- 1 cup frozen pigeon peas
- 1 cup frozen green peas
- 2 tbsp garlic, ginger and green chilli paste
- Salt to taste
- 1 tbsp mustard seeds
- pinch asafoetida
- 1 tsp seasame seeds
- 1 tbsp Sugar
- 1 tbsp dry coconut powder
- Dry mango pwder or lemon juice(according to your taste)
- 1 tsp Garam masala
- 1 tsp red chilli powder
- 2 tsp cumin and coriander seeds powder
- 1 tsp fennel seeds(crushed)
- 2 tbsp oil
- More oil to fry
- 1/2 cup Plain flour
- 1/2 cup Chappati flour
- Salt to taste
- 2 tbsp oil
- Water to knead dough......Mix all the ingredients and make a semi stiff dough. Leave a side to rest for half an hour.
Defrost pigeon peas and green peas. Now Grind coarsley in a grinder. In a haevy bottom pan heat oil and add mustard seeds and asafoetida. After spultter add peas and cook for 6-7 minutes on a very low heat. Now add all the masala and seasonings. let it cook further about 5-6 minutes. Switch of the heat and let it cool.Now divide the dough into small portions, and roll into a small circle. put a large spoonful of the filling into the center, then fold the dough over the filling to form a ball and seal the edges with a peak at the top. You can grease your palms a little and roll the ball between them to form an even ball if that's easier. Repeat for all the kachoris. Now heat oil in a wok and deep fry 3-4 kachoris at a time over medium-to high heat till they are golden brown in color. Serve hot with Green Chutney or Tamarind chutney. I served with both..Enjoy as much as my family did!!
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