These are seriously some of the best snacks! I always thought they were hard to make, having had some of the best made by a North Indian friend, and put off trying to make them. I recently wanted to eat them and bit the bullet and made them myself and couldn't believe how easy there were!
| Prep Time | 30-45 minutes |
| Cook Time | 30 minutes to deep fry |
| Passive Time | 20 minutes resting the dough |
| Servings |
pieces
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Ingredients
- 1 cup APF/maida Plus 1 tsp rava/semolina
- 1 tsp omam/ajwain/carom seeds
- 1 tsp Salt
- 1 tbsp oil to make the dough
- water as needed to make the dough
Filling/Stuffing
- 1 cup frozen green peas/mutter
- 1 tbsp Salt
- 1 tsp Cumin seeds
- 1 tsp chili powder
- 1 small piece ginger
- 2 green chilies
- 1 tsp coriander powder
- A pinch garam masala powder
- 1 tbsp oil to make the filling
- 1 small boiled, peeled potato
Ingredients
Filling/Stuffing
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Instructions
- First: make the dough by combining the APF, rawa, oil, salt, ajwain by adding water little by litlte and kneading to a neither too stiff/nor too soft dough.
- Cover with a clean kitchen towel, and let rest while you get the filling ready
- Take the frozen peas, ginger, and green chilies and pulse in a blender to a very coarse crumbly mix, adding no water. It's okay to have some peas remain whole
- Heat the 1 tbsp oil in a pan and add cumin seeds when hot and let them crackle; add the spice powders
- Add the peas mixture, and the boiled crumbled potato, and salt
- Cook for a couple of minutes to combine everything into a homogenous mass; remove to a bowl to cool
- Now divide the dough into 8 balls
- Heat the oil to deep fry as you start to assemble the kachoris
- Flatten each ball into a small circle, place a tablespoon of the peas mix
- Cover and roll out roughly into a 3-4" wide disc
- When the oil is hot, gently drop two or three kachoris (depending on the size of the pan) and deep fry on both sides on medium heat, until the bubbles die down and you have beautiful golden crispy kachoris
- Serve with tamarind, green chutneys or any condiments of your choice; they were good as they were and we just devoured them plain, with a hot cup of ginger chai
Recipe Notes
There are many kinds of kachoris - mung dal stuffed, potato filled. For my first attempt, I chose something simple and it was amazingly easy, and amazingly delicious!
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