Am glad to be part of South Vs North Challenge being hosted by Divya Pramil of You too Can Cook Indian Food.This is an excellent event where in food blogger from different state of India will challenge each other with their regional recipes every month.This is the fifth SNC challenge am proud to be part of Southern team.Sanoli from Northern team has posed this tasty and spicy challenge of making Mutter Ke Kachori with Dum Aloo to the Southern team..while Tamil from south team has posed Paal Kozhukattai..Both the team are really excited to complete their challenges..I am realling in love with this SNC challenge and thanks to each and every person who are part of this for encouraging and challenging each other there by helping each to excel in Indian Cuisine..Get to know more about SNC chllenge here..and please contact Divya Pramil if you wish to be part of this exciting journey of learning Indian Recipes..
My special thanks to Sanoli Didi for posing us such a spicy challenge of Green Peas Kachori with Spicy Dum Aloo..We have really enjoyed this combo and this was a total hit in my house..Also this is the first time am preparing kachoris on my own at home..so it was a real exciting trial for me and happy that it was success too..You will really love this kachori with Dum Aloo..though I have had these two yummy items separately I never had it together..it was a marriage made in heaven I must say.. truly delicious and authentic!!
Takes 1 hour ;Makes 10 kachoris
INGREDIENTS FOR GREEN PEAS KACHORI:
For Kachori Crust:
White Flour/All Purpose Four – 2 cups(250 gms)
Ghee – 2 tbs
Salt a pinch
Water as required
Oil for deep frying
For Stuffing of Kachoris:
Green Peas – 100 gms
Green Chillis finley chopped – 2
Coriander powder – 1 tbsp
Gram Masala powder – 1/2 tbsp
Cumin seeds – 1 tbsp
Amchur/Dry Mango powder – 1 tbsp
Crushed ginger – 1/2 tbsp
Coriander leaves – 3 tbsp
Oil – 1 tbsp
Salt to taste
Take flour in a mixing bowl along with some salt.Add the oil and water.For every 1 portion of flour you need 75 percent of water to get a good consistency of dough,Knead well and make a smooth dough.Cover it with a cloth and store in a warm place for 30 minutes.
While the dough is getting set lets start preparing the stuffing for kachoris.Take the frozen green peas into a plate.Wash them and let them become soft at room temperature.Using a thick spatula crush the green peas into coarse mixture.You could use your hand too to crush the soft green peas.Heat oil in a pan and crackle cumin seeds.Add the crushed ginger and saute until raw smell goes off.
Add in the coarse mixture of green peas along with the finely chopped green chillies. Mix in all powders and saute them for 10 mins on low flame.Allow it to cool down.The mixture would be dry enough and not be wet at all.Sprinkel lots of coriander and mix well.Spicy stuffing is ready to go into crispy kachoris!!
Divide the dough into equal balls.Take a ball and press it with your hand gently just to expand as shown below.Place some stuffing over the dough and seal all the corners to form a sachet kind of shape.Make you seal all the edges completely.
Now press the upper part gently.Invert it and press with your fingers gently such that the disc gets expanded a little.Roll it gently with a rolling pin to expand little more. That’s it we are done.Make sure you dust little flour while making kachoris else it will absorb more oil while frying.
Now all done and set to get fried in hot oil.Heat enough oil in a kadai on medium heat.If you place the kachori in oil it should not start sizzling immediately.It should start raising up slowly.Make sure the flame is kept on medium else the kachoris will get burnt easily,Fry till golden brown on both sides.
INGREDIENTS FOR DUM ALOO:
- Baby Potatoes – 300 gms
- Ghee – 1 tbsp
- Tomatoes chopped – 3 big
- Ginger garlic paste – 1 tbsp
- Black cumin – 1 tbsp
- Cloves – 4
- Cinnamon – 1 inch
- Jaavitri -1
- Bay Leaf – 1
- Coriander powder- 1 tbsp
- Cumin powder – 1 tbsp
- Kasuri Methi/Dried fenugreek leaves – 1 tbsp
- Kashmiri Red Chilli powder – 2 tbsp
- Salt to taste
- Oil – 3 tbsp
- Curd – 4 tbsp
Boil water in a thick bottomed vessel.Immerse the baby potatoes and boil for about 10 min.Make sure not to over boil them.They should be firm enough.Peel them and fry in a tbsp of ghee until small golden crust forms outside.Using a toothpick prick them all over such that when they immerse in gravy the flavours will go deep inside and give a total yummy taste.
Heat oil in a pan and add in all whole spices.Add ginger garlic paste and saute for 2 min until raw smell goes off.Add in chopped tomatoes and cook they turn soft.