Kachori

Yields: 25
divider
Filling
Ingredients
  • 2 cups Green peas (substitute tuvar lilva)
  • ⅓ cup Coconut (finely grated - substitute desiccated coconut)
  • 1 tsp Green chilies (crushed to taste)
  • ¾ tsp Garlic (crushed)
  • ½ cup Green coriander (finely chopped)
  • 1 tsp Salt (or to taste)
  • ½ tsp Ground cumin
  • 1½ tsp Sugar
  • 1 tsp Sesame seeds
  • 1 tbsp Lemon juice
  • 2 tsps Oil
Instructions
  1. Coarsely grind peas/tuvar.
  2. Heat 2 teaspoons of oil in a frying pan.
  3. Add peas and sauté until cooked, about 10 minutes.
  4. Add the remaining filling ingredients and cook for a couple of minutes.
  5. Remove from heat and let cool.
Crust
Ingredients
  • 2 cups All purpose flour
  • 1 tbsp Semolina
  • 2 tbsps Melted ghee
  • 1 tsp Lemon juice
  • 1 tsp Ajmo
  • Oil (for frying)
Instructions
  1. Combine the crust ingredients.
  2. Add a little water to make a semi hard dough for the crust.
  3. Cover and let rest for 10 minutes.
  1. Divide dough into 25 balls, roll into 3 inch circles (puris). Keep covered so they do not dry out.
  2. Divide the peas mixture into 25.
  3. Take one puri in hand, place one part of the mixture in the center and fold into a half circle and pinch edges to seal.
  4. Alternatively, bring edges together to form a ball, seal and pinch off excess dough on top and smooth.
  5. Repeat with the remainder.
  6. Heat oil on medium heat and deep-fry kachoris until the crust begins to change color.
  7. Remove and drain on a paper towel.