Step-by-Step Instructions

1. 1.Prepare the Pea Paste

   Add 250 grams of green peas, 4-5 green chilies, and 4-5 pieces of ginger to a mixer jar. Blend into a smooth paste.

2. 2.Prepare the Pea Filling

   Heat 2-3 tablespoons of refined oil in a pan. Add 1 teaspoon of asafoetida powder and 1 teaspoon of panch phoron. Sauté for a few seconds until fragrant. Add the prepared pea paste to the pan and sauté for some time. Then add 1 teaspoon of salt and 1 teaspoon of sugar. Continue sautéing until the mixture is well combined and slightly dry. Transfer the pea filling to a plate and let it cool.

3. 3.Prepare the Dough

   In a bowl, combine 500 grams of all-purpose flour, 50 grams of semolina, 1 teaspoon of salt, and 1 teaspoon of sugar. Mix well. Add 2-3 tablespoons of refined oil or ghee (for moyan) to the flour mixture and mix thoroughly until crumbly. Gradually add water and knead into a soft dough. Add a little refined oil to the dough and knead again until smooth and soft.

4. 4.Fill and Roll the Kachoris

   Divide the dough into small, equal-sized portions (lechi). Take one lechi, flatten it slightly, and place a spoonful of the cooled pea filling in the center. Bring the edges of the dough together to seal the filling, forming a ball. Lightly grease a rolling pin with oil. Gently roll out each filled dough ball into a thin, round kachori.

5. 5.Fry the Kachoris

   Heat refined oil for deep frying in a pan. Once the oil is hot, carefully place a rolled kachori into the oil. Gently press the kachori with a slotted spoon to help it puff up. Fry until golden brown on both sides. Remove the fried kachori and place it on absorbent paper to drain excess oil. Repeat the process for the remaining kachoris.

6. 6.Serve

   Serve the hot and crispy koraishutir kachoris.