Welcome Back! New improved look of my blog has creatively recharged me to dive in and explore the infinite number of recipes I wanted to share with you. Recipes that I always wanted to try or already tried but never got a chance to take pictures and post. Yes! there are times when I cook and wanted to share it with the world but didn’t get a chance to take pictures. Cooking, styling food, taking pictures, editing, writing, and the list is long….all this work sometimes dampens my spirits and makes me lazy, and furthermore, I get little time to sit and enjoy the food with my family.
But right now my spirits are high and creativity is bubbling inside me, pushing me harder towards the kitchen. Weather is also looks like working for me by making the day appropriate for the dish. Cloudy day with partial rain now and then, warm weather with sun playing hide and seek…confusing but making me sure to go back to my roots by cooking Chatpati Khasta Kachori Aloo.
Kachori aloo is a popular holiday breakfast (with garma-garam Jalebis) in Uttar-Pradesh. On all my visits to India I make sure I have this breakfast at least once with my family. It brings back so many fond memories of the past.
Kachoris are flaky deep fried delights that goes well with aloo ki sabji. I made matar ki kachoris instead, keeping in mind the likeness of my younger one. I sent the pictures to my mom on WhatsApp, to let her know that I am creating same memories in US too!
Thank you Mom.
- Dough
- 2 cups All Purpose Flour
- 2 tbsp. Suji (Semolina)
- 1 tsp. Besan (Gram Flour)
- 1/4 cup Oil
- Salt to taste
- 1/4 tsp. Baking Soda
- Warm water to make dough, as needed
- Oil to fry
- Peas Filling
- 1 1/2 cup Peas, shelled.
- 2-3 Green Chilies, chopped
- 1 tsp. Ginger, grated
- 2 tbsp. Oil
- 1/2 tsp. Cumin Seeds
- 1/4 tsp. Asafetida
- 1/4 tsp. Turmeric Powder
- 1 tsp. Coriander Powder
- 1/2 tsp. Fennel Seed Powder
- Red Chili Powder to taste
- 1/4 tsp. Garam Masala Powder
- 2 tsp. Besan (Gram Flour)
- 1/2 tsp. Amchur Powder
- Salt to taste
- Mix flour, salt, baking soda, besan and suji.
- Add oil and mix it well.
- Now add warm water as needed and knead it to a firm and smooth dough.
- Cover it with wet cloth and keep aside for 30 minutes.
- Boil peas until soft (if using fresh peas).
- Drain and mash them coarsely with the back of the spoon
- Heat oil in a pan and add cumin seeds and asafetida powder.
- Add green chilies and ginger. Now add all the masalas and peas.
- Mix it well and add besan.
- Keep sauteing the mixture until all the water evaporates and the mixture is dry.
- Take a small portion of a dough and roll it in to a smooth ball.
- Flatten a ball with a palm and place the stuffing in the middle, cover and seal the ends.
- Roll it lightly with a rolling pin.
- Deep fry kachoris on medium/low flame till golden brown on both sides.
- Drain and serve hot with aloo ki sabji and chutneys.
