Green Peas Kachori Recipe - Crisp savoury bursting with fresh flavour of seasonal peas.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Refined flour (maida),

Cuisine : Uttar Pradesh

Course : Snack

Green Peas Kachori

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Green Peas Kachori Recipe - How to make Green Peas Kachori

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Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Refined flour (maida) 1 cup

  • Carom seeds (ajwain) 1/4 teaspoon

  • Salt 1/4 teaspoon

  • Pure ghee 2 tablespoons

  • For filling

  • Green peas shelled1 cup

  • Oil 1 tablespoon + to deep fry

  • Asafoetida a pinch

  • Cumin seeds 1/2 teaspoons

  • Ginger chopped1 inch piece

  • Green chillies chopped3-4

  • Salt to taste

  • Garam masala powder 1/2 teaspoon

  • Coconut scraped4 tablespoons

  • Roasted peanuts crushed4 tablespoons

Method

Step 1

Mix refined flour, carom seeds, salt and pure ghee in a bowl. Add cold water as required to knead a stiff dough.

Step 2

Heat oil in a pan. Add asafoetida and cumin seeds. When the cumin seeds begin to change colour, add ginger, green chillies, green peas and salt. Mix and cook.

Step 3

Take off the heat and add garam masala powder. Mix and set aside to cool. Divide the dough into equal portions. Roll each portion and press to make round puris.

Step 4

Add scraped coconut and crushed peanuts to the green pea mixture and mix. Stuff each puri with the stuffing and further shape into a kachori.

Step 5

Heat sufficient oil in a kadai and deep fry the kachoris in medium hot oil till crisp and golden. Drain and place them on absorbent paper.

Step 6

Serve hot with a chutney of your choice.

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