Nowadays there is something about weather in Bangalore that is making me do crazy things. Like after dinner on a cold night the sudden urge to go to my favorite place 'Corner's House' Ice Cream Parlor for Death By Chocolate or to have garma-garam jalebies in the evening. Oh God am I the only one behaving in this peculiar manner it is the arrival of winter that has increased my appetite manifold.
One such incident happened only last week, I (who shy away from fried food) one fine evening craved for Koraishutir kachori. And it was not something very popular here that my hubby could fetch it on his way to home. So decided to make them at home !! Now it is very similar to luchi which is made from all purpose flour and deep fried. But the difference is, it has coarsely grounded peas stuffing. These kachoris are tardionally served with aloor dom (potato curry) I love having these stuffed delicious green peas filling with red chilly pickle.
2 cups all purpose flour /maida
1/2 tsp Carom seeds
2 tbsp Refind oil (moyen)
1 tsp Salt
Water to knead the dough
1 cup Fresh or frozen peas
1/2 tsp Fennel seeds, crushed
1/2 tsp Red chilly
Pinch of Asefoetida
1/2 tsp Ginger, chopped finely
1 tsp Sugar
1 tsp Roasted cumin seeds and grind to powder (bhaja jeere guro)
Salt to taste
Oil for frying
Grind the peas and chilly coarsely without adding water. To make the dough, take a mixing bowl and add flour, carom seeds, salt, refind oil and mix well. Add water little by little to the bowl and knead to make a smooth, soft dough. Cover it with a wet muslin cloth and keep aside for 20-30 minutes.
Heat 2 tsp oil in a non-stick pan and add asafoetida, when it sizzles add ginger, crushed fennel seeds and saute it. Add green peas, sugar and salt to the pan. Cover and cook for 2 minutes. The consistency of the mixtures should be such that it shouldn't be sticky, the mixture would be dry.
|The peas mixture is ready..|
Now make 18-20 equal size balls out of the dough and flatten it into 3 inch poori shape. Place the green peas ball in the center and gather the edges to make a ball again. Pinch of the extra dough and slightly press with rolling pin. Keep 4-5 stuffed pooris ready and heat oil in a large kadhai. Deep fry one at a time on medium heat to turn golden and crispy. Drain on an absorbent paper. Serve hot with aloor dom (potato curry) or with tomato ketchup.
|closer look inside|