Khasta Matar Ki Kachori

Bring a plateful of piping hot kachoris to the table and see how fast they disappear!

• Ingredients:

• Filling:
• 2 tbsp Vegetable Oil
• 1 tsp cumin seeds
• ½ cup onions, chopped
• 1 tsp green chilies, chopped
• 1 tbsp coriander powder
• ½ tsp garam masala
• Salt to taste
• 1½ cups frozen green peas, thawed
• Pastry:
• 1½ cups Golden Temple^® Durum Atta Flour Blend
• 1 tsp salt
• 1 tsp ajwain
• 2 tbsp Vegetable Oil + 4 cups (1 L) for deep frying

• Method:

• 1 Heat oil in a thick bottom pan on medium high heat. Add cumin seeds. As they sputter, add onions. Sauté on medium for 3-5 minutes until translucent.
• 2 Add green chilies, coriander powder, garam masala and salt. Stir. Add green peas. Stir. Cover and cook on medium high for 2-3 minutes. Uncover. Reduce liquid if any, cooking for 1 minute, scraping the sides and bottom.
• 3 Turn off heat. Let rest until completely cool. Divide into 8 parts.
• 4 Combine ingredients for pastry in a large mixing bowl. Rub well between palms to confirm even mixing. Slowly add water. Knead for 5 minutes to form smooth but firm dough. Cover with damp cloth. Set aside for 10 minutes.
• 5 Knead dough for 1 minute. Divide into 8 parts.
• 6 Lightly oil rolling board and rolling pin. Roll dough ball into 1½ -2” (3.8-5 cm). Place one part filling in the center. Bring the edges together. Pinch in the center to seal. Gently press between palms. Repeat for rest of the dough and filling.
• 7 Heat oil on medium low heat to 300˚F (150˚C).
• 8 Completely submerge kachoris in oil. Slowly fry them for 15-20 minutes, turning occasionally until golden brown.
• 9 Serve hot with spicy chutney.

©/TM/® Smucker Foods of Canada Corp.