Matar Kachori

INGREDIENTS:

Green Peas: 250 gms, boiled and mashed
Jeera Seeds: 1/2 teaspoon
Saunf: 1/2 teaspoon
Cinnamon: One stick, 1/2 inch long
Cardamom: 4 pods
Ginger Paste: One teaspoon
Red Chili Powder: 1/2 teaspoon
Jeera Powder: 1/2 tablespoon
Dhania Powder: One tablespoon
Hing: 1/4 teaspoon
Maida: 400 gms
Oil
Salt and sugar to taste


PROCEDURE:

In a frying pan, heat a teaspoon of oil. Break the cinnamon into small fragments and add to the hot oil. Add the jeera and saunf seeds and fry till they start crackling. Now add the hing and stir thoroughly. When the hing starts steaming, add the ginger paste and fry for a minute. Now add the mashed boiled peas and mix thoroughly with the spices. When the peas start turning slightly dark in color, add the dhania, cumin powder, red chili powder, salt and sugar. Be a bit generous with the sugar since the kachoris are meant to be slightly on the sweeter side. Cook the peas till they turn really dark green, but not dry and crumbly. Grind the cardamom seeds and spread over the green peas. Cool the mixture, and then knead to get a really smooth and thick paste.

In a bowl, add the maida along with a teaspoon of oil. Add salt and sugar to taste, followed by water. Knead the madida into a light dough and make small balls out of the latter. Make a depression in each maida ball and fill it with the green peas. Close the depression and reconstruct the ball, such that the filling remains inside. Roll out each ball in the form of a puri, taking care that the filling never spills outside. The secret is not to overload the kachoris with filling. Fry the kachoris in hot oil till golden brown and serve with aloo dum or aachar.