Kachori - Spicy Pea Balls
Maa's secret Kachori recipe - delicious little pea balls riddled with spice
Method
Step 1
Add garlic, ginger and green chillies to a food processor (or blender) and blend to a paste. Cook and drain peas if using fresh (if frozen skip this step).
Step 2
Heat a glug of vegetable oil in a sauce pan on a medium high heat - when its reached heat add mustard seeds and cumin and put lid on until they have all popped then add the asafoetida.
Step 3
Quickly add peas before the spices burn - mix these through and reduce heat slightly.
Step 4
Use a hand blender to blend peas to a course paste - add the remaining spices and keep on heat. After a few minutes add the garlic, ginger and green chilies paste.
Step 5
Cook until the mixture is dry enough and quite firm - this mixture needs to be formed into small balls that are sturdy and not too moist. If using frozen peas this may take longer due to moisture levels.
Step 6
Once cooked put to the side to cool whilst you make the dough.
Step 7
The dough is tricky and will take some practice - add 200g of all purpose plain flour to a metal bowl.
Step 8
Slowly add recently boiled water to the flour and knead the dough (be careful not to burn your hands) you will want to add around 150ml by then end but go by judgement - The dough should be moist and elasticy without being too sticky.
Step 9
Add a big glug of oil and knead into the mixture making sure the oil is distributed throughout the dough
Step 10
Now you are ready to create the Kachori - Take the pea mixture and roll into 5cm diameter balls. Now break the dough up into balls slightly smaller than the peas.
Step 11
Using a rolling pin or otherwise roll the dough into flat disks about 0.5cm thick. Place a pea ball in the middle of the disk and fold up two sides of the dough together at the top of the pea ball. Now fold up the remaining dough to the top of the ball. Twist off any excess dough. Repeat until dough is gone
Step 12
Heat about 10cm deep of oil over a medium heat in a pan for deep frying. Add the balls to the oil, they should sizzle but not too vigorously. Fry for around 7 minutes turning constantly until the balls are golden brown.
Step 13
Remove balls from heat and place in a bowl lined with kitchen roll. Allow to cool and enjoy
Ingredients
- 8 Green Chillies
- 1 Garlic Bulb
- 2 inch Fresh Ginger
- 200g Fresh Or Frozen Peas
- 200g Plain Flour
- 500ml Vegetable Oil For Deep Frying
- 3 tsp Mustard Seeds
- 2 tsp Cumin Seeds
- 1 tsp Tumeric
- 1.5 tsp Ground Coriander
- 1 pinch Asafoetida
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This recipe was created by one of our Feed Exclusive Creators, Anand Bhakta.
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