MUTTER KACHORI

NEEDED:

For the dough crust
2 cups plain flour (maida)
1/4 cup melted ghee
salt to taste

For green pea filling
2 cups green peas
1-2 green chillies,
chopped1 tsp grated ginger (adrak)
1/2 tsp kalonji
2 tsp fennel seeds (saunf)
1 tsp garam masala(optional)
4 tbsp chopped coriander
2 tbsp oil
salt
Gram flour -1 tsp ( optional)
Other ingredients
oil for deep-frying

METHOD:

• For the dough (crust)
• Combine all the ingredients and knead into a semi-soft dough using enough water. Knead well fpr 5 to 7 minutes.
• Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.

• For the green pea filling:
• Corarsely grind the green peas,green chillies and ginger in a blender without using any water. Keep aside.
• Heat the oil in a pan,add the kalonji,fennel seeds,and ground green pea mixture and saute over a very slow flame 5 minutes.
• Add garam masala,coriander and salt , gram flour and saute for 2 more minutes. 
• (GramGflour will absorb the moisture)
• Divide  into 12 equal portions.
• 
  
• Roll out each portion of the dough into a (2") diameter circle.
• Place one portion of the green pea filling in the centre of the rolled dough circle.
• Surround the filling with the dough by slowly stretching it over the filling.
• Seal the edges tightly and remove any excess dough.
• Roll each filling portion into a (2 1/2") diameter circle taking care to ensure that the filling does not spill out.
• Gently press the centre of the kachori with your thumb.
• Repeat for the remaining dough and green pea filling to make 11 more kachoris.
• Deep fry in hot oil over low heat until golden brown on both sides.
• The kachori should puff up like puris.
• These take a long time to fry as the crust is thick and needs to be cooked on the insides also.
• Serve hot.
• cool completely and store in an air-tight container. u can take this while travelling.These will last for a day or two.