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Prep Time: 2 Hours | Cook Time: 1 Hour | Yield: 5-6 servings (Makes 18 Kachoris)

For Aloo Dum:

INGREDIENTS 112
500 gms Baby Potatoes
1 large Onion
1 tsp Ginger Paste
1½ tsp Garlic Paste
¼ cup Yogurt
2 tsp Coriander Powder
¼ tsp Turmeric Powder
2 tsp Red Chillie Powder
½ tsp Cumin Powder
6 tbsp Oil
1 tsp Coriander Leaves
Salt to taste

DIRECTIONS

  1. Boil the potatoes and peal its skins.
  2. Make a paste of the oinion and chop the coriander leaves.
  3. In a pan, add the cumin powder and ½ tsp chillie powder for dry roasting them. Stir on medium flame till the colour starts changing. Remove the mixture from the pan immediately so that the roasting is not over done. Leave aside.
  4. Heat the oil in a separate pan and fry the potatoes till it gets a light golder colour.
  5. Remove from pan and keep aside.
  6. In the same oil add the oinion paste. Fry till the onion paste turns brown in colour.
  7. Add the ginger garlic paste and fry for another minute or so.
  8. Now add the coriander powder, turmeric powder and the rest of the chillie powder.
  9. Stir and add a little water.
  10. Once dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smoothe paste.
  11. Add the curd, stir in the fried potatoes and salt according to taste. Mix well.
  12. Now add about 2 cups of water. Cover the pan with a lid and simmer and cook for about 10 mins.
  13. Uncover and ensure that the gravy is dry and thick.
  14. Remove into a serving bowl. Sprinkle the roasted cumin and chillie powder. And finally, garnish with coriander leaves.

For Kachori:

INGREDIENTS
1 cup Boiled Peas
½ tsp Shah Jeera
½ tsp Whole Pepper
1 Green Chillie
3 cups Flour
Salt to taste
Oil for deep frying and cooking

DIRECTIONS

  1. Dry roast the shah jeera and whole pepper in a pan for 2-3 mins.
  2. In a blender, add the peas, shah jeera, whole pepper, green chillie and blend to a smooth paste.
  3. Heat a pan, add 4 tbsp oil.
  4. Add the paste and salt according to taste. Please note, that the salt should be on the higher side as this will make the kachoris tastier.
  5. Cook till oil starts separating, and the paste is fully dry.
  6. Once cool, make 18 equal balls of the filling and keep aside.
  7. Now take the flour in a bowl and add 1 tsp oil and 1 tsp salt. Evenly rub it into the flour.
  8. Now knead this flour with water and make it into a soft dough. The dough should be soft but not sticky. It’s easier to stuffed the kachoris if the dough is soft.
  9. Now divide the dough into 18 equal portions.
  10. Roll between your palms and make smooth round balls of the dough first and then flatten them by appying pressure with your fingers, and between your palm.
  11. Now place a portion of the filling at the center and cover it with the dough. Ensure that the filling is in the center and the opening is sealed properly. Roll it between ur palm and flatten slightly. Repeat for the rest.
  12. To roll the kachoris grease a flat surface and the rolling pin. Take each balls of kachori, grease with a little, and roll each of them into about 4” diameter round discs. While rolling, the pressure should applied evenly and gently or else the filling may tend to come out of the kachoris. In such case, you may make it a little smaller in size.*
  13. Heat oil for deep frying. Immerse a kachori and fry one of its sides till it puffs up. Flip and fry the other side for a few seconds. Remove on a absobant paper.**
  14. Repeat for the rest.
  15. Serve hot with Aloo Dum

NOTES
*You may also add a little less filling the next time, though it is always nicer with lots of filling.
**Kachoris always puff up, so even if your filling has come out a little while rolling, it wouldn’t matter.

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