Green Veg Kachori

Name: Green Veg Kachori
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For dough:-; 1 cup Wheat dough; 1/4 tsp salt; 2 tbsp oil; as needed Water to knead; For stuffing; 1 cup fresh green Channa; 1 cup fresh green peas boiled; 1 tbsp oil; 3-4 green chillies crushed; 1 tsp cumin seeds; Pinch asafoetida; 1/2 tsp fennel seeds coarsely grinded; 1 tsp coriander powder; 1 tsp red chilli powder; 1/4 tsp turmeric powder; 1 tsp aamchur powder or lemon juice; 1/2 tsp chaat masala; 1 tbsp besan; to taste Salt; As needed Freshly chopped coriander; As needed Oil for deep fry

Kalpana Solanki @cook_13477867

#goldenapron#Post-4#25-3-2019

Kalpana Solanki @cook_13477867

#goldenapron#Post-4#25-3-2019

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Ingredients

30 mins

4 servings

For dough:-
1 cupWheat dough
1/4 tspsalt
2 tbspoil
as neededWater to knead
For stuffing
1 cup fresh green Channa
1 cupfresh green peas boiled
1 tbspoil
3-4green chillies crushed
1 tspcumin seeds
Pinchasafoetida
1/2 tspfennel seeds coarsely grinded
1 tspcoriander powder
1 tspred chilli powder
1/4 tspturmeric powder
1 tspaamchur powder or lemon juice
1/2 tspchaat masala
1 tbspbesan
to tasteSalt
As neededFreshly chopped coriander
As neededOil for deep fry

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Steps

30 mins

1

For the dough:- Mix the flour, salt and oil. Add the water slowly mixing with your fingers as you pour.
2

The dough should be soft. Cover the dough and let it sit for at least 15 minutes.
3

For stuffing:- Collect all ingridents for stuffing.
4

Boil green peas, green Chanain pressure cooker.
5

Once cooked mash them using a potato masher or coarsely grind them in a grinder.
6

Heat oil in pan add cumin seeds and fennel seeds, asafoetida and green chilli saute for minutes.
7

Now add the mashed peas and chana with all dry masala mix well and cook for 2-3 minutes.
8

Sprinkle a little gram flour to absorb the moisture from it. Cook for 2-3 minutes and turn off the flame.
9

Finally add salt and chopped coriander leaves mix well and set aside.
10

To make the kachoris:-Take the dough and knead it for a minute and give them a shape of ball.
11

Flatten a ball slightly and place a portion of the stuffing in centre.
12

Wrap stuffing and seal it's edges again give it a shape of ball. Slightly flatten the stuffed kachori with palm.
13

Heat oil over medium flame to deep fry the stuffed kachori. After they start to puff slowly turn them over.
14

Fry untill golden brown on both sides and transfer in kitchen towel to drain excess oil.
15

Crispy and spicey green kachori is ready to serve with chutney. You can store it for a week in an airtight container at room temperature.