KACHORI Crust:with PEAS Masala ___ Ingredients: • For the Crust: • 1 tbsp Ghee (melted) • 2/4 cups Plain Flour • 1 cup Water • Salt to taste For the Filling: • 1/2 tsp Garam Masala Powder • 1 cup fresh Peas (finely grinned) • 1 piece Ginger (grated) • 2/4 tsp Coriander Seeds (crushed coarsely) • 1/2 cup Yellow Gram (Moong Dal) • 6 Green Chilies (finely grinned) • 5 pinches Asafoetida • 2/4 tsp Turmeric Powder • 1 tsp Chili Powder • 2/4 tsp Mustard • 2/4 tsp Cumin Seeds • 2/4 tsp Amchoor Powder • Oil (as required) • Salt to taste How to make Peas Kachori: • For the Crust: • Finely sieve the flour with salt for thrice and put it in a large bowl. • To it mix the ghee and put aside 1 tbsp of the flour mixture. • For an elastic dough mix the flour with water and knead it hard. • Rub the dough with a ½ tsp of ghee and smoothen it by kneading again. • Over the dough bowl wrap tight a moist cloth and put it aside for 30 minutes. For the Filling: • Place a vessel to boil the water over a medium heated stove. • Wash and drain the dal and put it in the hot water vessel. • Cover it tight and bring the flame to a lower mode. • After 6 minutes of simmering then drain out the vessel’s water in colander. • Over a medium heated stove place a nonstick pan then pour oil. • Add coriander seeds and asafetida to golden brown. • Mix now the peas, ginger and dal for 7 minutes at low heat mode For the Shaping: • Make eleven balls out of the dough and press inside part like a bowl. • Insert the filling inside the caved part and seal it. • For fine finishing you can seal its opening with the thick paste of the saved flour. • Softly flatten the filled balls with the palm of your hands. For the Frying: • Over a medium heated pan pour the oil and allow it to boil. • Lower the heat and place each kachori gently. • After a minute turn it upside down. • This way you have to move it upside down till it becomes golden then put it aside. Suggestions: Serve it with mint or tomato sauce.
Posted on: Thu, 16 Oct 2014 11:09:31 +0000
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