Most things in life happen by accident. Like the time I bought some kachoris from Sweet Bengal. They were nothing like the kachoris I’ve eaten before – they were big and flat and soft and luscious and stuffed with the most amazing filling – fresh green peas. Eaten with the accompanying potato gravy, there was only one word to describe them – amazing.
So I got down to figuring them out. After several failed attempts, I finally managed to somewhat replicate them. And with winter and its sweet peas soon coming to an end, you’d better get down to making them quick!
Here’s what you’ll need:
Start out with the basic ingredients in every kitchen :
Oil for deep frying and using as shortening, flour or maida, green chillies , fresh ginger, cumin seed powder and salt to taste. You will also need fresh green peas.
Sift the flour and then rub in some oil before adding water to knead into a soft elastic dough. Keep aside for a bit.
In a mixer, add the peeled fresh ginger and chill to green peas and pulse till coarsely ground. Add salt and cumin seed powder for added flavour. Heat up some oil in a wok and gently fry the ground peas till done. I also added some chickpea flour (besan) at this stage to give some zing.
When the pea mixture had cooled down, I divided it into balls ( this made 8 balls).
Then roll out the dough into thin puris and place the peas in the centre. Fold up the sides of the puri and seal into a ball. Flatten with your hand before rolling out into puris. Then deep fry in hot oil on a low flame so as to retain the white colour. Allow the puri to rise before taking out with a slotted spoon and keep on paper to drain off excess oil.