Tuesday, 25 September 2012

Green Peas Kachori Recipe

I absolutely LOVE these!! So does all of my family! We used to buy these a lot when we went shopping. I always used to ponder how these were made because the pastry coating was quite unusual. It has no cracks, but it is flaky and crisp. The filling comes in many different types of recipes depending on the region of India, and different personal tastes. As I say, my Husband and I have always preferred the peas filling, but I would say that the next most popular stuffing would be with lentils. Because these are such a winner in our family, I have decided to post the recipe with peas. I'm sure to blog about the lentil stuffing soon, because they are also too good to miss out on.

Another really good thing about this recipe is that it really is quick and easy to do. When we bought these little goodies they were too daunting to me to ever try and actually cook them.

My family and I were snacking on some peas kachories in a restaurant one day and we ended up having a conversation with a lady that was also dining at the same time. I had mentioned that we all loved them so much, but I wouldn't know where to start with them. Then the lady said to me "Oh my mother and I cook them all of the time with different fillings, but the pastry is so easy if you just do it all in a food processor! I have a pen in my bag, so I shall just jot down for you what we do" I was so chuffed to bits!! I thought that she was just going to write how to just make the pastry, but she very kindly gave me a nice short recipe on how to make a pea filling too!! WICKED!! I couldn't help wanting to go home straight the way and give the recipe a go!

I didn't get chance to try that day, but when I did, it was well worth the wait!!

Ingredients for the pastry:-

1 cup of plain flour (maida)
1 fairly rounded tbs gram flour
2 tbs suji (semolina)
1/4 cup water
1/4 cup oil + 1 tbs

For the filling....

2 1/2 cups boiled green peas,
1/2 - 3/4 tsp cumin seeds (*to taste)
1/2 - 3/4 tsp ajwain seeds (*to taste)
3/4 tsp turmeric powder
1/2 tsp hing ( asafoetida )
1 tsp ginger paste
1/2- 1 tsp green chilli paste
2 tsp sugar
1 tsp lemon juice ( or to taste )

Directions for the pastry:-

1) In a blender, combine the oil, water and salt. Blend it on full power until the liquid has turned white.

2) The when you are ready with the flour, turn the blender on again and slowly add the flours and the suji. You should stop half way through to push all the mixture down from the sides with a spatula. When a ball forms, that's when the dough is ready. Give the dough a very gentle knead, just to bring into a smooth ball. Leave to one side while you prepare the filling.

For the filling:-

1) In a pan heat a tbs of oil onto a medium high heat. Once it is hot enough, add the seeds and hing. Let them sizzle for a few seconds before you add the cooked peas.

2) Stir fry the peas for a moment and then add the chilli and the garlic pastes. Stir fry the mixture on a low to medium heat for around 3-4 minutes.

3) Add the salt, sugar and the lemon juice and coarsely mash the peas and check the seasonings.

Assembly Directions:-

1) Divide the dough equally into small balls. Keep one ball to one side and cover the rest of the balls.

2) On a rolling board or flat surface, roll the dough out to be about the thickness of a poori. You really do have to make sure that the pastry is not too thin, but not too thick. I usually like to make up a sample one first and fry so that I can check the thickness and the overall taste of the kachori's. ( Any excuse to have a taste)

3) Once the dough is rolled to the desired thickness, place a heaped tbs of the pea mixture into the centre and carefully gather up the sides of the dough. Pinch the excess dough off the end and give the whole thing a roll with your hands so that it is a nice smooth ball with no edges. ( You can crimp the top for presentation, or you can make into patties like I have in the photo's) Leave to one side, and follow the last steps with the rest of the ingredients.

4) When they are all prepared, fry on a medium to hot heat until the are nice and golden. Oh yes and make sure that you don't fry more than two or three at a time.

Drain onto kitchen towels and serve with chutney.

Please feel free to share and thoughts, or how you make this dish. Any comments really make me happy!! ENJOY!!!! :-) :-) :-)

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