Singhara Peas Kachori

Copy Icon
Twitter Icon
Singhara Peas Kachori


Cooking Time

Preparation Time :25 Min

Cook Time : 14 Min

Total Time : 39 Min


Serves : 4
  • 1 cups singhara/water chestnut flour

  • 1 tsp semolina

  • 1/2 tsp salt or as per taste

  • 3 tbsp ghee

  • 1 cups boiled peas

  • 2 tsp oil

  • 1 inch ginger grated

  • 1 cups ghee/oil for deep frying

  • 1 nos green chillies

  • 1/4 tsp turmeric

  • 1/4 tsp amchur powder

  • 1/2 tsp coriander powder

  • 1/2 tsp salt or as per taste

  • 1/2 tsp kashmiri chilli powder

  • 1 pinch hing

  • 1/4 tsp garam masala

  • 2 tbsp chopped coriander leaves

  • 1/4 tsp fennel seeds crushed

  • 1/2 tsp cumin seeds


  • In a large bowl, add flour, semolina salt, 3 tbsp ghee/oil. mix and Crumble the flour well
  • Add little water and knead to form soft dough. Rest aside for 15 minutes
  • Grind peas, ginger and green chillies without adding water to form coarse paste
  • Heat 2 tsp oil in a pan and splutter cumin seeds
  • Add all spice powders, crushed fennel seeds and mix well
  • Add ground peas paste and saute for 2 minutes
  • Add salt and coriander leaves. Mix well and keep it aside
  • Divide dough into equal portions. Flatten balls into small pooris. use greased palms to shape as unlike regular flour, Singhara flour will break easily
  • Place 1 tbsp filling at centre. Place another poori on top. Seal edges completely. Gently flatten it
  • Alternatively this procedure can be done with Molds too
  • Drop Kachoris in hot oil. Let it sit for a minute then press with spoon to puff it.
  • Turn around and deep fry Kachoris until golden brown all over on low- medium heat
  • Serve hot with fried chillies and green chutney