Green Peas Kachori with Dum Aloo

Recipe by
Total Time:
1 hour
Serves:6
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

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Ingredients

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