Ingredients
For filling:
1 cup fresh peas, shelled
1/2 cup green or yellow moong dal
5 green chillies
1" 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
Method
For crust:
2-1/4 cups plain flour 1 tbsp. melted ghee salt to taste
water to knead
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 round. Press into a 3" wide round, with fingers and palm.
Place one ball of filling in center. Pull over all edges to make a pouch. Take care not to
leave behind any part of edge. Frim press together, pluck off any extra dough. Flatten this round carefully on palm, with side of other palm. A flat, 1/4 inch thick round,with no leaks, folds should result.
Heat oil in frying pan, till smoky. Turn off flame, allow to cool for a minute. Add enough
kachoris to fit comfortably. Switch on flame again, on low, when sizzling slows. Do not
disturb too often. Flip when one side is golden. Fry other side, drain, keep aside.
Repeat for all dough and filling. If any cracks of slits appear on frying, seal by brushing
with batter paste. Fry further till well sealed. Serve hot with green or tamarind chutneys. .
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