Aloo Matar Kachori

Ingredients

• 2 medium potatoes (aloo), boiled and mashed
• 1 cup fresh green peas (matar), boiled and crushed
• 1½ cups refined flour (maida)
• Salt to taste
• 4 tablespoons ghee + for greasing
• 1 teaspoon cumin seeds 
• ½ inch ginger, coarsely crushed
• 2 green chillies, coarsely crushed
• ½ teaspoon red chilli powder
• 1 teaspoon garam masala powder
• 1 tablespoon roasted coriander seeds, coarsely crushed
• Oil for deep frying
• Green chutney to serve

Method

1. To make the dough, take refined flour in a parat, add salt and 3 tablespoons ghee and mix well. Add ¾ cup water and knead into stiff dough. Cover with damp muslin cloth and set aside 10-15 minutes.
2. Heat 1 tablespoon ghee in a non-stick pan, add cumin seeds, ginger and green chillies and sauté for 30 seconds.
3. Add green peas, salt, red chilli powder, garam masala powder and coriander seeds, mix well and cook for 1 minute. 
4. Add potatoes, mix well and cook for 2 minutes. Spread the mixture on a plate and set aside to cool completely.
5. Grease the worktop with some ghee. Divide the dough into equal portions and shape each portion into a ball. Flatten the ball and stuff it with a portion of the green peas-potato mixture. Bring the edges to the centre and press to seal. Lightly roll into a small disc. This is a kachori.
6. Heat sufficient oil in a kadai. Gently slide in the kachoris, a few at a time, into the hot oil and deep-fry on low heat till golden brown and crisp. Drain on absorbent paper.
7. Arrange the kachoris on a serving plate and serve hot with green chutney.