Peas Kachori

I love having kachori and aloo bhaji for breakfast. I have shared recipes for Sattu kachori and aloo bhaji in the past. Today I am sharing recipe for Peas Kachori. Steps to making the dough and rolling and frying kachori are same as those for Sattu kachori. The difference lies in the stuffing. So here is a quick recipe for making peas stuffing.

Ingredients for making Peas stuffing for kachori

• Half a cup of fresh peas
• A tablespoon of oil
• A pinch of asafoetida (hing)
• Half a teaspoon of cumin seeds (jeera)
• Half a teaspoon of black pepper powder
• Half a teaspoon of garam masala powder
• Half a teaspoon of chat masala or dry mango powder (amchur)
• Half a teaspoon of dried mint or dried fenugreek (methi)
• Salt to taste

Steps for making Peas filling

1. Pound peas using pestle and mortar to a semi-ground consistency. It should be paste-like but in between paste and whole peas. You can pulse it briefly in the blender too.
2. Take oil in a small frying pan. When the oil is hot add asafoetida. After a minute add dried fenugreek. If using, dried mint, skip this. Sautés fenugreek till gets dark and looks crispy.
3. Add cumin seeds. Give them a minute to gain colour.
4. Add peas. Saute them for 4-5 minutes of medium flame till they lose their moisture and a dry mix is obtained.
5. Add rest of the spices and salt and stir and cook for a minute. Take the mix off the flame.
6. Once the stuffing has cooled down it can be filled in the Kachori.
7. For steps to make Kachori, follow the recipe for Sattu Kachori. Just replace Sattu filling with this one.
8. Serve Kachori with Tamarind chutney or with Potato curry or both.

Here are a few images of the steps for making Peas kachori.

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