Green Peas Kachori With Spicy Dum Aloo / Peas Kachori & Dum Aloo

I am happy to be a part of SNC / South Vs North Challenge Event, brainchild of Divya Pramil. SNC has completed a successful year and as a Celebration of SNC Anniversary, Divya announced a lovely giveaway at her space. If anyone interested to know about the giveaway please hop on to her space and do join in the Anniversary Celebration.

Last Month itself Divya suggested to try any of the 24 recipes ie 12 recipes challenged by South Team Members and 12 recipes challenged by North Team members. But I couldn't do it last month  and happy that Divya extended the Anniversary Celebration post to this month as well. So here's my post for the Celebration of this great Event. As i joined this just six months back so i have more choice of recipes to try. Of it I tried Green Peas Kachori With Spicy Dum Aloo challenged by Sanoli. This is one yummy combo and my kids loved it a lot. I enjoyed cooking this recipes and thank you Sanoli for this wonderful recipes. I slightly tweaked the peas filling to my taste. Now off to the recipes..

For Green Peas Kachori  Preparation Time : 10 + 15 minutes

Cooking Time : 25 minutes 

Makes  8 kachoris (6" kachoris)

Ingredients

For Kachoris

1. All purpose flour / Maida 1 cup
2. Salt   to taste
3. Oil    For deep frying  + 1 tbsp

For Filling

1. Fresh green peas  1 Cup 
2. Green chillies  2
3. Ginger    1" piece
4. Cilantro    6 stems(use leaves leaves & tender stems alone)
5. Roasted cumin powder   1/4 tsp
6. Asafoetida/Hing  a generous pinch
7. Turmeric powder    a pinch
8. Garam masala powder     1/4 tsp
9. Salt   to taste
10. Oil    2 -3 tsp
11. Cumin seeds   1/4 tsp

Method

• In a blender, take cilantro, ginger & green chilli and blend it to a coarse paste without using water.
• Then microwave peas with enough water for 2 minutes and then drain water and blend the peas to a coarse paste and keep aside.

• Now heat oil in a pan, add cumin seeds allow to splutter  and then add ground chilli-ginger-cilantro and saute for a minute.
• After that add ground pea and stir fry for a minute.

• And then add cumin powder, garam masala, turmeric powder and stir fry for 1-2 minutes or until the moisture dries.
• That's it..Peas filling ready allow to cool completely before stuffing.
• How to make Peas Kachori
• Combine all purpose flour (maida), salt and 1 tbsp oil in a large bowl. Mix flour well with the oil then add water and knead it to a soft and smooth dough.

• Now divide the dough into 8 equal balls and divide the peas stuffing also.
• Dust a rolling board with flour and Place one ball on it and roll it to 3" flat disc and keep one peas filling and then seal the edges using the sides and make a ball again. 

And now roll it to thick poori and don't give much pressure and roll it gently.
Heat oil in a kadai to deep fry, till it gets heated do repeat the procedure and make stuffed poori and keep ready.

• Once oil gets heated, gently slide in the prepared pooris, after 2 minutes turn the poori and press the poori slightly using a slotted ladle. This will help the poori puff up beautifully. Then when the pooris turn golden on both sides remove from flame using a slotted ladle drain excess oil and set aside.
• That's it Green Peas Kachori. Serve hot with Dum Aloo.

For Dum Aloo

Preparation Time : 15 minutes Cooking Time : 20 minutes

Serves 3 

Ingredients

1. Baby potatoes  10 no.s
2. Fresh green peas    1/4 cup ( i used frozen peas)
3. Tomato    1 no.(chopped)
4. Ginger, finely chopped  1/4 tsp
5. Green chilli    1 no. (finely chopped)
6. Sour curd       1/2 cup (beaten)
7. Kashmiri Red Chilli powder     1/2 tsp
8. Coriander powder    1/2 tsp
9. Cumin powder     1/4 tsp
10. Garam masala     1/4 tsp
11. Turmeric powder   a pinch
12. Asafoetida        a pinch
13. Kasoori Methi    1 tsp (optional)
14. Coriander leaves  Few 
15. Salt   to taste

To Temper

1. Oil    1-2 tbsp + 2 tsp
2. Cumin seeds    1/4 tsp
3. Fennel seeds 1/4 tsp
4. Bay leaf     1 no. 

Method

• Wash and Boil the potatoes and peel the skin. Then heat 2 tsp oil in a skillet, fry these potatoes till they turn slightly golden brown. Then remove from the pan keep aside.

• Then heat 2 tbsp oil in a pan, add the fennel seeds, cloves, cinnamon stick, bay leaf and fry for a minute or two. Then add asafoetida peas and stir fry for a minute.
• After that tomatoes, grated ginger, green chillies and fry for 2-3 minutes or until tomato turn soft.

• To this add turmeric powder, chilli powder, coriander powder, and garam masala and mix well and let it cook for few minutes till oil starts seperate on the sides.
• Then add the potatoes, mix well and cook for 3-4 minutes.

• And then add beaten yogurt mix well and add water to get the required consistency and enough salt, stir well and bring it to boil and reduce to simmer for few minutes and then turn off the heat.
• Garnish with chopped cilantro.

• Serve it with Green Peas Kachori or Naan or any flat bread.

Notes:

I partially cooked peas in microwave for 2 minutes but its optional you can directly grind the peas and use it in the recipe.

For kachoris, after adding oil to the flour combine it well with oil and add water and knead it.

The dough should be soft and stiff like poori dough.

The oil should be hot (but not smoking hot) and after frying a kachori leave the oil to heat for 1-2 minutes then add the next one.