Spicy flavourful, green peas stuffing in a crispy kachori … SOOJI MATAR KACHORI

Active ingredients

1 cup fine semolina (barik rawa).
Salt to taste.
2 tbsps rice flour.
1 tbsp ghee + for greasing.
Oil for deep frying.
Stuffing.
1 cup boiled and squashed green peas.
1 tablespoon ghee.
1 tsp cumin seeds.
1 tsp crushed ginger-green chilli.
Salt to taste.
1/2 tsp garam masala powder.
To serve.
Green chutney as required.
Date and tamarind as required.

Technique.

1. Dry roast fine semolina in a non-stick pan for 1-2 minutes. Include 2 cups warm water and salt and blend well. Cover and prepare for 3-4 minutes.
2. Take the pan off the heat, transfer the mix into a big bowl and enable to cool totally.
3. To make the stuffing, heat ghee in a non-stick pan. Include cumin seeds and let them change colour.
4. Include crushed ginger-green chilli and blend well. Include green peas, salt and garam masala powder and mix till well combined.
5. Switch the heat off and permit the packing to cool completely.
6. Include rice flour and ghee in the semolina mix and knead till the mixture comes together. Grease your palm with some ghee, take a portion of this mix and shape it into a ball. Flatten it and make a cavity in the centre. Things it with a portion of the stuffing, bring the edges to the centre and press to seal. Roll it into a ball.
7. Heat adequate oil in a kadai. Carefully slide in the balls a couple of at a time and deep fry till golden brown and crisp. Drain pipes on an absorbent paper.
8. Organize on a serving plate, serve hot with green chutney and date and tamarind chutney.

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