Ingredients:

• For crust:
• 2.25 cups – plain flour.
• 1 tbsp – melted ghee.
• salt to taste.
• water to knead.
• For filling: 1 cup – fresh peas, shelled.
• 1/2 cup – green or yellow moong dal.
• 5 – green chillies.
• 1 inch piece – ginger, grated (optional).
• 1/2 tsp – Garam Masala powder.
• 1/4 tsp – coriander seeds, crushed coarsely.
• 1 tsp – chilli powder.
• 1/4 tsp – Turmeric powder.
• 1/4 tsp – Amchoor powder.
• salt to taste.
• 1/4 tsp – each mustard & cumin seeds.
• 3-4 pinches – asafoetida.
• 1 tbsp – oil other ingredients: oil to deep fry.

Method:

1. For crust:
2. Sieve flour and salt.
3. Add ghee, mix till the flour crumbles.
4. When a fistful of this flour is held tightly, it should hold its shape.
5. If required, add a little more ghee.
6. Keep aside 1 tbsp of this mixture.
7. Add water in small portions, to knead a soft, pliable, dough.
8. Knead dough for 6-7 minutes, till the texture is smooth and elastic.
9. Grease hands with a little more ghee, rub over smoothed dough.
10. Cover it with a moist cloth, then lid and keep it aside for at least 30 minutes.
11. For filling:
12. Put plenty of water to boil.
13. When hot, add washed, drained dal.
14. Boil it again for 5-6 minutes.
15. The dal should be firm, not mushy.
16. Drain out water from the colander, keeping aside to drain it till it cools down.
17. Crush chillies in a small mixie.
18. Add peas little by little, run in short spurts.
19. Run till all peas are coarsely crushed.
20. Heat oil in a heavy or non-stick pan.
21. Add asafoetida, seeds, crushed coriander seeds, allow it to splutter.
22. Add peas mixture, (ginger), dal, stir and cook till a soft lump is formed.
23. Take care that the bottom of pan does not burn.
24. deep fry all other ingredients, except the oil.
25. Mix well, allow it to cool down.
26. To proceed: Make a thick paste of the saved flour mixture, for sealing cracks.
27. Divide dough into 10 parts, so also the filling.
28. Make a firm ball of each portion of filling.
29. Shape dough portion in to a round.
30. Press into a 3 inch wide round, with fingers and palm.
31. Place one ball of filling in the centre.
32. Pull over all edges to make a pouch.
33. Take care not to leave behind any part of the edges.
34. Firm press together, pluck off any extra dough.
35. Flatten this round carefully on your palm, with side of the other palm.
36. A flat, 1/4 inch thick round, with no leaks, fold should be formed.
37. Heat oil in a frying pan, till smoky.
38. Turn off flame, allow it to cool for a minute.
39. Add enough kachoris to fit comfortably.
40. Switch on the flame again, on low, when sizzling slows.
41. Flip when one side turns golden in colour.
42. Fry other side, drain it and keep it aside.
43. Repeat for all dough and filling.
44. If any cracks of slits appear on frying, seal it with batter paste.
45. Fry further till it gets well sealed.
46. Serve hot with green or tamarind chutneys.

Recipe courtesy of Saroj Kering