Kachori
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.
3
Cover and let rest for 10 minutes.
Instructions
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.