Crispy, golden-brown Pea Kachoris are a delightful Indian snack, a perfect blend of savory and crunchy textures. These little pockets of deliciousness are filled with a spiced, flavorful pea mixture and boast a shatteringly crisp exterior. Unlike many store-bought versions, homemade Pea Kachoris offer a superior taste and texture, allowing you to control the spice levels and ingredients for a truly personalized experience. Imagine biting into a perfectly fried kachori, the shattering crust giving way to a warm, spiced pea filling – a taste sensation that's both satisfying and addictive.
The secret to achieving that signature crispy exterior lies in the dough and frying technique, both of which are crucial for success. This recipe provides a step-by-step guide to making the most delicious Pea Kachoris from scratch, ensuring you achieve perfectly crispy results every time. Ready to embark on this culinary adventure and create a batch of these irresistible treats? Let's get started!
Tools Needed
- Pan
- Mixer
- Bowl
Ingredients
- Wheat flour: 3 cups
- Salt: 2 teaspoons
- Rava (fine semolina): 1/2 cup
- Celery: 1 teaspoon
- Refined oil/Ghee: 3 tablespoons
- Mustard oil: 1.5-2 teaspoons
- Cumin seeds: 1 teaspoon
- Chopped coriander: 1 teaspoon
- Chopped green chilies: 5-6
- Garlic cloves: 6-7
- Fresh green peas: 2 cups
- Coriander powder: 1 teaspoon
- Turmeric powder: a pinch
- Dry mango powder: 1 teaspoon
- Garam masala: 1/2 teaspoon
- Water: as needed
- Oil: for frying
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Mix wheat flour, salt, rava, celery, and oil. Add water gradually to make a soft dough. Cover and let it rest for 20 minutes.
- Heat mustard oil in a pan. Add cumin seeds, coriander, and green chilies. Saute garlic, then add peas, salt, and cook until soft.
- Add coriander powder, turmeric powder, dry mango powder, and garam masala to the peas. Fry until fragrant, then remove from heat and let cool.
- Transfer the cooled pea mixture to a mixer and grind coarsely.
Step 2. Assemble the Kachoris
- Make small balls from the pea filling. Roll out small portions of dough into bowls, place a pea filling ball inside, and seal it tightly, shaping into a round kachori.
Step 3. Fry the Kachoris
- Heat oil in a pan on low heat. Carefully place the kachoris in the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy, flipping as needed.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Adding rava makes the kachori extra crispy.
- Using fresh peas enhances the flavor.
- Fry the kachoris on low heat to ensure they are cooked through and crispy.
- These kachoris can be stored for up to two days.
Nutrition
- Calories: approximately 600-700
- Fat: 30-40g
- Carbs: 70-80g
- Protein: 15-20g
FAQs
1. Can I make the dough ahead of time?
Yes! The dough can be made a day or two in advance and stored in the refrigerator, covered. This allows the gluten to relax, resulting in a crispier kachori.
2. How do I ensure my kachoris are extra crispy?
Use a good quality oil with a high smoke point for deep frying. Fry them in batches, ensuring the oil temperature remains consistent (around 350°F/175°C). Don't overcrowd the pan.
3. What can I do if my kachoris are oily?
This usually means the oil temperature was too low, or you fried them for too long. Ensure the oil is hot enough before adding the kachoris and remove them as soon as they are golden brown.
Making homemade Khasta Pea Kachoris might seem daunting, but with this recipe, you'll discover it's a rewarding experience. Enjoy the satisfying crunch and flavorful filling of these delicious treats, perfect for a snack or appetizer. Impress your friends and family with these irresistible, homemade kachoris!