Matar Ki Kachori

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Ingredients:
For dough:

All purpose flour (Maida) – 1 cup
Ghee – 2-3 tbsps
Salt – 2-3 pinches

For stuffing

Green peas – 2 cups
Fennel seeds (Saunf) – 1/2 tsp
Cumin seeds (Zeera) – 1/2 tsp
Coriander seeds – 1/2 tsp
Asafoetida (Heeng) – 1/4 tsp
Besan (Gram flour) – 1 tbsp
Garam masala powder – 1 tsp
Green chillies, finely chopped, as per taste
Green coriander leaves, finally chopped – 1/4 cup
Salt as per taste
Cooking oil

Directions:

Take maida and salt in a bowl. Mix ghee to the flour and knead a firm dough with help of water. Cover the dough by a moist cloth. Knead the dough 30 min before frying kachoris.
Fry green peas along ginger, green chillies and salt. Fry peas till they are slightly brown.
Blend peas into a coarse paste.
Heat oil in a kadhai. Temper coriander seeds, zeera and saunf.
Add asafoetida and peas paste. Stir continuously to free peas paste of any moisture. In between add besan, garam masala and roasted zeera powder.
Divide the dough into equal parts and make smooth round balls of each part.
Roll each ball with a rolling pin. Fill the stuffing in the center. Seal all the ends. Roll the ball with help of rolling pin or by fingers applying equal pressure on all sides.
Heat 2 inches of oil in a kadhai on medium heat. To check whether the oil has attained the right temperature, add a pinch of dough into the oil, the dough should sizzle and come up slow.
Fry till both sides are golden brown.
Serve them hot with spicy curry or sweet & sour chutney.

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