Singhara Peas Kachori

Singhara Peas Kachori

Cooking Time

Preparation Time : 25

Cook Time : 14

Total Time : 39

Ingredients

Serves 4

  • Singhara/Water Chestnut Flour 1 cups

  • semolina 1 tsp

  • salt or as per taste 1/2 tsp

  • ghee 3 tbsp

  • boiled peas 1 cups

  • oil 2 tsp

  • ginger grated 1 inch

  • ghee/oil for deep frying 1 cups

  • green chillies 1 nos

  • turmeric 1/4 tsp

  • Amchur powder 1/4 tsp

  • coriander powder 1/2 tsp

  • salt or as per taste 1/2 tsp

  • kashmiri chilli powder 1/2 tsp

  • hing 1 pinch

  • garam masala 1/4 tsp

  • chopped coriander leaves 2 tbsp

  • fennel seeds crushed 1/4 tsp

  • cumin seeds 1/2 tsp

Directions

  • 01

    In a large bowl, add flour, semolina salt, 3 tbsp ghee/oil. mix and Crumble the flour well

  • 02

    Add little water and knead to form soft dough. Rest aside for 15 minutes

  • 03

    Grind peas, ginger and green chillies without adding water to form coarse paste

  • 04

    Heat 2 tsp oil in a pan and splutter cumin seeds

  • 05

    Add all spice powders, crushed fennel seeds and mix well

  • 06

    Add ground peas paste and saute for 2 minutes

  • 07

    Add salt and coriander leaves. Mix well and keep it aside

  • 08

    Divide dough into equal portions. Flatten balls into small pooris. use greased palms to shape as unlike regular flour, Singhara flour will break easily

  • 09

    Place 1 tbsp filling at centre. Place another poori on top. Seal edges completely. Gently flatten it

  • 10

    Alternatively this procedure can be done with Molds too

  • 11

    Drop Kachoris in hot oil. Let it sit for a minute then press with spoon to puff it.

  • 12

    Turn around and deep fry Kachoris until golden brown all over on low- medium heat

  • 13

    Serve hot with fried chillies and green chutney

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