Green Peas Kachori

Green Peas Kachori with step by step instructions

Multigrain Peas Kachori Recipe by Foodomania.com

I made Peas Kachori! That’s something I thought I’d never say.

I always thought Kachori involved a lot of labor (which is not all that wrong) and was difficult. Well guess what? After making tonnes and tonnes of bread recipes, Kachori seems like a walk in the park! Not to mention, spicier and tastier than any pizza or calzone I’ve ever made.   Multigrain Peas Kachori Recipe by Foodomania.com

I’m not a health freak. Noone in my family really is and thank God for that. But I do make conscious choices on the ingredients I use. So for example, if I want to deep fry something, I’m not going to resist that urge. It’s not everyday I do it so might as well enjoy the goodie right? But over the years, I’ve learned to shift towards wholesome ingredients that add some nutritional value to the food… even if I do end up deep frying of smothering the food with cheese or butter!

 

Peas Kachori – Printable Recipe

Multigrain Peas Kachori
 
Prep time
Cook time
Total time
 
Delicious, deep fried multigrain peas kachori recipe
Author:
Recipe type: Snack
Cuisine: Indian
Serves: 6 medium sized Kachoris
Ingredients
For The Dough
  • 1 cup Multigrain or Wholewheat flour
  • a pinch of Baking Soda
  • ¼ teaspoon Salt
  • 1 Tablespoon Vegetable Oil
  • ¼ cup Warm Water (adjust as required to make a stiff dough)
For the stuffing
  • 1 cup Frozen Green Peas
  • 2 Medium Green Chilli
  • 4 cloves Garlic
  • 1 inch Ginger
  • 1 teaspoon Salt (adjust to taste)
  • ¼ teaspoon Aamchur (dry mango powder)
  • ½ teaspoon Red Chilli Powder
  • ¼ teaspoon Turmeric Powder (haldi)
  • a pinch of Sugar
  • 1 teaspoon Fennel Seeds (saunf)
  • 1 Tablespoon Vegetable Oil
Others
  • Vegetabe Oil, for deep frying
Notes
  • Generally, kachori is made with all purpose flour. You can use that here as well
Instructions
For the dough
  1. Mix together the flour, salt, baking soda and oil. Add the water and mix well. Knead for 10-15 minutes to form an elastic but stiff dough. It shouldn't be too soft or it will give very oily Kachoris
  2. Cover with moist cloth and let it rest for at least 30 minutes.
For the stuffing
  1. Boil the peas in water for 4-5 minutes. Discard the water and wash the peas well. Make sure the peas are as dry as possible.
  2. Add the peas, chili, garlic, ginger to a mixer and grind to a coarse paste.
  3. Heat the oil in a wok and add the fennel seeds. When it splutters, add the green peas paste.
  4. Let the paste fry for 4-5 minutes on medium heat until it dries up a little
  5. Add the seasoning - salt, chili powder, turmeric powder, dry mango powder, salt and mix well. Taste and adjust for seasoning.
  6. Remove and set aside to cool completely
  7. You can even make this a day ahead. Slightly warm it before use
Making the Kachoris
  1. Divide the dough into equal portions and make a smooth ball with each portion. You can make the balls as big or small as you want the Kachori to be.
  2. Gently roll out each ball and create a small indent. Fill the center with some of the green peas stuffing.
  3. Bring the dough from all sides to the center and seal it well. Roll into a ball and flatten the kachori. You can use a rolling pin or your hand to gently flatten out the kachori. The thinner you make, the crispier it will get.
  4. Deep fry on medium heat for 5-7 minutes or until it is golden brown and flaky.
  5. Remove with a slotted spoon onto a tissue and let it cool for 5 minutes. Serve with some deep fried salted chili or your favorite condiment.

Peas Kachori Recipe – Step by step Pictures

Ingredients –
Multigrain Peas Kachori Recipe by Foodomania.com

Boil the peas for 5 minutes. Drain the water completely. To a mixer, add the peas, ginger, garlic, green chilli and grind to a coarse paste.
Multigrain Peas Kachori Recipe by Foodomania.com

To a wok, heat oil and add the fennel seeds. Once it splutters, add the green peas paste. Let it fry for 4-5 minutes until it dries up a little. Add the flavors – dry mango powder (aamchur), red chili powder, salt, turmeric powder, a pinch of sugar and mix well. Taste and adjust for seasoning.
Multigrain Peas Kachori Recipe by Foodomania.com

Remove the mixture to a bowl and let it cool completely. Set it aside and use as required. You can make this a day in advance too.
Multigrain Peas Kachori Recipe by Foodomania.com

For the dough, mix the flour, salt, a pinch of baking soda, oil and water. Knead for 15 minutes to form an elastic but tough dough.
Multigrain Peas Kachori Recipe by Foodomania.com

Cover with moist kitchen cloth and let it rest for at least 30 minutes. Divide the dough into equal portions and make a smooth ball with each portion. You can make the balls as big or small as you want the Kachori to be.
Multigrain Peas Kachori Recipe by Foodomania.com

Gently roll out each ball and create a small indent. Fill the center with some of the green peas stuffing.
Multigrain Peas Kachori Recipe by Foodomania.com

Bring the dough from all sides to the center and seal it well. Roll into a  ball and flatten the kachori. You can use a rolling pin or your hand to gently flatten out the kachori. The thinner you make, the crispier it will get.
Multigrain Peas Kachori Recipe by Foodomania.com

Deep fry on medium heat for 5-7 minutes or until it is golden brown and flaky.
Multigrain Peas Kachori Recipe by Foodomania.com

Remove with a slotted spoon onto a tissue and let it cool for 5 minutes. Serve with some deep fried salted chili or your favorite condiment.
Multigrain Peas Kachori Recipe by Foodomania.com

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1 Comment

  1. Nice delicious recipe 🙂

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