A traditional Indian tea-time snack. Packed with flavors, crispy on the outside and a burst of freshness inside. Enjoy this with green chutney or tamarind chutney and a cup of Indian masala chai tea!!
Makes 12 to 15 small sized kachoris
What do we need:
For the Filling/ Stuffing
1 cup green peas (frozen or fresh) - boil them and coarsely grind them (not fine paste - you can also just mash them with a fork)
1/2 freshly scraped coconut (can also use frozen coconut)
8 to 10 curry leaves (skip if not available)
1 1/2 tsp cumin seeds
3 finely chopped green chillies
2 tsp finely chopped fresh ginger
5-7 chopped cashews (optional)
1/2 tsp amchur powder (Dry mango powder)
1/2 to 1 tsp coriander powder
1/2 tsp red chilly powder (adjust this based on your spice preference)
1 tsp garam masala powder
Freshly squeezed lime juice as per taste
Himalayan pink salt as per taste
Oil or clarified butter/ghee for sautéing
Adjust spices as per your taste and preference.
For the outer crust/dough
1.5 cups all purpose flour
1/2 cup fine semolina or semolina flour
1/4 tsp roughly crushed carom seeds (crush them rubbing them in between your palms for it to release aroma and flavor)
2 to 3 tbsp hot oil or clarified butter
Himalayan pink salt as per taste
1/4 tsp red chilly powder
1.5 tsp baking powder (use 1/2 baking soda instead if you are deep frying them in oil)
Water for kneading
How do we make it:
1. For the dough, mix all the dry ingredients very well and add hot oil/clarified butter and mix will until bread crumb like texture is attained.
2. Add water and knead into a soft dough.
3. Smear a tsp of oil over the dough, cover and set aside for 30 minutes (minimum 15 minutes)
For the filling,
1. In a heavy bottom pan, add about 1- 2 tbsp oil or clarified butter, once heated well add cumin seeds and curry leaves and sauté, now add roughly chopped cashew nuts, ginger and green chillies.. sauté until the aroma is released and the curry leaves are crispy add the coarsely ground peas and mix well
2. Cook for about 2 mins and add in the spices one by one and continue to sauté
3. Add coconut, cook uncovered for about 4 mins and keep stirring, add freshly squeezed lime in the end and sauté well for a minute.
4. You can also add some freshly chopped cilantro at the end if you prefer.
To make Kachoris,
Take about a small lime sized dough and roll it thin (about 2 mm thick), place about 2 spoons of the peas mix in the center and start pulling the sides to seal the kachori like a round dumpling. Pat or roll the dumpling to make it slightly flat so that the stuffing is spread out evenly.
For air frying, pre heat the air fryer for 5 mins at 375 deg f. Smear some oil or spray some oil on the kachoris and cook them on both sides for 10 -12 mins each or until slightly brown. (Total time is between 20 to 24 mins - Use your best judgement here!)
If you are deep-frying, use hot oil and fry on medium heat until golden brown.
Time to eat:
Serve hot with green chutney or tamarind chutney or even hot sauce.
Sprinkle chaat masala on top of the kachoris before serving.
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