Hello
dear foodies! How are you all? You all know that my father was very ill and so
I was not able to blog! With your good wishes and prayers, my father is well
now. And so here I am!
Today
is a very special day and occasion in India; it is ‘Ram Navami’. So, I try to
make a special dish for those keep fast. It is a delicious, crispy but purely vegetarian
cuisine. Try it and share how well it is………
Peas Kachouri
Ingredients:
For the filling:- Peas (peeled): 2 cups
- Green Chili: 2 pieces
- Ginger paste: 1/2 teaspoon
- Cumin Powder: 1/3 teaspoon
- Coriander powder: 1/3 teaspoon
- Asafetida (Hing): a pinch
- Sugar: 1/4 teaspoon
- Salt: to taste
- Cooking Oil: 2 tablespoon
For the dough:
- Maida: 250 gm.
- Salt: to taste
- Refine Oil: to deep frying
Process:
 |
| The filling |
- Make soft but tight dough with maida, pinch of salt, 2 tablespoon refine oil and water. Keep it aside.
- Boil the peas with 2 green chilies.
- Then, paste the boiled peas very well.
- Now, heat the oil in a pan.
- Add the Asafetida in the oil and after immediate add the paste of peas and stir well.
- Now, add the ginger paste, cumin powder, coriander powder, sugar and salt in it and mix very well. Stir continuously.
- Cook until it become dry.
- Now, divide the dough into equal portions and round them to make balls with your palm.
- Make a hole in the middle of every ball and stuff the filling of peas. Round again the balls.
- Now roll the balls to shape into kachouries.
- Heat sufficient oil in a kadai and deep fry the kachoris in medium hot oil till crisp and golden. Drain and place them on absorbent paper.
- Serve hot with sabji of your choice.
*I usually serve Peas
Kachouries with ‘Cholar Dal” (Chana Dal).
**Recipe
is here: Chana Dal with Coconut
Tips of the day
- Mix cucumber and lemon juice and apply it to your face after coming from Sun. It removes Sun-tan. You may add some honey in it.
- Disturb with cockroaches in your kitchen? No worry! Put a shell of egg in a corner of your kitchen. Cockroaches will be running out!
