Coming to the day 3 of Indian Bread basket theme I chose to share a simple stuffed poori aka kachori with green peas.
In West Bengal poori is called as kachori and it is not a crispy and flaky kachori served as a snack.This kachori is mostly served with aloor dum or some potato curry as the stuffing is mildly spicy.But I had mine with pickle and yogurt,it tasted so good.Try this simple kachori and enjoy,off to the recipe.........................
Bengali Matar Kachori
Basic Information
Preparation time 10 minutes
Resting time 1 hour
Cooking time 25 minutes
Makes 8
Ingredients
Ingredient | Quantity |
|---|---|
Green peas/pachai pattani | 1 cup(fresh/frozen) |
Green chilly/pachamilagai | 2 |
Ginger/inji | 1 inch |
| Coriander leaves | a handful |
1/8 tsp | |
Amchur powder | 1/4 tsp |
Salt | 1/2 tsp |
| Cumin seeds/jeeragam | 1/2 tsp |
| Asafoetida/perungayam | a generous pinch |
For the Dough
Ingredient | Quantity |
|---|---|
All purpose flour/maida | 1 cup |
Yogurt/curd/thayir | 1 tbs |
1 tsp | |
Salt | 1/2 tsp |
Water | to knead |
| Oil | for frying |
Method
- Take all the ingredients except water given for the dough in a bowl and mix it well.Slowly sprinkle water and knead it to a soft dough and let it rest for an hour.
- Cook the frozen cook peas in water till it becomes soft and tender.Completely drain the excess water and keep it aside.Grind together green peas,coriander leaves,green chilly and ginger to a bit coarse paste without adding any water.
- Heat a tsp of oil and crackle the cumin seeds,add the asafoetida.Add the ground paste and saute it for a minute.Now add the spice powders and salt mix it well.Keep it in the flame for a minute and put off the flame.Let it cool down and divide the stuffing into 8 equal portions.
- Heat the oil in a pan and roll the dough on a floured surface to a small disc,keep the stuffing and pull the edges to the center,press and seal it well.Roll it to 3-4 inches disc. Once the oil becomes hot fry in the oil.Drain it on a paper towel.
- Once the oil becomes hot fry in the oil.Drain it on a paper towel.
- Serve it with potato curry or pickle.
- While kneading the dough sprinkle little water at a time and knead it.
- Make sure all the green peas grind well otherwise it may pop up in the oil.
- This poori/kachori doesn't puff up like the regular pooris.
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Enjoy.......................................................
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