My mom is from Kanpur and I have had a series of stuffed pooris/kachaudis from her kitchen. It was my time to experiment and make her proud. The usual peas kachaudi/poori that we see had pounded peas, but for my version, I used whole peas. Yes yes, dont get worried, in my opinion, it tasted much much better than the pounded one.
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Week- 3.
Theme- Seasonal.
Dish for Day – Kachaudi.
Seasonal Produce- Peas.
My mom is from Kanpur and I have had a series of stuffed pooris/kachaudis from her kitchen. It was my time to experiment and make her proud. The usual peas kachaudi/poori that we see had pounded peas, but for my version, I used whole peas. Yes yes, dont get worried, in my opinion, it tasted much muc
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
number
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Ingredients
- For the Dough -
- 2 cups Wheat flour . ..
- 2 tbsps Oil . .
- 1 tsp Salt . .
- Water .
- For the Filling -
- 1 cup peas Boiled . .
- 1 tbsp Oil . .
- 1/2 tsp Jeera . .
- pinch heeng .
- Salt .
- chilly . Red powder
- 1 chilly . green [ Finely chopped .
- 1 tbsp Jeera powder . .
- 1/2 tbsp Chaat masala . .
- 1/2 tsp Garam masala . .
- . Oil for deep frying
Ingredients
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Instructions
- Make a poori dough out of the dough ingredients. Keep it covered and let it rest for 15-20 min.
- In a pan, heat oil. Add the jeera.
- Once it changes color, add the peas, salt and red chilly powder.
- Let it cook for a few min.
- Now add the jeera powder, chaat masala and garam masala.
- Mix well.
- Remove from pan and keep aside to cool.
- Make 12-14 balls from the dough and keep aside.
- Now fill the dough like this
- Roll it out with the help of little flour, if needed.
- Slide it slowly in a wok with hot oil.
- Cook it on medium heat so that it cooks through.
- Serve it with curry of your choice/achaar/raita.