Ingredients for Kachori:
Green peas: 2 cups
Refined Flour (Maida): 3 cups
Green Chilies: 2
Ginger: 1″ piece
Coriander leaves (chopped): 2 tbsp
Asafoetida: a pinch
Cumin seeds (coarsely ground): 1 tsp
Peppercorns (freshly ground): 1 tsp
Salt to taste
Oil: 1/2 cup (to deep fry) and 3 tbsps for others.
Procedure:
Wash the green peas properly and grind them coarsely in a mixer. Finely chop the green chilies, peel the ginger and chop it.
Heat 1 tbsp oil in a frying pan; add asafoetida, green chilies, ginger, coarsely ground cumin seeds, freshly ground peppercorns and coriander leaves. Mix them well and add salt to taste. Add the green peas and mix again. Take off from the heat and keep it aside.
Knead the refined flour with 2tbsp oil, salt and enough water (lukewarm) to make stiff dough. Make small balls of the dough, flatten slightly and stuff a teaspoon of the green pea’s mixture. Shape it into ball and roll into 3″ discs.
Heat oil and fry each kachori till crisp and golden.
Quick Aloo dum:
Boil baby potatoes with little salt till they become tender. Peel and keep aside. Heat 1/4 cup oil in a pan and temper it with dry red chillies, cumin seeds, coriander seeds and asafoetida (hing) dissolved in water. Add the baby potatoes and fry them till golden brown. Add the ginger paste, turmeric powder, cumin powder, red chilli powder and saute them for a while. Next add 3/4 cup of beaten curd and mix them well. Check the seasonings, adjust salt and sugar if you want a bit of a sweet taste. Add some water for a thick gravy. Simmer it for few minutes and garnish with freshly chopped coriander leaves. Serve the aloo dum with green peas kachori.
