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

• Ingredients:

• Filling:
• 2 tbsp (30 mL) Vegetable Oil
• 1 tsp (5 mL) cumin seeds
• ½ cup (125 mL) onions, chopped
• 1 tsp (5 mL) green chilies, chopped
• 1 tbsp (15 mL) coriander powder
• ½ tsp (2 mL) garam masala
• Salt to taste
• 1½ cups (375 mL) frozen green peas, thawed
• Pastry:
• 1½ cups (325 mL) Golden Temple^® Durum Atta Flour Blend
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) ajwain
• 2 tbsp (30 mL) Vegetable Oil + 4 cups (1 L) for deep frying

• Method:

• 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.
• 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.
• Turn off heat. Let rest until completely cool. Divide into 8 parts.
• 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.
• Knead dough for 1 minute. Divide into 8 parts.
• 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.
• Heat oil on medium low heat to 300˚F (150˚C).
• Completely submerge kachoris in oil. Slowly fry them for 15-20 minutes, turning occasionally until golden brown.
• Serve hot with spicy chutney.

• Tip:

• Try different variations like dry urad dal filling, spicy boiled potato filling or sweet mawa filling.

• ©/® Smucker Foods of Canada Corp. or its affiliates.