Matar Kachori (Peas Kachori)

With winters, peas cant be far behind. And what can be better than these delicious matar kachoris. Piping hot when they come out of the kadhai, I wonder if anyone can resist them. The filing is the same as that of the matar paranthas and it works great. If you like sweet and spicy combination, add the sugar, else it is optional. The portion below makes about 16 kachoris. 

Ingredients:

For the filling:

3 cups fresh green peas
3 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon asafoetida 
1 tablespoon green chilli paste
1 tablespoon ginger paste
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 1/2 teaspoon coriander powder
2 tablespoons garam masala
1 teaspoon amchur powder
Salt
2 tablespoons sugar (optional)

For the dough:
4 cups all purpose flour
4 teaspoons oil
2 teaspoons salt (or according to taste)

Oil to fry the kachoris

To make the filling:

Coarsely grind the peas using pulse action in a blender.
Heat oil in a heavy bottomed wok and add the cumin seeds, fennel seeds and asafoetida. When they begin to splutter, add the crushed peas along with salt. Sprinkle a teaspoon of water, cover and let it cook in its own steam for a few minutes. Stir occasionally. Add the spice powders and continue to cook. The peas will become darker as they are cooked. Keep aside once cooked to cool.

To make the covering:

Add the salt and oil to the flour and mix well. Now add water to the flour and make a soft dough.

Making kachoris:

Take a ball of dough and roll about 4 inches in diameter. Add a tablespoon of the filling and close in by making pleats. It should be completely sealed else it may split in hot oil. Roll out the kachori a little to fltten it and so that it puffs up in oil.

Heat oil to medium hot. When you add the kachori in the oil, it should bubble gently. Cook on one side till light brown and then flip to the other side. Cook till golden on both sides. Serve hot with tamarind chutney and a curd dip.

Curd Dip:

Make a fine paste of green chili, mint and coriander. Add this to beaten curd and add salt and sugar. Mix well and adjust for taste.