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Green Peas Kachori with Dum Aloo Recipe

Green Peas Kachori with Dum Aloo is a popular Indian Snack
Author :
On :
Thursday, 28 July, 2016
Category :
Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry / Saute Recipe
Difficulty :
Servings :
Serves 6
Rated 3 based on 100 votes


  • 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:

    1. Grind the green peas with green chillies with a few drops of water into a coarse paste.
    2. Heat ghee, add asafoetida powder, fry and add the grounded green peas paste to it. Add the ginger paste and mix everything.
    3. Add cumin powder, salt and sugar to the paste and stir continuously until the excess water evaporates.
    4. Once the mixture is almost dry, turn off the stove and keep aside to cool.
    5. 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.
    6. Divide the dough and the already prepared green peas paste into equal balls.
    7. Roll a dough ball and place a green peas ball in it and seal the edges tightly.
    8. Roll it gently into a circle with a rolling pin. Be careful not to press too much lest the filling comes out.
    9. Heat oil for deep frying, once hot, drop gently the already rolled kachoris and fry until the oil stops bubbling.
    10. Drain excess of oil with a paper towel.
    11. For dum aloo:
    12. Wash and pressure cook the baby potatoes, once cool, peel the potatoes.
    13. Heat oil in a pan, fry the baby potatoes until they turn brown, remove from the oil and keep aside.
    14. In the same pan, fry the bay leaf, asafoetida powder, cumin seeds, fennel seeds, until they turn brown.
    15. Add green peas and fry for a few minutes, add the chopped tomatoes, green chillies and fry for a few more minutes.
    16. Add turmeric powder, coriander powder, ginger paste, chilli powder and salt, cook until the oil separates from the spices.
    17. 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.
    18. Serve hot the green peas kachori along with spicy dum aloo.
    19. Recipe courtesy: Priya Easy N Tasty Recipes


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