Ingredients

• For crust:
• 2.25 cups - plain flour.
• 1 tbsp - melted ghee.
• salt to taste.
• water to knead.
• For filling: 1 cup - fresh peas, shelled.
• 1/2 cup - green or yellow moong dal.
• 5 - green chillies.
• 1 inch piece - ginger, grated (optional).
• 1/2 tsp - garam masala powder.
• 1/4 tsp - coriander seeds, crushed coarsely.
• 1 tsp - chilli powder.
• 1/4 tsp - turmeric powder.
• 1/4 tsp - amchoor powder.
• salt to taste.
• 1/4 tsp - each mustard & cumin seeds.
• 3-4 pinches - asafoetida.
• 1 tbsp - oil other ingredients: oil to deep fry.

How to Make Peas Kachori

• For crust:
• Sieve flour and salt.
• Add ghee, mix till the flour crumbles.
• When a fistful of this flour is held tightly, it should hold its shape.
• If required, add a little more ghee.
• Keep aside 1 tbsp of this mixture.
• Add water in small portions, to knead a soft, pliable, dough.
• Knead dough for 6-7 minutes, till the texture is smooth and elastic.
• Grease hands with a little more ghee, rub over smoothed dough.
• Cover it with a moist cloth, then lid and keep it aside for at least 30 minutes.
• For filling:
• Put plenty of water to boil.
• When hot, add washed, drained dal.
• Boil it again for 5-6 minutes.
• The dal should be firm, not mushy.
• Drain out water from the colander, keeping aside to drain it till it cools down.
• Crush chillies in a small mixie.
• Add peas little by little, run in short spurts.
• Run till all peas are coarsely crushed.
• Heat oil in a heavy or non-stick pan.
• Add asafoetida, seeds, crushed coriander seeds, allow it to splutter.
• Add peas mixture, (ginger), dal, stir and cook till a soft lump is formed.
• Take care that the bottom of pan does not burn.
• deep fry all other ingredients, except the oil.
• Mix well, allow it to cool down.
• To proceed: Make a thick paste of the saved flour mixture, for sealing cracks.
• Divide dough into 10 parts, so also the filling.
• Make a firm ball of each portion of filling.
• Shape dough portion in to a round.
• Press into a 3 inch wide round, with fingers and palm.
• Place one ball of filling in the centre.
• Pull over all edges to make a pouch.
• Take care not to leave behind any part of the edges.
• Firm press together, pluck off any extra dough.
• Flatten this round carefully on your palm, with side of the other palm.
• A flat, 1/4 inch thick round, with no leaks, fold should be formed.
• Heat oil in a frying pan, till smoky.
• Turn off flame, allow it to cool for a minute.
• Add enough kachoris to fit comfortably.
• Switch on the flame again, on low, when sizzling slows.
• Flip when one side turns golden in colour.
• Fry other side, drain it and keep it aside.
• Repeat for all dough and filling.
• If any cracks of slits appear on frying, seal it with batter paste.
• Fry further till it gets well sealed.
• Serve hot with green or tamarind chutneys.