Kachori are famous snack which is same as the stuffed puri but small in size. Khasta kachori is the famous of all kachoris , which is the moong dhal filled one.
I made it by using green peas as filling .
A kachori is crispy outside and soft inside with the spicy filling served with any chutney and curd topped with sev.
For Dough :
All purpose flour – 2 cup
Ghee – 2 tbs
Salt as required
For filling :
Peas – ½ cup
Cumin seeds – 1 tsp
Onion – 1
Chilli powder – 1 tsp
Garam masala – 1 tsp
Oil – 2 tbs
Asafoetida – a pinch
Ginger garlic paste – 1 tsp
For Serving :
Curd – 1 cup
Soak the peas overnight.
Wash and pressure cook the peas.
Mix the flour , ghee ,salt together.
Add the required water and knead the dough , cover with a cloth. Let it rest for 30 minutes.
For filling :
Heat a spoon of oil in the pan , add the cumin seeds and let it crackle.
Add the asafoetida, chopped onion and sauté well till translucent.
Add the ginger garlic paste and sauté till the raw smell leaves.
Add the cooked peas and sauté for two minutes.
Add the chilly powder and garam masala , sprinkle little water to avoid darkening of the masala.
Add the required salt and cook on medium flame for five minutes.
Let it cool – filling is ready.
Making of kachori :
Knead the dough and make it into small balls.
Press each ball to 5 cm diameter. Fill a tsp of filling and seal the edges.
Repeat the same with the remaining dough.
Heat the oil in a pan.
Keep the flame in medium , deep fry the kachoris till golden brown.
For serving :
Press each kachori with the thumb to make a small hole in the center.
Arrange the kachoris in serving plate.
Pour half spoon of curd on each kachori.
Now , add the green and sweet chutneys.
Sprinkle sev and on top coriander leaves.
Mattar ki kachori is ready to serve.
You can make the kachoris a day before , heat in oven just before serving to make it crisp.
Add the curd just before serving .
it can also be served without curd toppings.