Kachori With Fresh Peas recipe

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Ingredients

1 tablespoon oil
2 fresh green chile peppers, chopped
½ teaspoon jeera (cumin seeds)
1 pinch hing (asafoetida powder)
2 cups fresh peas
1 teaspoon white sugar
salt to taste
2 cups maida (refined white flour)
1 tablespoon oil
2 tablespoons water, or more as needed
1 tablespoon chopped fresh coriander (cilantro), or to taste
1 teaspoon lemon juice
vegetable oil for frying

Nutrition Info

382.2 calories
carbohydrate: 59.9 g
cholesterol: : -
fat: 13.7 g
fiber: 12.1 g
protein: 10.4 g
saturatedFat: 1.8 g
servingSize: -
sodium: 45 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon oil in a skillet over medium heat, add green chile peppers, jeera, and hing. Cook and stir for 1 minute. Add peas, sugar, and salt, cook and stir over low heat until peas are soft, about 5 minutes. Remove skillet from heat and cool pea mixture.

  2. Mix maida, 1 tablespoon oil, and salt together in a bowl, add enough water until a dough forms. Allow to rest for 2 to 3 minutes.

  3. Grind pea mixture into a coarse paste using a mortar and pestle, add coriander and lemon juice and mix well.

  4. Form dough into small balls and roll each into a flat circle using a rolling pin. Spoon pea mixture into the center of each circle. Roll dough around filling so it is completely enclosed.

  5. Heat oil for frying in a deep-fryer or large saucepan. Working in batches, fry filled dough balls until crisp, 3 to 5 minutes per batch. Transfer to a paper towel-lined plate to drain.

Recipe Yield

1 dozen

Recipe Note

It is a snack item with tomato sauce or tamarind chutney or can be served as main course in dinner with any potato gravy.

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