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 caloriescarbohydrate: 59.9 gcholesterol: : -fat: 13.7 gfiber: 12.1 gprotein: 10.4 gsaturatedFat: 1.8 gservingSize: -sodium: 45 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Kachori With Fresh Peas
Directions
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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.
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.
Grind pea mixture into a coarse paste using a mortar and pestle, add coriander and lemon juice and mix well.
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.
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.