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| Main ingredients | Fine semolina, Rice flour, Ghee, Oil, Green peas, Cumin seeds, Crushed ginger-green chillies, Garam masala powder, Green chutney, Date and tamarind chutney |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 30-35 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup fine semolina (barik rawa)
- Salt to taste
- 2 tablespoons rice flour
- 1 tablespoon ghee + for greasing
- Oil for deep frying
- Stuffing
- 1 cup boiled and crushed green peas
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 teaspoon crushed ginger-green chilli
- Salt to taste
- ½ teaspoon garam masala powder
- To serve
- Green chutney as required
- Date and tamarind as required
Method
- Dry roast fine semolina in a non-stick pan for 1-2 minutes. Add 2 cups hot water and salt and mix well. Cover and cook for 3-4 minutes.
- Take the pan off the heat, transfer the mixture into a large bowl and allow to cool down completely.
- To make the stuffing, heat ghee in another non-stick pan, add cumin seeds and let them change colour.
- Add crushed ginger-green chilli, mix well and saute for 1 minute. Add green peas, salt and garam masala powder and mix till well combined.
- Switch the heat off and allow the stuffing to cool down completely.
- Add rice flour and ghee to the semolina mixture and knead till the mixture comes together. Grease your palm with some ghee, take a portion of this mixture and shape it into a ball. Flatten it and make a cavity in the centre. Stuff it with a portion of the stuffing, bring the edges to the centre and press to seal. Roll it into a ball.
- Make more kachoris similarly.
- Heat sufficient oil in a kadai. Gently slide in the kachoris, a few at a time, and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the kachoris on a serving plate and serve hot with green chutney and date and cktamarind chutney.
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