Pea Kachori Indian Recipe

Pea Kachori Indian Recipe

Ingredients

• for 12 Matar ke Kachoris

For the pastry

• 1 cup of all purpose flour
• pinch of salt
• 2tblsps oil
• about ½ cup of chilled water.

For the filling.:

• 1 cup of green peas (frozen are fine) 1tsp oil
• 1tbsp ground coriander 1tsp ground fennel
• 1tsp chilli powder
• 1 tsp ground or minced ginger
• ½tsp powdered mango
• salt to taste.
• oil for deep frying.

Method

1. Making the dough
2. Put the flour, salt and oil in a bowl and mix well with your hands to make a crumbly dough
3. Add the chilled water a little at a time mixing with your fingers as you do so
4. Do not knead and make a dough that is soft but not sticking to your fingers
5. Cover with a damp cloth and let rest for at least 15 minutes
6. Make the filling
7. Heat the oil in a frying pan and gently stir fry until the peas become tender
8. Add the chilli powder, coriander, fennel, mango powder and some salt and continue stir frying for a few more minutes
9. Mash the peas a little with a spatula and then let the mixture cool down to room temperature
10. Putting everything together and making the Kachori
11. Slightly knead the dough and divide into 12 equal sized pieces
12. Take one of the pieces and flatten using your fingers to make a flat circle about 2 inches in diameter
13. Rest the dough in one hand make into a little cup and put around 1tsp of the pea mixture into the centre of the cup, pull the edges together so that the pea mixture is covered by the dough
14. Do this with the remaining balls of dough
15. Allow the balls to rest for a few minutes and then place the filled balls on to a clean and dry surface and proceed to flatten the balls with the palm of your hand to make discs about 3 inches in diameter
16. Heat about 1½ inches of oil in a frying pan to a medium heat
17. It will be ready when if you put in a piece of dough it sizzles and slowly rises to the top
18. Fry the Kachories in small batches, turning after they start to puff
19. It should take about 3 minutes on each side
20. Do not cook on too high a heat as the Kachories will go soft and not be crispy
21. Serve your Kachories with some chutneys

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