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Muttar Ki Potli ( Kachori )
Muttar Ki Potli ( Kachori ) Preparation Time: 15 minutes Cooking Time: 30 minutes Makes: 12 kachoris Ingredients For the dough: 2 cups Maida ( all purpose flour ) 1/4 cup oil 1/2 teaspoon salt Water for kneading For the green peas filling: 2 cups green peas 2 teaspoon fennel seeds ( saunf ) 1 teaspoon chopped green chillies 1 teaspoon ginger paste 2 teaspoon oil 1 teaspoon cumin seeds ( jeera ) 1 teaspoon white sesame seeds ( til ) 4 curry leaves 1 teaspoon garam masala powder 1 teaspoon coriander powder 2 teaspoon lemon juice Salt to taste Oil to fry Method For the dough: For the dough ( crust ), combine the maida, oil and salt, using enough water to knead into a semi - soft dough ( similar to when making puris ). Work it well for about five minutes. Divide into 12 equal parts and cover the dough with a wet muslin cloth. For the green peas filling: For the green peas mixture coarsely grind the green peas, green chillies and ginger in a blender without using water. Keep aside. Heat 2 tablespoons of oil in a pan, add the cumin seeds, white sesame seeds, curry leaves and green peas mixture and saute over a low heat for 8 -10 minutes. Add the garam masala powder, coriander powder and salt and further stir for two more minutes. Finally, mix with lime juice. Remove from the heat and roll the mixture into 12 equal round balls. For the Potli / Kachori: Using a rolling pin, roll out each portion of the dough mix into circle of two and a half inches in diameter. Place one ball of the green peas filling in the centre. Seal the top in the shape of a money bag or potli, taking care that the filling does not spill out. Repeat the process for the remaining kachoris / potlis. Heat oil in a kadai and deep fry in hot oil over low heat until golden brown. ( It will take some amount of time to fry as the crust is thick and the insides need to be cooked as well ).
Serve hot with tamarind ( imli ) or green chutney or tomato sauce. Recipe & Photo Credit - KAFF & Ideal Home
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