Ingredients:

• 50 gms- soaked red gram
• 75 gms- Green peas
• 20 gms- coriander
• 20 gms- dry, fine Coconut powder
• 100 gms- white flour
• 2 tsp – oil for tempering
• 2 tsp – chilli Ginger Garlic green paste
• oil for shallow frying
• 1 tsp – salt
• 1 tsp – Cumin seed

Method:

1. Blanch peas and red gram for five minutes in water and drain the water.
2. Add ginger garlic paste, salt, coriander in it. Blend in a mixer to rough texture.
3. Temper the oil with cumin seeds and fry dal and peas mixture for 5 minutes. Keep stirring.
4. Place the mixture in a thali to cool it.
5. Make a soft dough of white flour with 50 ml water and 2 tsp oil in it.
6. Make small lemon sized balls out of it and roll each ball with little oil.
7. Fill lemon sized quantity of mixture inside and roll the puri, seal it and roll again.
8. Roast each on a thick bottom pan from both the sides for few minutes.
9. Later shallow fry each cachori.

Recipe courtesy of Swati Ubgade