Green Peas Kachori with Dum Aloo

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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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

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