TOTAL TIME 1 h 30 min
CUISINE Bengali, Indian
SERVINGS 20 pieces
– Grind the green peas with the green chilies to a coarse paste. Do not add any water when grinding or add very little water. Please do use fresh or frozen peas to make this. Do not use the dry green peas as the taste would clearly be compromised. The sweetness that comes from the peas makes a big difference in the recipe. Keep the ground paste aside.
– In a pan, heat the oil and add the asafetida to it. Now add the ground peas and mix well. – Add the ginger paste or the grated ginger along with cumin powder, sugar and salt. Mix well. – Keep cooking the peas until all the moisture evaporates. Once the mixture becomes dry, it would sort of appear like halwa and it will start leaving the sides of the pan. – Remove it from heat and let it cool down to room temperature.
– Once cooled make it into small balls (maybe around 18 to 20).
– Mix all the flours along with the salt and 1 tablespoon oil and adding enough warm water make it into smooth dough. Leave it aside for 15 – 20 mins to rest.
– Now make small ball from the dough and roll it into a small circle (about 3 inches in diameter). Now place the green peas ball inside. – Now cover the filling with the dough and seal it properly. – Carefully roll the stuffed ball to a small puri dusting it with wheat flour to avoid sticking. Roll carefully in such a way to prevent the filling from seeping outside. It is possible for the dough to break in few places, but try as much as you can to seal it.
– Heat oil in a deep pan to deep fry the kachoris. Once the oil has heated, carefully drop the rolled out kachoris in to hot oil and fry on both sides until golden brown. Make sure that the oil is not too hot, otherwise the outer will become dark very soon and the inside would still be very doughy. Drain on a paper towel. – Repeat the same with the rest of the kachoris.