Name: Peas Kachauri recipe by Sayan Majumder at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: To make the Dough- All Purpose Flour 500 g .; Salt ½ Tsp; Refined Oil 2 Tsp.; To make the Stuffing- Green Peas / Koraishuti 500 g (seeds after removing the shell); Ginger Paste 2 Tsp; Green Chili 1-2; Salt to taste; Sugar: 1 Tsp; Asafoetida ¼ Tsp; Refined Oil 1 Tbsp; To make fried Masala- Cumin Seed: 1 Tsp; Carom Seed ½ Tsp; To Fry peas kachauri- Refined Oil for Deep Frying

Ingredients Serving: 5

To make the Dough- All Purpose Flour 500 g .
Salt ½ Tsp
Refined Oil 2 Tsp.
To make the Stuffing- Green Peas / Koraishuti 500 g (seeds after removing the shell)
Ginger Paste 2 Tsp
Green Chili 1-2
Salt to taste
Sugar: 1 Tsp
Asafoetida ¼ Tsp
Refined Oil 1 Tbsp
To make fried Masala- Cumin Seed: 1 Tsp
Carom Seed ½ Tsp
To Fry peas kachauri- Refined Oil for Deep Frying

Instructions

Dry roast Cumin seed, Carom Seed for 1-2 minutes in low flame on a non-stick pan and make a fine powder.
Make a smooth paste of Green Peas using a mixer grinder with green chillies.
Heat Oil in a pan and temper the oil with asafoetida and ginger paste and cook for 1 minute in low flame.
Add the peas paste to it. and start cooking in medium flame till the raw aroma of peas gone completely.
Add 1 Tsp. of Bhaja Masala Powder, Salt, and Sugar to the mixture and give the stuffing a mix.
Cook for few more minutes till the mixture leaves the edges of the pan and switch the flame off.
Let the mixture cool completely.
Take both the flour along with salt and using a sieve shift it once.
Add Oil to the flour mixture and using your hand mix it to turn into a crumbly mixture.
Now add ½ a cup of water to the flour mixture. Keep kneeding and add water as required to make medium dough.
Make ping pong ball sized dough ball from the dough.
Roll the dough ball using rolling pin.
Stuff 1 spoon full of stuffing in the middle and seal the flattened dough to make a stuffed ball.
Now heat sufficient oil in a wok to fry Kachories.
Fry from both the side on medium flame.
While frying press little with a perforated ladle to help the Kochuri puffed properly.
Serve with dum aloo.

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Feb-26-2018

ram kumar Feb-26-2018

Naman, I know personally this guy.....And we , all office members voted for him...because we tasted his cooking.... Please donot say our votes are fake.....