My kachoris did puff up well which you can see in second photo.
All purpose flour/Maida - 2 cups
Oil/Ghee - 1/4 cup
Salt - 1/2 tsp.
Water (for kneading)
Mix the flour and salt. Add the oil/ghee and mix till you get a bread crumbs texture.
Slowly add water and make a soft dough. Knead well for about 8 minutes.
Cover and keep aside to rest for atleast half hour.
Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
The dough could spring back for many reasons:
Dough is too cold (If wet cloth is used)
Dough is not soft enough.
Not kneaded for enough time.
Oil is less.
Not rested enough.
The Green pea filling
Green peas - 2 cups
Green chillies (chopped) - 1 tsp.
Ginger (grated) - 1 tsp.
Nigella seeds (kalonji) - 1/2 tsp.
Fennel seeds (saunf) - 2 tsp.
Bay leaves - 2
Chilli powder - 1 tsp.
Garam masala - 1 tsp.
Coriander (chopped) - 4 tbsp.
Oil - 2 tbsp.
Coarsely grind the green peas, green chillies and ginger in a blender without using any water. Keep aside.
Heat the oil in a pan, add the nigella seeds, fennel seeds, bay leaves and ground green pea mixture and saute over a very slow flame for 8 to 10 minutes.
Add the chilli powder, garam masala, coriander and salt and saute for 2 more minutes. Remove the bay leaves and discard. Divide into 12 equal portions.
Make a small ball from the dough. Roll out into a 2 inch diameter circle. Or flatten the ball using your fingers having the center thick and sides little thin.
Place about 1.5 tsp. of the filling in the center of the rolled dough.
Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins.
Then using your palm, flatten the balls by lightly pressing it, as using the rolling pin will make the filling come out. (See notes below). Keep aside covered. Repeat with the remaining dough.
Meanwhile heat some oil for deep frying. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top.
Drop the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. If you don't want to use lot of oil, use just enough for two or three at a time and fry them.
After it rises up (about 2 minutes), turn it over.
Cook for about 6 to 10 minutes till the side down gets a golden brown color.
Turn and cook the other side for another 6 minutes or till its golden brown in color.
Remove when done, cool and store in airtight container.
Serve with coriander chutney and tamarind chutney.
You can fry 3 kachori's at a time.
The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.
It will not be crisp if the oil is too hot.
The Green Chutney
Coriander leaves - 1.5 cups
Mint leaves - 0.75 cups
Green chilies - 3
Lemon juice - from half an Indian lemon
Throw all the ingredients in the blender except lemon juice in the blender and grind them by adding little water.
Finally add the lemon juice and enjoy with kachori.
This is a participation of the Indian Cooking Challenge for January 2010.