Green Peas Kachori

Name: Green Peas Kachori
Yield: 2 servings
Cuisine: Indian
Ingredients: For the green peas filling; 1 Cup Green Peas (I used frozen ones due to dearth of time, fresh ones will give an awesome taste); 1 inch piece of Ginger (Adrak); 1 tsp Fennel Seeds (Saunf); 1/2 tsp Cumin Seeds (Jeera); 1 Green Chilli; 1/2 tsp Sugar (Cheeni); 1/2 Juice of Lemon; To taste Salt; For Dough of Kachori; 1/2 Cup Refined Flour; 1/2 Cup Whole Wheat Flour; 1 tsp Oil/Ghee; pinch Salt; as needed Milk to make the dough (you may use water)

Sayoni Gupta @cook_12225465

#hmf #breakfast #postno1

This Green Peas Kachori has been made in bengali style. Traditionally in Bengali household, this dish is prepared in a little different style. So sharing the recipe that has been passed over to me by mother. My husband being a UPite, loved this, so I believe it will prove to be mouth watering for all of us, Indians across the country and globe.

#hmf #breakfast #postno1

Sayoni Gupta @cook_12225465

#hmf #breakfast #postno1

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Ingredients

2 servings

For the green peas filling
1 CupGreen Peas (I used frozen ones due to dearth of time, fresh ones will give an awesome taste)
1 inchpiece of Ginger (Adrak)
1 tspFennel Seeds (Saunf)
1/2 tspCumin Seeds (Jeera)
1Green Chilli
1/2 tspSugar (Cheeni)
1/2Juice of Lemon
To tasteSalt
For Dough of Kachori
1/2 CupRefined Flour
1/2 CupWhole Wheat Flour
1 tspOil/Ghee
pinch Salt
as neededMilk to make the dough (you may use water)

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Steps

1

In a blender add the Peas, Ginger piece, fennel seeds, cumin seeds and green chilli. Blend these ingredient into smooth paste without adding any amount of water.
2

Once done, heat a pan with a drizzle of oil in it. Add the green peas paste to this add salt, sugar and saute well.
3

Keep sauteing the paste, until it becomes dry. You can check this by taking a little amount of paste in between your fingers and rubbing it. If the paste doesn't stick to your finger then it is done.
4

Now switch off the gas and add juice of half lemon and give it a good mix.
5

Prepare a dough for Kachori. This dough has to be a little harder than that of Pudi to give it a kachori effect.
6

Add little amount of Milk at a time and make sure the dough doesn't get too much soft. You may use whole wheat or refined flour completely also.
7

Let this rest for half an hour. Proofing is good for any kind of dough.
8

With greased fingers take a small ball of the dough and create a shape of cup with that using your fingers.
9

Add peas filling into it and seal the dough.
10

Make sure there is no opening in the dough ball. Roll it very lightly, by using a little amount of oil (do not use any dry flour) into a small discs.
11

Put them into a deep pan with hot oil. Fry till they are golden brown in colour and remove on an absorbent paper lined plate.
12

Authentically this Kachori is served with Dum Aloo. But I served this will UP style traditional Aloo Tamatar ki Sabji.