Soya Kheema Kachori

Ingredients 

• ¾ cup soya granules, soaked
• ¼ cup frozen green peas
• 1 tablespoon oil + to deep fry 
• ½  inch ginger, finely chopped
• 1 teaspoon garlic, finely chopped
• 1-2 green chillies, finely chopped
• 1 onion small, finely chopped
•  ¾ teaspoon cumin powder
• ½  teaspoon coriander powder
• ½  teaspoon red chilli powder
• ¼ teaspoon turmeric powder
•  ¾ teaspoon garam masala powder
• Salt to taste
• 1 teaspoon lemon juice
• 1 tablespoon coriander leaves, finely chopped
• Green chutney to serve

Dough

• 1 cup refined flour
• Salt to taste
• A large pinch of baking soda
• 1½ tablespoons oil

Method

1. To make the stuffing, heat oil in a non-stick pan, add ginger and garlic and sauté till raw smells disappear. Add green chillies, mix well and saute for 1 minute. Add onion, mix and sauté till golden.
2. Add cumin powder, coriander powder, red chilli powder and turmeric powder, mix and sauté for 1 minute.
3. Add soya granules, mix and saute for 1 minute. Mix green peas well and cook for 1 minute mash with a masher.
4. Add garam masala powder and salt, and mix well. Cook for 1-2 minutes.
5. Add lemon juice and mix, add coriander leaves and mix well. Take the pan off the heat. Transfer into a bowl and allow to cool down to room temperature.
6. Take refined flour in a large bowl, add salt, baking soda, oil and mix well. Add sufficient water and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 5-10 minutes.
7. Heat sufficient oil in a kadai.
8. Divide the dough into equal portions and shape them into balls. Place each ball on the worktop and roll it into a small puri. Place some of the stuffing mixture in the centre, bring the edges together and press to seal.
9. Further gently roll them into small kachoris.
10. Slide in the kachoris into hot oil, a few at a time, and deep-fry on low heat till golden brown and crisp. Drain on absorbent paper.
11. Arrange the kachoris on a serving plate and serve hot with green chutney.