Winter is already at its peak & to beat the cold the most common practice that we Indians follow is to consume hot tea a number of times a day . If on one fine winter day you get hot kachoris along with your regular tea & home made green chutney or pickle …… isn’t it icing on cake…this recipe is for all those lovely winter days which you spent with your family…relish together
Yield / Serves
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Green Peas 2-3 cups
Wheat Flour 2 cups
Green Chili Finally Chopped [as per taste]
Ginger Finally Chopped 1 tsp[optional]
Cumin Seeds[jeera] 1/4 tsp
Asafoetida [heeng] a pinch
Fennel Seed Powder[Moti Sauf] 2tsp
Coriander Powder [Dhania] 2tsp
Black Pepper Corns[kali mirch khadi] 8-10
Salt to taste
Vegetable Oil 2 cups [For Deep Frying]
Vegetable Oil 2 tbsp[For flour Kneading & cooking peas]
Dried Mint Powder 1tsp
Heat a wok. Add a tbsp oil & splutter cumin seeds . Add asafoetida , ginger & chili cook for 1 min & add peas. all other spices, black pepper,dry mango powder & salt to taste. Cook covered for 6-7 min . Stir in between. Once done let it cool & grind.
Mix 1 tbsp oil on flour & rub the flour with both hands. Take a hand full of flour & clench your feast.It should form a ball in your hand.Now add some salt into it & make a dough with some water. Keep it aside covered for 15 min.
Again heat a wok. Add oil for deep frying. Roll a ball of dough upto 3 inch diameter and fill 1 tsp stuffing. Collect the roll from all ends & seal it on center & again roll it upto 4-5 inch. Kachori should not be too thin.
Deep fry in hot oil. Repeat the process with rest of the dough. Serve hot with green chutney, pickle or tea.
- Do not put too much stuffing because it may break kachori while deep frying.
- Instead of cooking whole peas you can first ground them with all the spices & then fry it to stuff.
- You can also stem or microwave peas & ground them with all spices.
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