chilli powder and serve hot garnished with onion and fresh coriander leaves.
8

Serve hot kachauris and matar ke chhole with curd.