- 240g plain flour
- 5 tbsp oil
- pinch of salt
- ½ tsp carom seeds
For Green Pea Filling
- 2 cups frozen green peas
- 1 tsp chopped green chillies
- 1 tsp grated ginger
- 1 tbsp oil
- ½ tsp kalongi seeds
- 2 tsp fennel seeds
- 2 bay leaves
- 1 tsp chilli powder
- 1 tsp garam masala
- handful fresh coriander
- salt to taste
For Onion Filling
- 1 tbsp oil
- 1 large onion, diced
- 2 tbsp fennel seeds
- 1 tsp salt
- 1 chilli, finely chopped
- 1 tsp amchoor
- Combine all the ingredients and knead into a semi-soft dough using enough water. Knead well for 4 to 5 minutes.
- Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
- Divide the dough into 12 equal portions. Keep aside.
- Combine the green peas, green chillies and ginger and blend in a mixer to a coarse mixture without using any water. Keep aside.
- Heat the oil in a deep non-stick pan, add the nigella seeds, fennel seeds, bay leaves and green pea mixture and sauté on a slow flame for 6 to 7 minutes.
- Add the chilli powder, garam masala, coriander and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
- Remove the bay leaves and discard. Divide the filling into 12 equal portions. Keep aside.
- Heat the oil in a frying pan and add the fennel seeds until they become aromatic.
- Add the onions and cook them until they start to brown. Stir in the chopped chilli, salt and amchoor powder.
- Once the onions are golden brown transfer them to a plate and leave to cool.
Making the Kachori
- Roll out a portion of the dough into a 6cm diameter circle.
- Place one portion of the green pea filling or onion filling in the centre of the rolled dough circle. Surround the filling with the dough by slowly stretching it over the filling. Seal the the pastry closed.
- Using your fingers press out the pastry until its about 9cm in diameter, be really careful to keep the filling inside.
- Gently press the centre of the kachori with your thumb.
- Heat the oil in a deep karahai and deep-fry the kachori on a high heat for a few minutes then reduce the heat and continue to cook for another 5 minutes until they are golden brown in colour and crisp in colour.
- Serve immediately with a saunth imlee chutney.
The kachori should puff up but the dough is fairly thick so it needs time to cook all the way through.