FOR THE DOUGH
- Maida - 1 cup (250 grams)
- Oil - 1 tablespoon
- Warm water - 1/4 cup
- Baking powder - 1/4 teaspoon
- Salt - 1/4 teaspoon
FOR THE FILLING
- Peas - 1 cup
- Red chilli - 1/4 teaspoon
- Turmeric powder - 1/4 teaspoon
- Coriander (dhania) powder - 1/2 teaspoon
- Cumin seeds (jeera) - 1/4 teaspoon
- Oil - 2 teaspoons
- Salt to taste
- Garam masala powder - 1/4 teaspoon
- Green chilli chopped - 1
- Besan - 2 teaspoons
- Oil for deep frying
- Prepare the dough first.
- Sift flour, salt & baking powder together.
- Add oil & mix them well.
- Next, add warm water slowly & knead well to form a dough.
- Cover the dough with a damp cloth & keep it aside for an hour.
- Heat water in a pan & boil peas.
- When the peas are well boiled, strain them.
- Fry peas for a minute & then add red chilli powder, salt, turmeric powder & garam masala powder & mix them well till the peas are cooked well.
- Once cooked well, add besan to the peas & fry for another 2 minutes.
- Turn off the flame & the filling is ready to be used.
- Next, take the dough that was initially prepared
- Divide it into 7-8 balls to make the kachoris.
- Flatten each ball a little & add 1-2 teaspoons of filling into it.
- Flatten this ball again using hands.
- It should be slightly thick otherwise it might get pores while deep frying.
- Next, heat oil for deep frying.
- Drop these flattened kachoris in the hot oil.
- Deep fry them from both sides till they are cooked well.
- Keep the flame moderate as it would lead to perfect kachoris.