Ingredients
- All purpose flour (Maida) - 2 cups
- Sooji - 2 tsp
- Green peas - 1 cup
- Green chillies - 2 to 3
- Ginger paste - 1/2 tsp
- Asafoetida - a pinch
- Ajwain powder - 1/2 tsp
- Turmeric powder - 1/3 tsp
- Roasted Cumin powder - 1/2 tsp
- Roasted Coriander powder - 1/2 tsp
- Red chilli powder - 1/2 tsp
- Oil - for deep fry
- Salt - to taste
- Sugar - 1/2 tsp
Method
Take the green peas and the green chillies in a grinder and make a fine paste.
Heat 2 tsp oil in pan. Add asafoetida & ginger paste and fry it for one min. Add green peas paste, turmeric powder, cumin-coriander powder, red chilli powder, ajwain powder. Fry it till the mixture leaves the side of the pan. Make it dry as much as possible. Keep aside.
Take the Maida in a mixing bowl. Add 2 tsp oil, 1/2 tsp salt, 1/2 tsp sugar, 2 tsp sooji. Mix well. Add luke warm water little by little and make a soft dough. Keep it for 30 mins. Cover it with a wet kitchen towel.
Make equal size small balls from the dough. Now take a ball, press the edge gently and make it flatter. Now add some green peas mixture and close the edges very carefully. Pour a few drops of oil or you can use Maida on the rolling board. Take one ball, roll it. Be careful, don't make cracks on the surface.
Take a heavy bottom pan. Heat oil for deep fry. Make sure that the oil must be on medium-high flame. Add one kachori in the hot oil. Turn over the kachori when it turns slightly golden. Do the same. Remove the kachori from oil and keep them on paper towel. It helps to get rid of excess oil. Enjoy it with chana dal/ alu dam/ any curry.
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