Being a South Indian you might ask me how come you make Kachoris at home :-) well yes of coarse :P as I am part of a monthly cooking group "South Vs North Challenge" (SNC) hosted by Divya Pramil ). This is a group of Indian cooks who are split into two groups Southen and Northern team based on the region they come from. So each month one member for the South and North team challenge the opposite teams with a traditional recipe. So for this month the Southern team that I am part of was challenged by Sanoli Ghosh didi (North Team) who writes Sanoli's Kitchen with this traditional Bengali favorite Green Peas Kachori with Spicy Dum Aloo.
I really love our traditional recipes but I eat out more of North Indian dishes when we dine out and mostly when it comes to chaat recipes I am all game. When Sano didi posted this recipe as a challenge I was really excited and I also like the idea of making a spicy side. I have honestly never tried this recipe before and I loved the idea of stuffing them in the Kachori. I did try this for our breakfast and we both totally loved it and made few more and again had it, that yum. Thanks Sano didi and Divya Pramil for this lovely challenge. Enjoyed doing it and eating it too ;-)
Verdict - Love the combination of kachori with dum aloo, a superb flavored combination. We both enjoyed it so much and plan to make to quite often.
SPICY DUM ALOO
Serves 2-3 people generously
Baby Potatoes-10 small
Hing/ Asafoetida-1/4 tsp
Cumin Seeds-1/2 tsp
Fennel Seeds-1/2 tsp
Green Peas-1/2 cup
Turmeric Powder-1/2 tsp
Cumin Powder-1/2 tsp
Grated Ginger-1 tsp
Coriander Powder-1 tsp
Kashmiri Red Chilly Powder-1 tsp
Garam Masala-1/2 tsp
Coriander Leaves-2-3 tbs
Thick Curd-3/4 cup
- Pressure Cook potatoes for 3 minutes. They must be cooked yet firm and they should not turn mushy. Peel skin and fry them with 1 tbsp oil until golden. Takes about 3-4 minutes.
- Heat oil in a pan and add cumin seeds, fennel seeds and bay leaf. Add ginger, green peas and chopped green chillies. Add chopped tomato and the spice powders.
- Add 1/4 cup of water, cover and cook until the peas are done.Whisk curd and add it to the pan.
- Add the potatoes and enough water to make a gravy. Add salt.Cover and cook until the required consistency. Serve hot along with Green Peas Kachori.
GREEN PEAS KACHORI
Makes ~ 6 kachoris
For The Dough:
For The Filling:
Green Peas-1 cup
Hing/ Asafoetida-a pinch
Grated Ginger-1/2 tsp
Roasted Cumin Powder-1/4 tsp
Oil-For Deep Frying
For The Filling:
- Grind green peas and green chilly along with 1 tbsp water to a coarse paste.
- Heat ghee and add hing, ginger and the ground paste.Add salt, cumin powder and sugar.Keep on stirring the mixture until it becomes dry and is completely cooked. This should take 4-5 minutes.
- Allow it to cool and divide the mixture into 6 equal portions.
Making the Kachori:
- Mix flour, salt and oil.Add enough water to make a firm dough.Keep on kneading it until soft and elastic.
- Divide it into 6 equal portions and roll each portion into a ball
- Roll each ball into a small circle.Place the filling in the center and bring all the edges together and pinch to seal.
- Roll out the stuffed ball into a disc. Roll it gently otherwise the stuffing will come out of the dough.
- Heat enough oil to deep fry,check heat by dropping a pinch of dough if it springs up in 2-3 seconds then it is ready to fry, drop the rolled out disc and fry until both sides are golden, takes 30 seconds to cook each side.Serve hot along with Dum Aloo.
- Make sure that the peas stuffing is nice and dry else it will not be great to roll the stuffed dough.
- If the peas stuffing is still wet just add little flour to it to make it dry
- Make sure oil is nice and hot to deep fry kachori else the dough will absorb too much oil
- Serve hot for great flavors.