This is a traditional Bengali delicacy . Deep fried puris stuffed with the mild sweetness of green peas and a spicy dum aloo is really a heavenly combo. I tried this yesterday for lunch and amazed at the taste .This turned a big hit at my house . Do try this yummy combo and I am sure you all will love this ….
I have prepared this for SNC 5 . And I thank Sanoli for this wonderful challenge . 'South vs North Challenge' is the brain-child of Divya Pramil of You too can cook Indian Food. This event started and organised by our lovely friend Divya Pramil. A great going event where two teams challenge each other with their authentic regional recipes. Thanks to Divya for this great idea!To be a part of this group check here. I am linking this to Sonali’s space.
Ingredients For Green Peas Kachori:
Green Peas – 1 cup
Green Chillies – 2
Asafoetida – 1/4 tsp
Ginger paste – 1/2 tsp
Sugar – 1/2 tsp
Cumin Powder – 1/2 tsp
Ghee – 1 tbsp
Salt to taste
All Purpose Flour (maida) - 1 cup
Salt – 1/2 tsp
Oil - 2 tbsp + For Deep Frying
How to make filling with Green Peas:
Grind green peas along with 2 green chillies to a coarse paste. If needed add few drops of water while grinding.And set aside.
Heat 1 tbsp clarified butter in a pan or wok. Add asafoetida and ginger paste and fry for a min.
Now add grounded green peas in it. Fold for a minute.
Now add cumin powder, sugar and salt to it and give a good mix..
Keep stirring continuously and let all the excess water evaporates from the green peas mixture.When the mixture is almost getting dry, remove it from heat. Filling is ready now, keep it aside.
How to make Kachoris:
Add maida , salt and 2 tbsp oil in a large bowl.Knead it nicely by adding water in it to make a smooth dough.(Take care not to make the dough sticky .If so add some more flour to correcr it) . Make equal sized balls from the dough.
Dust the rolling space with some flour and place a flour ball on it. Flat it with a rolling pin to thick circles.
Place a small ball of green peas filling in the middle of the flattened pooris . Then seal the edges and make a ball again.
Flatten gently and make thick pooris ( Make sure not to press so hard then the filling may come out ).
Repeat the same to the remaining dough balls.
Heat enough oil in wok and fry the kachoris one by one.When the oil turns hot gently slide in the prepared pooris, after 2 minutes turn to other side. When the pooris turn golden on both sides remove from flame using a slotted ladle drain excess oil and set aside.
Ingredients For Dum Aloo :
Baby Potatoes – 500 gms
Green Peas – a handful
Green Chillies - 1 , chopped
Tomato – 1 , chopped
Turmeric powder – 1/2 tsp
Cumin powder – 1/2 tsp
Ginger paste – 1 tsp
Coriander powder– 1 tsp
Red Chilli powder – 1/2 tsp
Sugar – 1/4 tsp
Garam Masala powder – 1/2 tsp
Coriander Leaves - few finely chopped
Sour Curd - 1/2 cup (thick)
Salt to taste
Asafoetida – 1/4 tsp
Cumin seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Bay Leaf – 1
Oil – 4 tbsp
Preparation of Dum Aloo
Clean the baby potatoes with lots of water.Pressure cook potatoes, till it gets tendered .Peel the skin of the potatoes and set aside (I diced them as I found a bit bigger).
Heat oil in a wok. Add potato, fry till it turn into golden. Place it in a paper towel to remove excess oil.
In the same wok add bay leaf, asafoetida, cumin seeds and fennel seeds and fry for few seconds.
Add ginger paste and green chillies and fry for a min.
Now add green peas in it. Fry for 2 minutes.
Add chopped tomato and mix well.
Add turmeric, red chilli , corriander , cumin and garam masala powders and salt and give it a mix.
Fold nicely for another 4-5 minutes till oil seperates from spices ( keep in low medium heat to avoid burning ).
Add sugar and fried potatoes and coat the potatoes well with the masala for another 2-3 minutes on medium heat.
Add sour curd now. Fold for another 2 minutes, followed by adding 1/2 cup water in it.
Cook for another 4 minutes.Garnish with coriander leaves and switch off the flame .
Increase or decrease the spiciness up to your taste.