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Kachori With Fresh Peas

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"It is a snack item with tomato sauce or tamarind chutney or can be served as main course in dinner with any potato gravy."
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45 m servings 382 cals
Original recipe yields 4 servings (1 dozen)

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  1. Heat 1 tablespoon oil in a skillet over medium heat; add green chile peppers, jeera, and hing. Cook and stir for 1 minute. Add peas, sugar, and salt; cook and stir over low heat until peas are soft, about 5 minutes. Remove skillet from heat and cool pea mixture.
  2. Mix maida, 1 tablespoon oil, and salt together in a bowl; add enough water until a dough forms. Allow to rest for 2 to 3 minutes.
  3. Grind pea mixture into a coarse paste using a mortar and pestle; add coriander and lemon juice and mix well.
  4. Form dough into small balls and roll each into a flat circle using a rolling pin. Spoon pea mixture into the center of each circle. Roll dough around filling so it is completely enclosed.
  5. Heat oil for frying in a deep-fryer or large saucepan. Working in batches, fry filled dough balls until crisp, 3 to 5 minutes per batch. Transfer to a paper towel-lined plate to drain.


  • Editor's Note:
  • Pastry flour is often substituted for the maida if it is difficult to find.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 382 calories; 13.7 g fat; 59.9 g carbohydrates; 10.4 g protein; 0 mg cholesterol; 45 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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