Peas Kachori Recipe

• 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

• 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.