On this Holi, please the guests by feeding them "Pea peppery Kachori

On this Holi, please the guests by feeding them "Pea peppery Kachori"

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Festivals for us means to remember God, to worship at home, to meet friends and family, to meet, to decorate the house, to make many dishes, to feed everyone and to eat ourselves.

 It is very easy to make pea kachoris, whenever guests come home, you can make and feed them immediately.

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necessary ingredients -

 To make Kachori flour -

 Wheat flour or maida - 200 grams

 Salt - as per taste (half a teaspoon)

 Oil - 2 tbsp

 Method of preparation of flour

 Take out the flour in a vessel, add salt and oil and mix it well. With the help of half a cup of water, knead the dough softly (not too much of the kachori flour). As soon as the dough is ready, cover it immediately. Keep the dough aside to set for 20 minutes.

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Essential Ingredients of Filling -

 Green peas - 1 cup (peas)

 Oil - 2 tbsp

 Asafoetida - 1-2 pinch

 Cumin seeds - half a teaspoon

 Coriander Powder - 1 tsp

 Fennel powder - 1 tsp

 Red chili - a quarter teaspoon

 Garam Masala - 1/4 teaspoon

 Mango powder - one fourth teaspoon

 Green chili - 1-2 (finely chopped)

 Ginger - 1 inch long piece (grated pumpkin)

 Coriander leaves - 1 tbsp (finely chopped)

 Salt - as per taste (half a teaspoon)

 Oil - for frying kachoris

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Method of preparation of filling

 Grind the peas coarsely with a grinder. Heat two tablespoons of oil in the pan. Add asafetida and cumin seeds to the hot oil. After the cumin seeds turn brown, fry the coriander powder, fennel powder, green chillies, ginger, spices a little and add the ground peas, fry the peas for 3-4 minutes by adding red chillies, garam masala, mango powder, green coriander and salt. The filling is ready.

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Method of preparation of Kachori -

 Kachori flour and filling (pithi) is ready, now heat the oil for frying the kachoris in the pan. Make small dough balls (equal to one small lemon), now 1.5 or 2 cm one by one. Take a full diameter ball, fill a small spoonful of peas in each puri and close the kachori. Now flatten this pitched circle with the palm, then roll it into a diameter of 2.5 or 3 inches from the cylinder. Prepare the dough balls. And by slowly pouring the rolled kachoris in hot oil, turning it on a low flame, till the kachoris turn brown, remove the fried kachoris by laying the napkin paper in a plate and fry all the kachoris in the same way.

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Pea kachoris are ready and serve with hot hot kachoris, potato-spiced vegetable or green coriander chutney.