Green Peas Kachori

This crispy, spicy green peas stuffed kachoris is one of my favorite dish. I enjoy this with tamarind chutney, green chutney or  tomato ketchup as a evening snack. Try these kachoris at home and let me know your exprience.

Cooking Time:
30 - 40 minutes
Servings: 4-5  

  • 1/2 kg green peas
  • 1/2 cup dry grated coconut
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 10-15 red chilies
  • 1 tsp garam masala
  • salt to taste
  • sugar to taste
  • 2 big tsp rice flour
  • 2 big tsp wheat flour
  • 1 cup Semolina
  • 4 tsp kala masala
  • oil
  • ginger, garlic paste
  1. Heat oil in a pan. 
  2. In a plate add wheat flour, rice flour, semolina, salt and mix well. Make a hole in the center and add hot oil to it. Mix well.
  3. Knead the mixture and make a tight dough using water as needed. Keep it aside for 15 minutes.
  4. Grind coriander seeds, cumin seeds, red chillies, garam masala, kala masala, ginger-garlic paste. 
  5. In a pan, heat oil for tadaka. Add Asafoetida and mustard seeds to the oil once the oil is hot enough. Cook the grinded masala in the heated oil. Take out the masala in a plate.
  6. In the same pan add green peas. Cook for 4-5 minutes. Grind peas in the blender.
  7. Roast dry coconut until brown and add peas mixture and grinded masala and mix well. Cook for 2-3 minutes.
  8. Now take a small ball from kneaded dough and roll it out into a small circle like puri. 
  9. Put little filling in the center and and close to form a pouch. Press gently. Follow the same procedure for rest of the dough.
  10. Heat oil in the pan and and fry all the kachoris in medium hot oil till golden and crisp.
  11. Drain and place them on absorbent paper.
  12. Serve hot and crispy kachoris with tamarind chutney or green chutney.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.