Kachori is one of the famous foods in North
India . When I was searching about this, I came to know there is
different type of filling used in different regions, Peas filling is mainly
originated in Bengal . I have tried and tasted
this in one of my close friends place; we prepared a lot for a party as an
appetizer. But Dum Aloo is a new dish and I tried with sour cream. I tried this
day before yesterday for our dinner, I didn’t think it will filling, but I
couldn’t able have more. It’s perfect filling meal. Thanks for sonali for
sharing such a nice recipe for this
months SNC challenge.
Ingredients for Peas Kachori:
For Dough
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All purpose flour
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1 ½ cup
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Oil
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2 Tbsp
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Salt
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as per taste
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Sugar
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a pinch
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For filling
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Frozen green peas
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2 cups
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Green chili
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3-4
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Ginger
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1 inch
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Chili powder
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1 tsp
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Cumin powder
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1 tsp
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Asafetida
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¼ tsp
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Salt
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as per taste
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Sugar
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¼ tsp
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Ghee / oil
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1 ½ Tbsp
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Directions for peas Kachori:
For Filling:
Using food processer grind green peas, green chili and
ginger to a course paste. If using frozen don’t thaw it will be easy to grind
frozen you will get a course powder.
Heat ghee in a kadai, add asafetida when oil is hot, and next
add ground green pea’s sauté for 2-3 minutes.
Now add chili powder, cumin powder, salt and sugar. Keep
stirring continuously until the raw smell leaves and water evaporates (about 5
minutes). Turn off the stove and allow it to cool.
Add all the dry ingredients for dough mix well, now add oil
and water little by little and knead to smooth firm dough. Let it rest for 10 –
15 minutes.
Divide the dough into 12 small balls. Grease the rolling
board with 2 drops of oil, place one ball on that and flatten it using a
rolling pin for 3 inch diameter.
Divide the filling also to 12 equal portions. Place one
portion in the flatten dough as shown in picture.
Bring the sides to the center as shown.
Cover the filling carefully and seal it and make a round
ball.
Now again flatten the filled ball using rolling pin to 3-4
inch diameter circle.
Heat oil in a kadai, once its hot drop this rolled circle
and wait for a minute. It will float up and puff.
Now flip it and wait for another minute for puffing. In this
stage it will be golden brown and remove from oil and drain the excess oil.
Repeat this for all the remaining balls.
Ingredients for Dam Aloo:
Potatoes big
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2
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Tomato big
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1
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Green Peas
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¼ cup
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Ginger garlic paste
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1 Tbsp
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Chili powder
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1 tsp
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Cumin seeds
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1 tsp
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Fennel seeds
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1 tsp
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Bay leaves
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2
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Coriander powder
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1 tsp
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Turmeric powder
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¼ tsp
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Garam masala powder
(optional)
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½ tsp
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Sour cream/ Yogurt
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¾ cup
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Asafetida
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¼ tsp
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Salt
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as needed
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Oil
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Direction for Dam Aloo:
Cut the potato into two pieces and pressure cook for 2 whistles.
After its cooked peel the skin and cut into pieces. Roast the potatoes in oil
and drain them.
Heat oil in a pan, splutter cumin seeds, bay
leaves and fennel seeds, next add ginger garlic paste and sauté until nice
aroma comes.
Next add peas and cook for 2 minutes.
Add chopped tomatoes and cook until soft.
Now add all dry powders and cook for 2 minutes.
Add roasted potatoes and salt. Mix well.
Now add sour cream followed by 1 ½ cup water and cook for
another 5 minutes.
Finally add chopped coriander and turn off the stove.
12 comments:
wow looking very tempting .nicely presented
lovely presentation and very well explained dear :) happy to follow you :) chk my blog when you get time :)
http://desifiesta.blogspot.com/
yummy and prefectly done:)
Delicous dum aloo and excellent peas kachori !
Nice step by step clicks well explained :) Nice clicks too :) Hope you enjoyed it!!
Crispy puri and creamy kachori's imm iviting platter
Looks Delicious ..Nice clicks...Happy to follow you :)
Very perfect and delicious kachori with dum aloo. Love your presentation Manju.
wow looks delicious
http://cookbookjaleela.blogspot.com/2013/02/healthy-food-for-healthy-kids-event.html
delicious kachoris, perfectly done :-)
very yummy dear...
Beautiful kachori,you have made it nicely and explained neatly too. Nice to know u through SNC dear.
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