- RECIPES -
- RECIPES -
27 WEDNESDAY, APRIL 2016
(makes 50 kachoris)
For the dough
700 gms - Flour [Maida]
2 1/2 tsp - Salt
150 gms - Oil
450 ml (approximately) - Water
Put the flour in a platter, make a well in the centre.
Add the salt, oil and water to it.
Mix it very well, making it into a rough dough (shown in the picture) and let it rest.
Check the dough after 8 minutes, the texture will look smoother (shown in the picture)
Knead it a little and let it rest for 2 minutes.
Divide it into equal portions.
For the filling
500 gms - Frozen peas or fresh peas
1 1/2 Tbsp - Oil
1/2 tsp - Cumin seeds [Jeera]
1 1/2 tsp - Green chilli-ginger paste
1 1/2 tsp - Red chilli powder [Lal mirchi]
2 to 3 tsp - Salt
1 Tbsp - Coriander powder [Dhania]
1/2 tsp - Turmeric powder [Haldi]
A pinch - Asafoetida powder [Hing]
60 gms - Gram flour [Besan]
3 tsp - Lemon juice
Boil a little water and then add the peas for 2-3 minutes, strain and put in a bowl with water.
This ensure that the raw smell of the peas will not remain and the colour will be green.
Wash the peas.
Note: Washing helps remove any residual and over ripe peas left during industrial packing of the frozen peas.
Blend them to a medium coarseness.
Heat the pan on a low flame for half a minute.
Add the oil, then add the cumin seeds.
When they splutter, add the green chilli-ginger paste, saute, then add the red chilli powder, salt, coriander powder, turmeric powder, mix and stir well.
Then add asafoetida and mix it well.
Add the gram flour and stir continuously for 3 minutes, so that no lumps are found.
Mix it thoroughly.
Now put the peas paste in it, stirring continuously.
After a minute increase the flame, stir for further 2 minutes and then reduce the flame.
Add the lemon juice and keep stirring.
After 2 minutes smell it for a wonderful fragrance that is released.
Reduce the flame and check after 3 minutes with the finger ( shown in the picture)
If the peas mixture sticks to the finger, then it needs more cooking.
After 10 minutes check once more to assure that it is cooked and not sticking.
Keep aside and let it cool.
Then divide it into equal portions.
As there is peas and gram flour in it, it has to be cooked on a low flame for it not to burn.