Ingredients

• For green peas filling:
• 3 cups - green peas (frozen)
• 4 - green chillies
• 1/4 tsp - asafetida
• 1 tsp - ginger paste
• 1 tsp - sugar
• 1 tsp - cumin powder
• 1 tbsp - clarified butter/ghee
• Salt to taste
• For kachoris:
• 3 cups - all-purpose flour/maida
• 1/2 tsp - salt
• 4 tbsp - oil
• Oil for deep frying
• For dum aloo:
• 10 - baby potatoes
• 1/4 tsp - asafetida powder
• 1/2 tsp - cumin seeds
• 1/2 tsp - fennel seeds
• 1 - bay leaf
• 1/2 cup - green peas
• 4 - green chillies (chopped)
• 1 - tomato (big and chopped)
• 1/2 tsp - turmeric powder
• 1/2 tsp - cumin powder
• 1 tbsp - ginger paste
• 1 tsp - coriander powder
• 1 tsp - Kashmiri red chilli powder
• 1/2 tsp - sugar
• 1/2 tsp - garam masala
• 2 tbsp - coriander leaves (chopped)
• 3/4 cup - plain yoghurt (thick)
• Oil as required
• Salt to taste

How to Make Green Peas Kachori with Dum Aloo

• Grind the green peas with green chillies with a few drops of water into a coarse paste.
• Heat ghee, add asafoetida powder, fry and add the grounded green peas paste to it. Add the ginger paste and mix everything.
• Add cumin powder, salt and sugar to the paste and stir continuously until the excess water evaporates.
• Once the mixture is almost dry, turn off the stove and keep aside to cool.
• Take the maida, salt and oil in a bowl, knead to a smooth and stiff dough with enough water and keep aside for half an hour.
• Divide the dough and the already prepared green peas paste into equal balls.
• Roll a dough ball and place a green peas ball in it and seal the edges tightly.
• Roll it gently into a circle with a rolling pin. Be careful not to press too much lest the filling comes out.
• Heat oil for deep frying, once hot, drop gently the already rolled kachoris and fry until the oil stops bubbling.
• Drain excess of oil with a paper towel.
• For dum aloo:
• Wash and pressure cook the baby potatoes, once cool, peel the potatoes.
• Heat oil in a pan, fry the baby potatoes until they turn brown, remove from the oil and keep aside.
• In the same pan, fry the bay leaf, asafoetida powder, cumin seeds, fennel seeds, until they turn brown.
• Add green peas and fry for a few minutes, add the chopped tomatoes, green chillies and fry for a few more minutes.
• Add turmeric powder, coriander powder, ginger paste, chilli powder and salt, cook until the oil separates from the spices.
• Add sugar, already fried potatoes and cook for 3 minutes, add yoghurt to the potatoes, cook everything for 5 minutes and turn off the stove and add coriander leaves.
• Serve hot the green peas kachori along with spicy dum aloo.
• Recipe courtesy: Priya Easy N Tasty Recipes