Peas Kachori And Dam Aloo

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
All purpose flour	1 ½ cup
Oil	2 Tbsp
Salt	as per taste
Sugar	a pinch
For filling
Frozen green peas	2 cups
Green chili	3-4
Ginger	1 inch
Chili powder	1 tsp
Cumin powder	1 tsp
Asafetida	¼ tsp
Salt	as per taste
Sugar	¼ tsp
Ghee / oil	1 ½ Tbsp

 

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	2
Tomato big	1
Green Peas	¼ cup
Ginger garlic paste	1 Tbsp
Chili powder	1 tsp
Cumin seeds	1 tsp
Fennel seeds	1 tsp
Bay leaves	2
Coriander powder	1 tsp
Turmeric powder	¼ tsp
Garam masala powder (optional)	½ tsp
Sour cream/ Yogurt	¾ cup
Asafetida	¼ tsp
Salt	as needed
Oil

 

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.