Saturday, October 2, 2010
For the stuffing:
Frozen green peas - 1 lb
Green Chili - 2
Ginger - 1 inch, grated
Hing - a few pinches
Roasted ground cumin seeds - 2 tsp
Fennel Powder - 1 tsp
For the kachuri:
Whole wheat flour - 2 cups or an equal mix of APF and WWF
Oil - 3 tsp
Oil for deep frying
Blend the peas with green chili and ginger in a blender. Remove and keep aside. In a pan heat oil. Add hing and the green peas paste. Then add cumin powder, fennel powder salt and cook stirring constantly till the water dries up and the mixture changes color and becomes a little dryish. Check for seasoning. Cool the mixture.
Mix the oil and salt with the flour well and knead into a soft dough using sufficient water.
Make small balls of the dough and fill them with the peas mixture. Seal them well and roll them into puris using a little oil if needed. Deep fry the kochuries.
Alternatively, make slightly bigger balls of the dough, fill them with the peas mixture and roll them like paratha and cook in a skillet with a little oil.