Green Chili - 2
Ginger - 1 inch, grated
Oil - 2 tsp
Hing / Asafoetida - a few pinches
Roasted ground cumin seeds - 2 tsp
Fennel Powder - 1 tsp
For the kachori:
Whole wheat flour - 2 cups or an equal mix of APF and WWF
Oil - 3 tsp
Peanut 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.
For Chholar Dal :
Chana Dal - 1 cup
Cumin Seeds - 1/2 tsp
Whole Garam Masala - a mix of cinnamon, cardamom, cloves
Turmeric - 1/2 tsp
Chopped Coconut pieces - 2 tsp
Bay leaves - 2
Whole Dried Red Chilies - 2
Ginger - 1 inch grated
Sugar - 1 tbsp
Water - 4 cups
Heat a mix of ghee and oil in a pressure cooker pan. Add the cumin seeds, bay leaves, whole garam masala and the red chilies. Saute for a few seconds. Then add ginger paste and the chopped coconut pieces and fry till they turn slightly brown.
Now add the washed dal, four cups of water, turmeric, salt and sugar. Cook in the pressure cooker for 10 minutes after full pressure is reached.
Cool slightly, discard the whole garam masala and bay leaf and then mash some dal with the back of the spoon to thicken it. Mix well and serve with hot kachories.