Peas Kachori: Indian Snacks Recipe

Deep Fried Snacks

oi-Anwesha

By Anwesha Barari

Thursday, November 24, 2011, 11:03

Peas Kachori is one of the many kachori recipes that are so popular in India. Hot, crispy and crunchy hollow buns that you can bite into and be lost in the foodie's paradise. It would not be wrong to say that peas kachori is a street food recipe; you see hawkers selling this Indian snacks in roadside makeshift stalls. However, kachori recipes are very commonly made at home too.

This particular recipe in Bengali weddings is a must. Kachori recipes are obviously very high calorie because they are deep fried but just like many other Indian snacks you have to ignore your diet for a day to enjoy them wholeheartedly. The main ingredient as the name indicates in peas and that forms the flavour of this type of kachori.

Ingredients For Peas Kachori:

1. Peas-250 grams (peeled and boiled)
2. Ginger-2 inch piece (crushed)
3. Hing or asfoetida-3 to 4 pinches
4. Cumin powder-1 tablespoon
5. Red chilli powder-1 teaspoon
6. Sugar-1 teaspoon
7. Flour-3 cups
8. Oil half a pan (enough for deep frying)
9. Ghee or clarified butter-1 tablespoon (in the knead)
10. Salt as per taste

Procedure For Peas Kachori:

• Boil the peas and strain them out from the water. Keep them aside to cool for at least ten minutes.
  
• Meanwhile, you can knead the flour with water and ghee. Ghee is added so that it fries easily and crisply. Make the knead tight so that it can hold the stuffing.
• Blend the boiled peas in the mixer grinder to form a thick and smooth paste. Make sure there are no stray particles that will make your kachories leak.
• Now heat 1 tablespoon of oil in a pan; temper it with hing and crushed ginger. Pour the paste into the pan and stir continuously.
• Add the powdered spices along with sugar and salt, and stir regularly for 6-8 minutes until the stuffing cooks well. It should now be deep green colour and very dry.
• Let the stuffing cool for sometime or else you will not be able to roll out the kachories. Start heating half a pan of oil on low flame because the oil needs to be very hot for the kachori to puff up.
• Make balls out of the kneaded flour and create a hollow in them. Stuff the peas masala in that hollow and seal it with your fingers.
• Roll out the kachories carefully so that the stuffing doesn't break out. Roll them thicker than normal puris.
• Drop them in the steaming oil and try to press them down with a flat ladle. It will puff up.

Enjoy peas kachori with cholar dal for morning or evening snacks.