Wednesday, November 08, 2006

Peas Khasta Kachori

For Stuff:
1. Sweet Peas (Green Mutter) - 1cup (Boiled and Mashed)
2. Onion - 1/4th cup chopped
3. Tomato Puree - 2tsp
4. Garlic - 1tsp Chopped
5. Ginger Paste- 1tsp
6. cumin Powder - 1/4th tsp
7. Coriander Powder - 1/4th tsp
8. Bay Leaf (TEJ PATTA) - 1pc
9. Red chili Powder - 1/4th tsp
10. Cumin Seeds - 1/4th tsp
11. Oil - 2tsp
12. Salt to taste

Stuff preparation:
1. Heat oil in a pan or Kadhai.
2. Add cumin seeds, bay leaf, when it splutter add onion.
3. Fry it for 3 minutes on medium flame.
4. Add Garlic, coriander and cumin powder, chili powder and salt.
5. After fry masala add tomato paste and again fry it for 1-2 minutes.
6. Pour mashed peas into pan and fry it.

Kachori layer:
1. Maida – 2cups
2. Ghee / Oil – 4tsp
3. Salt – 3pinches
4. Lime Juice - 1/2tsp
5. Ajwain - 2pinches
6. Black Pepper Powder - 2pinches
7. Oil for deep frying.

1. Knead the Maida to light stiff dough with 4tsp ghee, water, lime juice, ajwain, black pepper powder and salt.
2. Divide the dough into small portion.
3. Roll each portion into a ball.
4. Flatten it in the palm and put in a little fried Peas mixture.
5. Close up the dough, and pinch off the excess dough.
6. Then roll out the thick Kachori.
7. Deep fry in oil on both sides .
Serve it with sweet chutney.
It can be served in Tea time (Supper)

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