• Peas-250 grams (peeled and boiled)
• Ginger-2 inch piece (crushed)
• Hing or asfoetida-3 to 4 pinches
• Cumin powder-1 tablespoon
• Red chilli powder-1 teaspoon
• Sugar-1 teaspoon
• Flour-3 cups
• Oil half a pan (enough for deep frying)
• Ghee or clarified butter-1 tablespoon (in the knead)
• Salt as per taste

Boil the peas and strain them out from the water. Keep them aside to cool for at least ten minutes.

Meanwhile, you can knead the flour with water and ghee. Ghee is added so that it fries easily and crisply. Make the knead tight so that it can hold the stuffing.

Blend the boiled peas in the mixer grinder to form a thick and smooth paste. Make sure there are no stray particles that will make your kachories leak.

Now heat 1 tablespoon of oil in a pan; temper it with hing and crushed ginger. Pour the paste into the pan and stir continuously.

Add the powdered spices along with sugar and salt, and stir regularly for 6-8 minutes until the stuffing cooks well. It should now be deep green colour and very dry.

Let the stuffing cool for sometime or else you will not be able to roll out the kachories. Start heating half a pan of oil on low flame because the oil needs to be very hot for the kachori to puff up.

Make balls out of the kneaded flour and create a hollow in them. Stuff the peas masala in that hollow and seal it with your fingers.

Roll out the kachories carefully so that the stuffing doesn''t break out. Roll them thicker than normal puris.

Drop them in the steaming oil and try to press them down with a flat ladle. It will puff up.

Enjoy peas kachori with cholar dal for morning or evening snacks.

by Pak101.com (few years ago!) / 1155 views