Peas Kachori

Fried puris are pretty popular as Indian snacks and people all over the country love them unconditionally. There are several varieties of puris and kachoris to choose from as they can be made with every type of stuffing. However, this particular recipe is the simplest and most popular one, made with mashed green peas. The best thing about this recipe is that you can make the stuffing and store it in air tight containers for days. The dough too can be stored and thus, whenever you wish to have them, just put the filling into the dough, roll them into kachoris and fry in hot oil. They taste best with Kashmir Delight Dum Aloo dish.



Ingredients for making the dough:

Ingredients for making the stuffing:


1. Start by sifting the flour and then add salt and baking powder. Blend these dry ingredients thoroughly and then add oil to make rumbly mixture. Now, add lukewarm water and knead by hand to make the tight dough. Cover the dough with a moist cloth and keep aside.

2. Boil the green peas and then let them cool down a bit. Put them in a blender to make a semi-coarse paste. Heat ghee in a pan and fry the cumin seeds till the seeds begin to crackle. Add ginger paste, chilli paste and fry for another minute. Add fennel seeds, paprika powder, turmeric powder, coriander powder, chaat masala, amchur powder, and besan and blend them thoroughly. Sauté the entire mixture for 3 to 4 minutes and make sure that it becomes fragrant. Add salt (according to taste) and then turn off heat. Allow the mixture to cool down at room temperature.

3. Make 6 balls from the dough and roll them between your palms. Use the rolling pin to form flat bread with the dough balls. They must not be too thin. Now, put one tablespoon stuffing mixture at the center and brush some water on the edges. This will help to seal the kachori securely. Bring the edges together and pinch them to seal tightly. Again roll the stuffed dough balls between the palms and then use the rolling pin to make flat kachoris. You have to be extremely careful at this stage; else the stuffing will burst out from the kachori shell.

4. Heat 3 cups of vegetable oil in a deep frying pan and fry the kachoris till they turn bright golden in color. Serve hot with coriander chutney or chana dal.

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