Green Pea Kachori

This recipe is actually quite easy to make, and nice for special occasions or a cold winter’s day.  The measurements are not very exact, but it does not matter much.



1 1/2- 2 cups frozen green peas (defrosted)

1-2 spoons grated fresh ginger

2 fresh green chillies (or dry chilli if fresh are not available- you can also leave it out if you prefer your food not too spicy).

1/4 teaspoon hing

1 teaspoon ground fennel seeds (grind in a coffee grinder or morter and pestle)

1/3 teaspoon sugar

salt to taste



2 1/2 cups white flour

2 spoons cooking oil

1/2 teaspoon salt

Oil for deep-frying



  1.  Mix the salt, flour and oil.  Add water slowly to make a flexible but smooth (not sticky) dough.  Cover with a damp cloth and leave for 20-30 minutes.
  2. In a blender, mix the peas, chilli and ginger.  If needed, add a very small amount of water.  Mix until smooth.
  3. Heat 1 Tbs oil in a wok or frying pan, and annd the ground fennel and hing, then add the pea mix.  Lower the heat.  Add the sugar and salt.  Stir the mixture until it has become dry and forms a kind of ball.  Leave to cool.
  4. Roll the pea mix into small balls (see photos).  Seperate the dough into balls as well (they should not be too big- again, see the photo).  Roll the dough into small circles.  Meanwhile, heat the oil.
  5. Place one piece of dough in you palm, and one ball of pea-mix in the centre.  Close the edges of the dough, and then flatten slightly with your hands.  Repeat with all pieces.
  6. Now, roll the dough with peas inside, in a round shape.  Roll lightly so it does not break.  It should be thin enough, but here should not be any holes in the dough.
  7. One by one, place the kachoris in the hot oil (make sure it is really hot enough!).  They should puff up a little like puri.  Please note, they cook very quickly!  You will have to turn them once, the press with the cooking utensil, to help them puff up, then turn again.  At least, thats how I did it to get them to open (maybe it will also work only turning twice??).  All in all, it takes about 30 second each one.
  8. Serve fresh with cholar dal ( see recipe here- Cholar dal/ Chana dal ) or any other vegetable you like.



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