Green Peas Kachuri With Aloo (Baby Potato) Dum

Spicy green peas stuffed flaky and crispy kachori. Green peas kachori is a Bengali delicacy, specially for morning or dinner. It can be eaten with aloo dum.

Peas Kachuri

Ingredients :

Green peas : 2 cups

Flour : 2 cups

Green chilli : 2 pieces

Ginger : 2"

Cumin seeds : 1 tsp.

Red chilli : 1 piece

Sugar : 1 tsp.

Salt to taste

Refine oil for deep frying

Method:

Sift flour (Maida) and add 1/4 tsp salt. Rub 2 table spoon of cooking oil and knead to a soft dough adding little water as required.

Grind peas, ginger, green chilies and make fine paste.

Take a tawa and put it cumin seeds and red chilli, roast it for 5 mins.When get aroma then it is done.Grind it.

Heat one table spoon of oil and Add the ground peas paste and salt. Fry well till the paste is cooked. When it is cooked then off the gas and spread the roasted (red chilli and cumin seeds) masala.

Divide dough into 10 balls. Press each ball in the center and fill in the peas mixture. Close the opening and flatten. Roll into round pancakes.

Heat about 1 cup of refine oil. Deep fry one at a time. Reduce heat and fry till golden brown.

Serve hot with Aloo Dum.

Aloo Dum(Baby Potatoes in Spicy gravy)

Ingredients :

Aloo (Baby Potatoes) : 500 gms

Onion : 4 pieces(finely chopped)

Ginger paste : 1 tsp.

Garlic paste : 2 tsp.

Big tomato : 1 piece (finely chopped)

Sugar : 1 tsp.

Salt to taste

Refine oil : 2 tbsp.

Ghee : 2 tbsp.

Bay leave : 1 piece

Green Cardamoms: 2 pieces

Cloves : 1 piece

Cinnamon : 1 piece

Coriandar leaves for garnishing.

For Masala :


Cumin Power : 1 tsp.

Coriander Powder : 1tsp.

Turmeric Powder : 2tsp.

Kashmiri Red Chilli Powder : 2 tsp.

Garam Masala Powder : 1 tsp

Method:

Boiled and peel the potatoes (Aloo).

Heat 2 tsp of oil in a tawa and just shallow fry the potatoes till it becomes light golden brown color and keep them aside.

Heat the remaining oil and ghee add bay leave,green cardamoms,cloves and cinnamon, when seeds are cracked then add finely chopped onion when it turns to goldren brown then add ginger-garlic paste and finely chopped tomato, mix it and fry them till the raw smell goes off.

Now add all masala powder,salt and suger and mix it for 5-7 mins.

When separates the masala, add fried potatoes, mix well with masala paste and saute it 10 mins.Add 2 cups hot water and let it cook covered with lid.

There should be no water left. It's a dry based dish.

Garnishing with coriander leaves.

Sending this to Vardhini's "LGSS - Stuffed Paratha" event, Priya's "CWS - Peas" event and Divya's "SNC Celebration"